CHOCOLATE CHIP ZUCCHINI MUFFINS


These might be my absolute favorite muffin I have made to date. Why? Well for starter's they have the absolute perfect consistency, exactly what a muffin should have.  They are sweet, but in a way that has you going back for more. They are packed with melty dark chocolate chips that requires a finger lick every once in a while. They have a whole zucchini in them.... wait what?

Ohhh yes. Hiding veggies in delicious goodies will forever be my favorite hobby. Maybe it's because I want to help you validate goin back for seconds. Definitely not because I want to validate It for myself. wink wink. 
I will make this recipe on repeat. And so will you. Switch up the chocolate chips with fresh blueberries, raisins, peanut butter chips, the possibilities are endless!

I n g r e d i e n t s

DRY
3 cups almond flour 
1/4 cup almond meal
1/2 cup tapioca flour
3 tbsp coconut sugar 
2 tsp cinnamon 
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

WET
1/2 cup forager cashew unsweetened yogurt (any plain dairy free yogurt should work) 
1/2 cup zucchini finely shredded/grated in a cheese grater, ( about 1 medium zucchini, measured after shredded )
3 tbsp honey or maple syrup 
1.5 tsp vanilla extract
1/4 cup almond milk 

OTHER:
1/3 cup dark chocolate chips  ( or fresh blueberries would work too!).
 
D i r e c t i o n s

Preheat oven to 350F. Spray a muffin pan with coconut oil spray. Using a cheese grater, finely shred your zucchini and measure. Do *not* squeeze out water, as this is what helps keep the muffins moist. Add your shredded zucchini into a large bowl. Add in all other wet ingredients. Whisk well. 

In another bowl add in your dry ingredients. Whisk until evenly incorporated. 

Pour your dry mix into your wet, and stir until all combined. Now fold in chocolate chips to batter

Fill each muffin mold with the batter. I made large muffins and got 8!

Bake for 35-40 minutes or until muffins are golden brown on top and a toothpick comes out clean. All ovens are different! Allow to cool *completely* before removing from the muffin pan!
Store leftovers in a sealed tight container in the refrigerator. 

1 comment

  • Do you have replacements for almond meal and almond flour? I’m allergic to almonds unfortunately and want to try these!

    Madelaine

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