Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour (or gluten-free flour)
- ½ cup cocoa powder
- ½ cup sugar
- 2 large eggs
- ⅓ cup coconut oil (or applesauce)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- Grate the zucchini and gently squeeze out excess moisture.
- Beat together the eggs and sugar until light and fluffy.
- Mix in the grated zucchini, coconut oil, and vanilla.
- Combine the dry ingredients in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Scoop the batter into the muffin tin, filling each cavity about three-quarters full.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Let them cool slightly before serving.
Notes
These muffins can be enjoyed warm or stored in an airtight container. They freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian