Triple Chocolate Zucchini Muffins
The muffins are wonderfully chocolaty and anytime I can eat chocolate for breakfast, I’m happy.
And when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch.
Triple Chocolate Zucchini Muffins
The muffins are wonderfully chocolaty and when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch. The muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’re not a zucchini fan, I promise you can’t taste it and recommend finely grating the zucchini with a box grater. Between the Nutchello, cocoa powder, and mini chocolate chips, you’ll be in chocolate heaven. I recommend using mini chocolate chips because they incorporate better and ensure that every bite is pure chocolate bliss.
INGREDIENTS:
- 1 cup finely grated zucchini, measured loosely laid and not packed in the cup (from about 1 medium zucchini)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup Silk Dark Chocolate + Walnut Nutchello (Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted)
- 2 teaspoons white vinegar
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup semi-sweet mini chocolate chips
- about 12 teaspoons semi-sweet mini chocolate chips, divided
DIRECTIONS:
Full Recipes>>Triple Chocolate Zucchini Muffins