Double Chocolate Zucchini Muffins
Rich, fudgy chocolate muffins with grated zucchini hidden inside — a sneaky way to get an extra vegetable into breakfast that nobody will notice.
- Prep Time
- 15 min
- Cook Time
- 26 min
- Total Time
- 41 min
- Servings
- Makes 12 muffins
One of my favorite things in life is tricking my family into eating more fruits and vegetables. It's become a bit of an obsessive hobby, to the point where my own kids now ask, suspiciously, "What does this have in it?"
I baked a batch of these while our neighbor's daughter — notoriously the pickiest eater in the group — was over, and handed out samples without saying a word about the zucchini. She loved it, insisted she doesn't like zucchini, and then found out she'd just eaten a whole muffin's worth. Her face was priceless, and I may have called her mom immediately to relive the moment.
Ingredients
- 2 1/4 cups oat flour
- 3/4 cup unsweetened dark cocoa
- 1 2/3 cups granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups packed grated zucchini
- 1/2 cup ground flaxseed
- 1 1/2 cups water
- 1 tablespoon vanilla
- 1/2 cup vegetable or coconut oil
- 3/4 cup mini dairy-free chocolate chips (my favorite brand is Enjoy Life)
Instructions
- 1Preheat oven to 450 degrees.
- 2In a mixing bowl or standing mixer, whisk together the oat flour, cocoa, sugar, baking powder, baking soda, and salt.
- 3In a blender, combine the zucchini, ground flaxseed, water, vanilla, and oil, and puree until smooth.
- 4Pour the liquid mixture into the dry ingredients and beat at medium speed for about 1 minute, until combined. Stir in the chocolate chips.
- 5Line jumbo muffin pans with liners and spray lightly. Using a cookie scoop, fill each cavity about 2/3 full.
- 6Bake for 10 minutes, then reduce the oven temperature to 350 degrees and continue baking for another 16 minutes.
- 7Let the muffins sit in the pans for 5 minutes before transferring to cooling racks to cool completely.
Storage & Reheating
Freezer instructions: once completely cooled, wrap muffins individually in plastic wrap and store in the freezer for up to 6 months. Thaw overnight on the counter, or defrost in the microwave.
