Double Chocolate Zucchini Muffins

Why You'll Love This Recipe:

- It's a perfect way to use up all of that summer zucchini!  - They're easy to make and ready in just 35 minutes. - This recipe calls for simple, easy to find ingredients!


You must be a wizard, 'cause these muffins are MAGICAL! So incredibly delicious, moist, and utterly decadent


These are SO GOOD. Made them for the first time today, followed the recipe exactly and they came out absolutely perfect! I have nothing bad to say. Even my picky 5 year old ate one without blinking an eye then asked for another.

Ingredients You'll Need:

Zucchini All-purpose flour Cocoa powder Baking powder Baking soda Salt Cinnamon Canola oil Granulated sugar Brown sugar Applesauce Non-dairy milk Vanilla extract Vegan chocolate chips

Step One

Using the shredding attachment of your food processor or handheld grater, shred the zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.

Step Two

In a small bowl combine your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. In a separate bowl whisk together your wet ingredients.

Step Three

Add the wet ingredients to the dry ingredients and gently mix in until the flour is evenly hydrated. Gently fold in the chocolate chips.

Step Four

Generously spray a muffin tin. Fill each muffin mold ¾ of the way full and bake for 25 minutes.

Recipe Tips and Tricks:

- Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet. - Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffin. -  Swap out chocolate chips for walnuts for a walnut chocolate zucchini muffin.

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