Imagine sinking your teeth into a rich, moist chocolate muffin that's secretly packed with nutritious zucchini - without anyone even knowing! These Double Chocolate Zucchini Muffins are the ultimate sneaky treat that combines indulgence with a hidden dose of vegetables. Perfect for picky eaters, health-conscious foodies, and anyone who loves a deliciously moist chocolate muffin that feels like a total cheat meal but actually has a nutritious twist.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup cocoa powder
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent soggy muffins.
- In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, combine coconut sugar, maple syrup, vegetable oil, and eggs. Whisk until the mixture is smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
- Fold in the grated zucchini and chocolate chips, stirring gently to distribute evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional chocolate chips on top of each muffin for extra decoration, if desired.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Moisture Matters: Always squeeze out excess water from grated zucchini to prevent soggy muffins. Use a clean kitchen towel and gently press to remove liquid.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure eggs and wet ingredients are at room temperature for better incorporation and a smoother batter.
- Optional Chocolate Boost: For extra chocolate lovers, reserve some chocolate chips to sprinkle on top of the muffins before baking for a beautiful, melty finish.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months, perfect for make-ahead breakfasts or quick snacks.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
