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  • Sarah Orban

CHOCOLATE ZUCCHINI MUFFINS

Looking for ways to use up all of the zucchini growing in your garden?! There are so many ways of turning this bounty from your garden into delicious meals and snacks but these muffins are the absolute best!! Zucchini is very mild in flavour and makes these muffins super moist! They so chocolatey and are packed with flavour. Not to mention they are insanely easy to make!!


You can also modify a few of the ingredients if you have preference, keeping the measurements the exact same.


Flour > Oat flour, whole wheat pastry flour, brown rice flour

Sugar > Palm sugar, apple sauce, mashed bananas

Milk > Almond milk




Ingredients


All purpose flour 2 cups

Cocoa powder 1/2 cup

Baking powder 1 1/2 tsp.

Baking soda 1/2 tsp.

Cinnamon 1 tsp.

Salt 1/2 tsp.

Chocolate chips 1 cup



Egg 2

Vanilla 1/2 tsp.

Avocado oil 1/4 cup

Granulated sugar 1/2 cup

Grated zucchini 1 cup

Milk 1/2 cup



Directions


Preheat the oven to 350°F. Grease a 12-count muffin pan with oil or line with cupcake liners. Bake for 20-25 minutes.

  1. In a medium sized bowl, whisk the dry ingredients (flour, cocoa powder, baking powder, salt, baking soda and cinnamon).

  2. In a separate bowl whisk the remaining ingredients together (milk, sugar, vanilla, cooking oil, eggs and grated zucchini).

  3. Pour the dry ingredients into the wet and stir with a wooden spoon or spatula and mix in chocolate chips.

  4. Fill the muffin tins to the brim with batter and top with crumble. Bake for 20-25 minutes or until the toothpick comes out clean. Allow the muffins to cool in the pan before transferring to a wire rack to continue to cool.


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