Chocolate Zucchini Muffins
- Yield 12 servings
- Prep 10 minutes
- Cook 35 minutes
Chocolate Zucchini Muffins sits in the Breakfast section of Regbie. The card serves 12 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 12 servings
- 2½ cups finely ground almond flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon Diamond Crystal kosher salt
- 1 cup coconut sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1¾ cup shredded raw zucchini, (use the large holes on a box grater)
- ½ cup dark chocolate chips
Method
Warm oven to 350°F with the rack in the middle position. While the oven is heating up, line a 12-cup muffin tin with parchment muffin liners or grease well with ghee or coconut oil.
In a medium bowl, combine the almond flour, unsweetened cocoa powder, baking soda, cream of tartar, and salt. Beat well.
In a separate large bowl, add the coconut sugar, eggs, and vanilla. Use a hand mixer on medium high to blend together until the sugar is fully incorporated and the liquid lightens in color to a lighter brown, about 2 to 3 minutes.
Whisk the grated zucchini into the bowl of wet ingredients.
Next, add the dry almond flour ingredients to the bowl of wet ingredients and use a silicone spatula or wooden spoon to mix everything until combined. Stir in the chocolate chips.
Divide the batter evenly into each muffin liner. Fill each muffin cup until the batter reaches about ¼ inch from the top. If desired, dot the top with additional chocolate chips.
Roast the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
Lift the muffins from the oven and move the muffins to a wire cooling rack to cool completely.
Kitchen notes
- Use a scale to measure the dry ingredients!
- The most precise way to measure dry ingredients for a baking recipe is to use an accurate kitchen scale —there’s just too much variability when you rely on measuring cups to portion out ingredients for baking.
- That’s why the cook always include gram measurements in the cook recipe cards for baked goods—just hit the metric button in the cook recipe card below to convert to grams!
