Chocolate Zucchini Muffins


 Chocolate Zucchini Muffins

Because these are made with real ingredients, they will not last on the counter long.  Keep in the refrigerator for a few days or if you aren't going to eat them within a few days, it's best to keep them in the freezer.  They thaw overnight in the refrigerator or in the microwave for 30 seconds.



  • Ingredients
    2     flax eggs (one flax egg = 1 TBSP flax meal + 2.5 TBSP water)
  • 1 cup shredded zucchini
  • 1/4 cup pure (real) maple syrup
  • 1/3 cup coconut sugar
  • 1/4 tsp pink Himalayan sea salt
  • 1.5 tsp baking soda
  • 1/4 cup melted coconut oil 
  • 1/4 to 1/2 cup unsweetened almond milk
  • 1/2 cup cacao powder
  • 2/3 cup organic whole-wheat flour (or organic whole white wheat flour)
  • 2/3 cup organic sprouted spelt flour
  • 1/3 cup Ghirardelli 60% Cacao bittersweet chocolate baking chips + more for topping

  1. Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease.
  2. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
  3. Add zucchini, melted oil, maple syrup, coconut sugar, baking soda, salt and whisk for 45 seconds.
  4.  Stir in 1/4 c almond milk and whisk once more. 
  5. Add cacao powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
  6. Lastly, stir in chocolate chips. Then divide batter evenly in the muffin pan and sprinkle with a few more chocolate chips (optional but oh so good).
  7. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. 


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