Description
The secret to the most delicious chocolate muffin is grated fresh zucchini!! Moist, chocolatey, and healthy a combination you can’t resist, especially for little ones. This recipe makes 24 muffins, and they are fantastic for freezing.
Ingredients
Units
Scale
- 1 c whole wheat flour
- 1 c oat flour or all-purpose flour
- 1/2 c hemp hearts
- 1/2 c Coco powder
- 1 c coconut sugar or brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 c c coconut oil
- 1/4 tsp salt
- 3 eggs
- 2 tsp vanilla extract
- 3 cups packed grated zucchini (skin on)
- 1/2 c chopped walnuts (optional)
- 1/2 c mini semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F
- Wash and grate zucchini and set aside.
- In a large bowl add your flour, hemp hearts, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, add your eggs and whisk, then add your coconut oil, vanilla, and grated zucchini, and stir until well combined.
- Add dry ingredients to the wet ingredients and stir until well combined.
- Place into muffin trays and bake for 20 minutes.
- Cool and enjoy.
Notes
- If you aren’t using reusable silicon muffin forms, oil each muffin cup with the option to sprinkle flour before adding batter into the molds.
- If you want to make mini loaves, this recipe makes two. Evenly distribute batter into 2 small mini loaves for a delicious chocolate zucchini bread. You will bake at 350°F for 50 minutes.
- Keep these on the countertop in an airtight container for up to a week or in the freezer for up to 2 months.
- You can alter mix-ins but keep it to the recipe guidelines, don’t overstuff your batter.
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast, Snack
