Chocolate Zucchini Muffins

It's officially zucchini season again, which means gardeners everywhere are quietly leaving giant zucchinis on their friends' doorsteps—we just had another box appear while we were out. 😂

So let's make Chocolate Zucchini Muffins! 🍫🥒🧁

They're rich, chocolatey, and packed with melty chocolate chips in every bite. The zucchini keeps them incredibly tender, but you'd never know it's there. They're gluten-free, easy to make, and can even be made low-carb with sugar-free sweetener and chocolate chips.

Perfect for breakfast, snacks, lunchboxes, or whenever zucchini season leaves you wondering what to do with another giant zucchini.

Makes 10–12 muffins

INGREDIENTS

• 1 large or 2 small zucchinis (about 2 cups shredded)

• 3 eggs

• 1/4 cup coconut oil, melted

• 1 2/3 cups almond flour

• 1/4 cup coconut sugar

• 6 tbsp cocoa powder

• 1 tsp vanilla

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup dark or dairy-free chocolate chips

INSTRUCTIONS

1. Preheat your oven to 350F

2. Line a 12-cup muffin tin with paper liners

3. Grate your zucchini, then place the grated zucchini on paper towels or a clean kitchen towel and gently blot away some of the excess moisture.

4. In a large mixing bowl, combine eggs, oil, sugar, vanilla, almond flour, cocoa, baking soda & salt. Stir until combined.

5. Fold in the zucchini and chocolate chips. Don't worry if the batter seems thick at first—it will loosen slightly as the zucchini releases moisture.

6. Divide the batter evenly between the muffin cups. Sprinkle a few extra chocolate chips on top if desired.

7. Bake for 20–24 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.

8. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.

9. Enjoy!

#glutenfree #zucchini #muffins #almondflour #healthybaking #chocolatemuffins 🍫🥒