Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Yield: 6 muffins
These fudgy chocolate muffins are secretly packed with zucchini, and are so moist and delicious you’d never be able to tell!
These super fudgy chocolate zucchini muffins make for a healthy breakfast or snack, that even kids would love. They are a great way to sneak in some hidden veggies. They’re so good that they would even satisfy a chocolate craving and leave you feeling guiltless!
If you want some double chocolate action, feel free to throw in some chocolate chips as well!
Ingredients:
Oat Flour- I love to make my own by blending gluten free oats in a blender until it reaches a super fine consistency.
Unsweetened cocoa powder- provides the chocolatey goodness in these muffins
Baking Powder
Salt
Flax egg- 1 Tablespoon ground flax seed + 2 1/2 Tablespoons warm water; chilled in the fridge for 10 mins
Coconut Oil- I prefer to use naturally unrefined so that it is tasteless and scentless
Coconut Sugar
Maple Syrup
Zucchini
How to make:
Zucchini
*I personally made the shredded zucchini in my mini food processor, but you can also use a box grater or cheese grater. I found that the zucchini was not as wet if I did not over process it.*
Food processor:
Cut Zucchini into half inch slices and then each slice into quarters (or whatever size fits in your food processor). Put slices in food processor and process just until there are no more big pieces. Transfer to a different dish to hold all of the grated zucchini. Continue until you have measured 3/4 cup of grated zucchini. Squeeze out excess water with paper towels or a thin, clean dish towel.
Grater:
Grate zucchini with box grater or cheese grater until you get 3/4 cup of grated zucchini. Squeeze out excess water with paper towels or a thin, clean dish towel.
Mix
Mix the flax egg, melted coconut oil, coconut sugar and maple syrup together.
Whisk
In a separate bowl, whisk together the oat flour, unsweetened cocoa powder, baking powder and salt.
Combine
Combine the dry ingredients into the wet ingredients and mix just incorporated.
Fold
Fold the zucchini into the batter.
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Super Fudgy Chocolate Zucchini Muffins (Gluten-Free, Vegan, Kid Friendly)
Course: Uncategorized6
servings15
minutes15
minutes30
minutesIngredients
- Wet Ingredients
1 flax egg
2 Tablespoons melted coconut oil
1/3 cup coconut sugar
3 Tablespoons maple syrup
- Dry Ingredients
1 1/2 cups oat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup zucchini- drained
Directions
- Preheat oven to 350 degrees.
- Shred zucchini in food processor or with a box grater. See above for details. Drain excess water and set aside.
- In a medium bowl, mix the flax egg, melted coconut oil, coconut sugar and maple syrup together.
- In a separate medium bowl, whisk together the oat flour, unsweetened cocoa powder, baking powder and salt.
- Combine the dry ingredients into the wet ingredients and mix until just incorporated.
- Fold the zucchini into the batter.
- Line a muffin tin with 6 muffin liners. Try your best to keep the dome shape on top so that they will rise and bake with a domed top.
- Bake in the oven at 350 degrees for 15-17 mins.
Did you make this recipe?
Share a photo and tag me @farmfreshwithatwist! I can’t wait to see what you’ve made!
