Double Chocolate Zucchini Muffins

These muffins are so moist and chocolaty delicious, they deserve a little story and a glass of milk or hot chocolate to go with them.

Story time… I teach a Sunday school class of 11 year-olds. The class meets around lunch time, so I bring treats. Okay, truth be told, between these children and my neighbors, they are my taste testers for my baking inspirations.

One Sunday, one of my students shared with the class that her mom makes the best chocolate zucchini muffins. A couple weeks later her parents went out of town. I thought she might be missing her mom and needed a little comforting.

So, in hopes to match her mom’s recipe, I did some research and stumbled across this little gem… double chocolate zucchini muffins adapted from Everyday Insanity.

These moist and decadent little treats matched the test… loved by all because of their taste and deliciously healthy ingredients.

I know there’s nothing like mom’s best, but it’s nice to know a little comfort, a great tasting muffin and hug are always near.

Double Chocolate Zucchini Muffins

  • 2/3 cup brown rice flour
  • 1  cup blanched almond flour
  • 1/2  teaspoons baking soda
  • 1/2  baking powder
  • 1/3 cup baking cocoa
  • 2 eggs
  • 1/3 cup honey (I like to use ambrosia honey)
  • 1/4 cup grape seed oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup sucanat or turbinado sugar
  • 1 teaspoon vanilla
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1/2 cup chocolate chips or chocolate chunks

Preheat oven to 350°. Line 12 cup muffin pan with muffin cups or if using loaf pans line with unbleached parchment paper and set aside.

In medium bowl whisk together flours, baking soda, baking powder, and cocoa, until combined.

In large bowl, whisk eggs until frothy, whisk in sugar, honey, applesauce and oil, and vanilla until smooth.

Mix in dry ingredients just to combine.

Stir in zucchini and chocolate chips.

Fill muffin cups 2/3 full. Bake for 22-25 minutes. If making a loaf bake 65-75 minutes. If using small loaf pans bake 30 minutes. Test with toothpick to see if done. If the muffins or loaves are not done continue baking at 2 minute intervals.



2 Comments Add yours

  1. camsieb says:

    Chocolate and zucchini is one of my favourite flavour combos, I usually do a chocolate zucchini loaf, never thought of making them into muffins and adding icing or ganache on top. Love it!

    Liked by 1 person

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