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Chocolate Zucchini Muffins


So, life has been a stitch stressful at our house lately and I decided to be a nice mom and make muffins for breakfast on Sunday AM as a treat. I hopped on my Pinterest board and immediately gravitated towards this recipe I'd saved awhile back.

Originally created by Danielle Walker (if you aren't familiar with her site, you should be - so much good food!), I knew before these were out of the oven they were going to be a hit. And they were. Hugely. As in, I was worried there wouldn't be enough for breakfast because everyone wanted to taste one (I made them Saturday afternoon).

OK, so these "muffins" are totally in that "is it a muffin or a cupcake" grey zone area, but if Danielle Walker can call them muffins, then you can bet your bottom dollar I'm eating them for breakfast. :-)

I used Enjoy Life chocolate chips because they're my fav, but use whatever chips you fancy. :-) If you don't have cacao powder on hand, you could use cocoa powder instead (but really - the cacao gives it a much richer flavor).

And yes - those are totally Halloween muffin liners. In June. Don't judge.

Moist, chocolatey, packed full of flavor - and don't worry - the recipe only makes 12, so you can't overindulge too much. I highly recommend! We'll be making them again, soon!!

Chocolate Zucchini Muffins

1 TBSP coconut oil or liners

3/4 C zucchini, shredded

4 eggs, large

1/2 C maple syrup

1/2 C unsweetened applesauce

1/3 C coconut flour

1/4 C cacao powder

3 TBSP arrowroot powder

1 1/2 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg