Double Chocolate Zucchini Muffins/Cupcakes

Double Chocolate Zucchini Muffins/Cupcakes

These double chocolate zucchini muffins literally taste like chocolate cake, and I am not just saying that! You would not even notice that there is zucchini in them, it is a great way to sneak in some greens without changing the taste! This picture really does not do this recipe justice, these muffins are so moist and have the perfect texture. I love this recipe because you can easily turn these muffins into healthier chocolate cupcakes. After I made these and took pictures, I realized that I had a birthday party that night and needed to bring something. I quickly whipped up a cookie cake per birthday boys request, and also decided to turn these muffins into cupcakes by adding frosting and sprinkles. This worked like a charm, no one knew that there was a vegetable in them and they were such a hit! My friend whose birthday it was is such a picky eater and he absolutely loved them! I just used a dairy free icing and threw on some rainbow sprinkles and they looked amazing!

Similar to any muffins or cupcakes that I make, I always recommend using silicone baking cups instead of paper cups or no cups at all. When you use the silicone there is absolutely no mess (I’d do anything for an easier cleanup) and nothing sticks to the silicone so the muffins come out perfect. You can buy these anywhere but I will provide a link for some that I found on amazon (this is not an affiliate link or anything, I just really think everyone needs these!):

https://www.amazon.com/AmazonBasics-Reusable-Silicone-Baking-Cups/dp/B01KWTGAVQ/ref=sr_1_1_sspa?crid=1X36QOMLZH11Z&dchild=1&keywords=silicone+cupcake+baking+cups&qid=1598121718&sprefix=silicone+cupcake+%2Caps%2C164&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyTUpTUFQ4WDFNSEI0JmVuY3J5cHRlZElkPUEwNjMyMzM3MzZBRVZZV0MyOTdNRSZlbmNyeXB0ZWRBZElkPUEwNzU3MjE4MjMyM0I2OUYzMjRJVyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

The other reason why I love this recipe so much, is because I find that in the summer I always have so much zucchini that I never know what to do with. Sadly I do not have my own garden (I’m working on this) but a lot of my family and friends have their own gardens and are always giving me zucchini. I had some zucchini that was going to go bad, so I had to use it up and decided that I was going to sneak it into this recipe. Anyway, I was not disappointed in the slightest from that decision.

I hope you all love this recipe just as much as I do, if you make this (or any of my recipes
 please send me pictures I absolutely love seeing your guys creations!

Ingredients:

  • 2 eggs
  • ½ Cup applesauce
  • 2 TBS maple syrup
  • 2 TBS melted coconut oil
  • 1 TSP vanilla
  • ¼ Cup almond butter
  • 2 Cups almond flour
  • ½ Cup cocoa powder
  • 1 TSP baking powder
  • 1 TSP baking soda
  • Pinch of salt
  • 1 Cup drained shredded zucchini (about 1.5-2 small-medium sized zucchini)
  • ½ Cup chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F
  2. Start by adding all the wet ingredients into a large mixing bowl (eggs, applesauce, maple syrup, coconut oil, vanilla and almond butter)
  3. Then add the almond flour and cocoa powder and mix until everything is fully combined.
  4. Add the salt, baking powder, and baking soda and continue to mix.
  5. Use a grater and grate the zucchini and then use a few paper towels, a cheese cloth, or dish towel to drain the excess water out of the shredded zucchini. Do the best you can with this, just try to get the most amount of water out as you can.
  6. Use a rubber spatula to fold in the zucchini and the chocolate chips into the mix.
  7. Put rubber cupcake molds into each cupcake spot and use an ice cream scooper or some kind of scooper to evenly scoop the batter into each cupcake mold.
  8. Bake for about 20-25 minutes or until you can stick a knife through one of the muffins with only a little bit of batter coming off.


Leave a Reply

Your email address will not be published.