How should I store these healthy zucchini muffins?

Once completely cool, store the muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. Pop a muffin in the microwave for 8-10 seconds for a gooey, chocolate-y experience.

Can I freeze these double chocolate zucchini muffins?

Yes! Let the muffins cool completely, then place them in freezer-safe bags and freeze for up to 3 months. Thaw them at room temperature or warm one in the microwave when you need a quick breakfast or afternoon snack.

How can I make these chocolate zucchini muffins gluten-free?

Replace the all-purpose flour with the same amount of a 1:1 gluten-free baking flour blend .

Can I bake this batter as double chocolate zucchini bread?

Yes! Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for about 50-60 minutes, or until a knife inserted into the center comes out clean or with a few moist crumbs.

Double Chocolate Zucchini Muffins Recipe

Description

These fudgy double chocolate zucchini muffins are vegan and a perfect way to use up summer zucchini. Rich enough for dessert, totally acceptable for an easy breakfast or afternoon snack.

Ingredients

Units Scale

2 large eggs OR 2 tablespoons ground flaxseed + 5 tablespoons warm water
2 1/2 cups shredded zucchini (about 2 medium zucchini)
1 cup all-purpose flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup dark chocolate chunks (or chips)
1/2 cup coconut, vegetable or avocado oil (melted if needed)
2/3 cup granulated sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or spray with nonstick cooking spray.
If using flax eggs, whisk together the ground flaxseed and warm water in a small bowl and set aside for at least 5 minutes to thicken. If using regular eggs, skip this step.
Shred the zucchini using a food processor fitted with the shredding attachment or a box grater. Use a paper towel and gently squeeze to absorb some (not all!) of the moisture.
In a large mixing bowl, stir together 1 cup flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder and ½ teaspoon salt. Stir in 1 cup chocolate chips or chunks.
In a separate bowl, whisk together 2 eggs (or prepared flax eggs), ½ cup oil, ⅔ cup sugar and 1 teaspoon vanilla.
Carefully fold the wet ingredients into the dry ingredients, taking care not to overmix. The batter will be thick. Fold in the shredded zucchini. It will look like a LOT of zucchini, that’s okay!
Divide the batter evenly among the prepared muffin cups, filling each almost all the way. Sometimes I have exactly the right amount of batter for 12 muffins, occasionally I’ll make 2-3 more in a separate muffin pan. Sprinkle extra chocolate chips on top, if desired.
Bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean.

Let them cool for a few minutes, then DIG IN!

Notes

Make them vegan: Make flax eggs by combining 2 tablespoons ground flaxseed with 5 tablespoons warm water, then let the mixture sit for at least 5 minutes before adding it to the batter. Also use dairy-free chocolate chips or chunks.

Make them gluten-free: Swap the cup of flour with a cup of 1:1 gluten free flour blend

Refer to above blog post for ingredient information, step-by-step photos, and answers to frequently asked questions.

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Nutrition

Serving Size: 1 muffin (using ground flaxseed)
Calories: 247
Sugar: 14.8 g
Sodium: 137.5 mg
Fat: 15.6 g
Carbohydrates: 27.3 g
Fiber: 4.2 g
Protein: 3.1 g
Cholesterol: 0 mg