Homemade Chocolate Zucchini Muffins
Deliciously moist and not too sweet - these chocolate zucchini muffins are the perfect way to get everyone to eat more greens!
Servings 12 muffins
Preheat your oven to 350 degrees F.
Lightly grease your muffin tin (or use some parchment cupcake liners like these). I use this stainless steel muffin tin since I'm not a fan of non-stick pans.
In a large mixing bowl, mix together the sugar and coconut oil on medium-low speed until creamy (about 30-60 seconds).
Add eggs and vanilla, mixing on low until just blended.
In a medium mixing bowl, stir together your dry ingredients (flour, cocoa powder, baking powder and salt).
Slowly add the dry ingredients into your egg mixture and mix on low until just moistened.
Add shredded zucchini and fold in until it's evenly mixed.
Fill muffin tin cups about 2/3 full with batter. Sprinkle pumpkin seeds on top.
Bake for 22-25 minutes.
Allow muffins to cool completely before eating. I recommend cooling overnight in an airtight container for peak moistness and flavor.
- These can be stored in an airtight container for about 3 days at room temperature, or about one week in the refrigerator. You can also freeze for up to 3 months.
- Use finely shredded zucchini to "hide" it better.
- Substitute half of the coconut oil with Greek yogurt or applesauce, if desired.
Serving: 1g | Calories: 219kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 204mg | Fiber: 2g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 2.8mg | Calcium: 31mg | Iron: 1.9mg