This is the third time I’m updating this zucchini muffin recipe with better photos and more clear instructions (because, wow, it was hard to follow before!). Mostly I was just excited to take my first food photos in our new place, which has tons of natural light. Eventually I want to update ALL of my posts with better photos, but I had to do this one because it’s so tasty. I doubled the zucchini and they turned out great! I recommend spraying your muffin tin or liners with some cooking spray, because these muffins like to stick. Don’t let that stop you though, because they’re healthy enough for breakfast but taste like dessert!
These muffins turn out so fluffy and light (thanks to sifting the cocoa and flour, which I always skip in recipes) that my husband even noticed and commented on it. We eat these for breakfast, dessert, a snack…really, anything. Make them, watch them disappear, and applaud yourself for getting your veggies for the day (Okay, not really. You should eat other vegetables, too. Sorry).
Double Chocolate Zucchini Muffins
- 2 cups zucchini, finely shredded (about 2 medium)
- 1 tsp vanilla
- 2 eggs
- 6 tbsp coconut oil, melted
- 1/3 cup honey
- 1/2 cup milk
- 1/3 cup cocoa powder, sifted
- 1 tsp baking soda
- 1 1/4 cups flour, sifted
- 1 cup semisweet chocolate chips
Preheat oven to 350 F. Line muffin pan with 10 liners and spray with cooking spray (or just spray your muffin pan).
Shred the zucchini with a microplane or small grater into a medium sized mixing bowl. Squeeze shredded zucchini with a paper towel to remove excess water. Add vanilla and eggs to zucchini. Stir until well combined (I used a whisk; you could use a wooden spoon or a spatula).
In a small bowl, heat coconut oil, honey and milk in a microwave until oil is melted, about 30 seconds. Slowly add to zucchini mixture and mix well. Add in cocoa, baking soda, and flour and mix well. Gently fold in chocolate chips.
Evenly divide batter into prepared liners (about ¼ cup for each). Top each muffin with a few extra chocolate chips if desired. Bake 20-22 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins to wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, or freeze for up to one month.