These chocolate zucchini muffins might be my new favorite treat. They are super light and moist, with the perfect amount of sweetness to satisfy any sweet tooth. Keep this recipe in your back pocket for whenever you have an abundance of zucchini in your life.
Chocolate Zucchini Muffins
These gluten free and dairy free chocolate zucchini muffins are a super delicious chocolatey treat that’s actually kind of good for you.
Ingredients:
- 1 cup gluten free flour all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup oil
- 1/4 cup Kite Hill Unsweetened Almond Yogurt or regular yogurt if you can tolerate
- 1/2 cup Swerve Brown or regular brown sugar
- 2 tsp vanilla extract
- 1 1/2 cup shredded zucchini lightly squeezed to release some of the liquid
- 1/2 cup dairy-free chocolate chips
Instructions:
- Preheat oven to 400°F/200°C. Line a muffin pan with silicone or paper liners and set aside. You'll only need about 10-11 cups lined/greased. You may need to cook your muffins in two batches since you will get 14 muffins out of the batter. Set aside.
- In a large mixing bowl whisk together dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt).
- In a separate bowl, whisk together your wet ingredients (eggs, oil, yogurt, Swerve brown, and vanilla extract) until combined. Stir in the shredded zucchini.
- Pour the wet ingredients into the dry ingredients and mix together until fully combined. Stir in the chocolate chips.
- Using a large cookie scoop (3 Tbsp), scoop batter into your lined muffins tins filling them about 3/4 of the way full.
- Bake for 5 minutes at 400°F, then reduce the heat to 350°F and bake for an additional 15 minutes. The muffin top should spring back easily when gently pressed.
- Transfer the muffins to a wire rack to fully cool. Store in an airtight container or freeze. When reheating, place in the microwave for 30-45 seconds or in the refrigerator overnight.