Double Chocolate Zucchini Muffins
Incredibly moist and oh-so-chocolatey, these Double Chocolate Zucchini Muffins are sure to become everyone's new favorite muffin! They are quick to whip up, lower in sugar, and loaded with zucchini.. perfect for breakfast or an afternoon snack.
Servings 18 Muffins
Calories 173kcal
Ingredients
- 1 3/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil melted
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk
- 2 medium zucchini shredded
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 400 degrees F. Line your muffin tin with muffin papers, and spray the inside of the papers with cooking spray.
- In a large mixing bowl, add flour, cocoa powder, baking powder, and salt, Mix together until combined.
- Shred the zucchini and squeeze out as much extra liquid as you can with a clean dry cloth. Set aside.
- In another medium mixing bowl, whisk together melted coconut oil, brown sugar, vanilla, eggs, and milk.
- Add the wet ingredients, shredded zucchini, and chocolate chips to the dry ingredients, and stir just until everything is combined.
- Pour an even amount of batter into each muffin cup. bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let cool on a cooling rack for a few minutes and enjoy!
