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, whisk together the flour, cocoa powder, brown sugar, baking soda, baking powder, and salt. Add the grated zucchini (no need to squeeze), maple syrup, milk, egg, egg yolk, and vanilla. Whisk to combine, then add the melted coconut oil and whisk until smooth.
- Switch to a silicone spatula and fold in the chocolate chips until evenly distributed. Divide the batter among the 11 muffin cups, filling each completely.
- Bake for 25 to 30 minutes, or until the muffins are well puffed and a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 10 minutes, then transfer to a cooling rack.
- Enjoy warm or at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
For a richer flavor, use semi-sweet chocolate chips instead of dark chocolate chips.
These muffins can be frozen for up to 3 months; simply reheat in the oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.