Chocolate Zucchini Muffins
I’ve made a lot of muffins in the 8 years I’ve been blogging. Actually, one of the first recipes I ever made for the blog was a muffin recipe. And I’m happy to say that my recipes have come a long way since 2011. And this one is officially my favorite muffin recipe to date! It’s the lightest, fluffiest, richest muffin ever. I love it so much. I don’t know why I don’t put zucchini in every baked good. I also made the muffins with Bob’s Red Mill Paleo Baking Flour and they couldn’t be more perfect because of it. Since I know someone will ask – no I don’t know if just almond flour or coconut flour or any other flour will work in this recipe. Because I haven’t made it that way. I’ve only created the recipe this way and I highly recommend trying it this exact way! You can also order the baking flour on Amazon if you can’t find it in your store! When in doubt, Amazon it.
So enough about muffins, let’s talk about the weekend! My SIL and I drove up to Beaver Creek for a night stay at The Ritz-Carlton Bachelor Gulch and can I just say, THAT RESORT IS AMAZING!! Here’s the thing – I kind of hate going to the mountains. I grew up going to the mountains, snowboarding every weekend, and sitting in traffic for a quarter of my life. I’ve also almost driven off the road and plummeted to my death in the mountains during blizzards. So me and the mountains just don’t get along anymore in my 30’s. The last place I want to die is in the cold. I’d much rather save my money, save my life, and save my toes from being freezing cold. BUT, if I can stay at the Ritz-Carlton Bachelor Gulch every time I go to the mountains, I’m totally down to take my chances on the road. That place has a champagne bar at the bottom of the mountains and free s’mores at night by the fireplace. WTF? Is this real life? They also allow dogs so there are adorable pups everywhere. Who cares about the people you can meet while hanging out at the champagne bar when you can pet dogs all night long? People are overrated.
While we were staying up in Beaver Creek over the weekend, we went on a little snowshoe tour. And as we all pretty much know at this point, if you’re going on a tour, it’s going to be incredibly safe and easy to make sure everyone is comfortable. And our group was filled with a bunch of parents from Texas who were there for a wedding. So obviously the hike would be pretty damn easy to make sure everyone was comfortable. The hike was flat and downhill, but I don’t know if you know this about Colorado – it’s at a pretty high altitude, especially in the mountains. So breathing gets challenging for people who aren’t use to it. Well my SIL and I kept waiting…and waiting…and waiting…and the group just wasn’t catching up on this completely flat hike. So we pretty much ran down the mountain to get our hands on some champagne. It took us 2 hours to get down and while we sipped our champagne, we could see the group at the top of the mountain. We came to find out the next day that a woman fell and couldn’t get back up on her own because she couldn’t really breathe. It took them almost 4 hours to get down. Altitude is real, people!! Don’t f*ck with it. Then you can’t enjoy champagne at the bottom of the mountain. Think about the champagne!!! Speaking of champagne – have you guys tried Mumm Champagne? It’s my new favorite! We are hosting a special party this weekend and I plan on purchasing all the Mumm Champagne I can get my hands on.
Welp, I have some greasy hair to wash. So I’ll talk to you later, you lovely little butterfly!
Healthy Chocolate Zucchini Muffins
- 1 cup peeled, shredded and drained zucchini (about 2 medium zucchinis)
- 2 eggs
- 2 cups paleo baking flour
- 1/2 cup coconut sugar
- 1/4 cup black cocoa powder
- 1/4 cup almond milk
- 2 tablespoons olive oil
- 1/2 teaspoon baking soda
- 1/3 cup dark chocolate chunk
- pinch of salt
- Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray.
- Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.
- In a large mixing bowl, mix together all ingredients until completely combined. Use an ice cream scoop to scoop out the batter into 12 muffins.
- Bake for 25-30 minutes, until a toothpick comes out clean from the middle of each muffin. Let cool for a couple minutes before removing from liners.
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31 thoughts on “Chocolate Zucchini Muffins”
Oh wow! If these are anything like the secret ingredient brownies, then I’m going to die. I can feel my butt expanding now. ? I bet they freeze well too! They’re on the list for Easter weekend.
they are just like them and just as deliciously decadent, just more fluffy!
These are the FUCKING BEST
YAYYYYYY! so glad you liked them!
These muffins are so good!! They taste like chocolate cupcakes. I had to make my own paleo flour and used milk instead of almond milk but otherwise followed the recipe and they were perfect.
woot woot!! thanks for trying the recipe out Sara!
I adore these!
The first occasion when I pursued the formula precisely, the second time I included around 3/4 measure of walnuts and substituted fruit purée for a large portion of the oil. Moist in any case!
One of my top choice “zucchini bread” formulas.
thank you for sharing such delicious recipe <3
glad you liked in Rachel!
My muffins definitely did not looks as pictured, and had strings of zucchini after baked.. but flavor was still delicious! Tips on zucchini issues for next trial? Did you manually hand mix or electric mix? (Ps I don’t even know if that would make a difference ?) definitely a great little chocolate/sweet fix!
i hand grate the zucchini myself with a super fine grater to make sure it’s hidden within the muffin. the finer grated the zucchini is, the more hidden it will be. then i manually hand mixed the batter!
I have a egg allergy, do you recommend any subs?
bob’s red mill egg replacer is a great option!
Would love to make this, but don’t want to buy the paleo baking flour. I have coconut and almond flour in the pantry already. Can you suggest what to use instead?
paleo baking flour uses a mixture of Almond Flour, Arrowroot Starch, Organic Coconut Flour, and Tapioca Flour so if you don’t want to use the paleo baking flour, i would recommend using all four of the flours. but i don’t know their specific ratios.
I have tried all of these options, and I highly recommend finding this specific paleo flour from bob’s. It’s mixed at just the right ratio and putting the separate flours together yourself (I know from experience) is rarely successful. The paleo flour keeps for a long time, and it can be hard to find, so I buy a couple bags whenever I see it. hope that helps!
These look amazing Juli! Curious as to what type of almond milk you use? So many almond milks contain bad ingredients and there are too many to chose from so I’m looking for the best one out there. Thanks!
i use malk! the only ingredients in their unsweetened almond milk is Organic almonds, Himalayan salt, and filtered water!
Can Erythritol be substituted?
no clue, i don’t cook with Erythritol so i can’t say for sure since i’ve never tested it out
What am I missing here? Does not look like batter whatsoever and certainly not baking like a muffin. My “batter” is like fine crumbles, not liquid like at all!
i can’t say for sure since i wasn’t there, i would need a little bit more detail about your cooking process. did you use the baking flour i recommended? did you forget the eggs or other liquid? it’s really hard for me to give recommendations unless i know you changed something within the recipe
The entire family loved them! I actually used Bob’s Red Mill almond flour instead and they were still amazing! Love that I can still get a veggie in while enjoying a snack 🙂
woohoooo!! thanks for trying out my recipe Teresa!
Amazing! Super easy and I added a scoop of superfood greens in them too! I love them and my daughter loved them too!! Keep these recipes coming Julie!! Xoxoxo
yay!! glad you liked it Megan!
Loved these!!! So fudgey and not too sweet. Used the gluten free flour I had on hand and still turned out great. Thanks for another great recipe!!
glad you liked them Crystal!
I think I may have “packed my flour” too much…. they turned out a bit dry :-/. But I’m going to try again… because dammit, I’m not a quitter & I love your recipes!!
definitely try it without packing the flour. i didn’t pack mine
my batter is very dry. What should I add so it is not so dry?
i’m really not sure since I’m not in the kitchen with you. it definitely shouldn’t be dry. did you use any different ingredients to make the batter?