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Double Chocolate Zucchini Muffins

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Indulge guilt-free with these healthy double chocolate zucchini muffins! Rich, fudgy, and packed with nutrients. Get the easy, wholesome recipe now!

Ingredients

  • 1 cup freshly milled flour I use hard white wheat berries – can also substitute with all-purpose
  • 1/2 cup unsweetened cocoa powder
  • 1 cup maple syrup
  • 1 cup finely shredded zucchini
  • 1 cup chocolate chips
  • 1/2 cup butter melted
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 large eggs plus 1 egg yolk
  • 2 tsp vanilla bean paste
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350°F and prepare a muffin pan with cupcake liners.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a separate small bowl, whisk together the maple syrup, melted butter, sour cream, eggs, and vanilla bean paste.
  • Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  • Squeeze any excess liquid from the zucchini, then gently fold it into the batter.
  • Fold in the chocolate chips.
  • Divide the batter evenly among the prepared cupcake liners. Tulip liners can be used for a bakery-style look.
  • Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.