Ingredients
Scale
- 1 1/2 cups (192g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1/3 cup (30g) Dutch-processed cocoa powder
- 1/2 cup (100g) light brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup (130g) packed finely grated zucchini (about 1 medium zucchini)
- 1/2 cup (150g) pure maple syrup
- 1/4 cup (60g) milk of choice
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup (112g) refined coconut oil, melted
- 3/4 cup (140g) dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a cupcake tin with 11 paper liners.
- In a large bowl, combine the flour, cocoa powder, brown sugar, baking soda, baking powder, and salt. Add the grated zucchini, maple syrup, milk, egg, egg yolk, and vanilla. Mix until roughly combined, then incorporate the melted coconut oil and whisk until the batter is smooth.
- Use a spatula to fold in the chocolate chips evenly throughout the batter. Divide the batter among the 11 lined cups, filling each completely.
- Bake for 25 to 30 minutes, or until the muffins are puffed and spring back when touched. Allow them to cool in the pan for about 10 minutes before transferring to a cooling rack.
- Serve warm or at room temperature, and enjoy their delightful flavor!
Notes
These muffins can be stored in an airtight container for up to four days.
For a healthier option, substitute coconut oil with unsweetened applesauce. Vary the chocolate chips with nuts or dried fruit if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.