Chocolate for breakfast? Yes please. Especially when it’s in muffin form and packed with tons of other nutrients. These chocolate zucchini muffins are definitely a new favorite over here! The perfect breakfast or on-the-go snack option. They are light and fluffy, not very sweet, but have melty chocolate bites throughout. I made them a few days ago and both Tom and I have been loving them. Also, you would honestly never guess there was zucchini in them. The secret trick is blending the zucchini so there are no large chunks.
- Oat flour – you can make your own by blending oats, or buy (I prefer buying because it is pretty inexpensive and insures the perfect flour texture)
- Organic SunButter – any SunButter will work, but this one is a favorite of mine since it is organic and made with just one ingredient (organic roasted sunflower seeds)
- Eggs – I have not tried subbing for a flax egg, but it should work
- Milk (of choice)
- Maple syrup
- Coconut oil, melted
- Cacao powder
- Vanilla extract
- Baking powder
- Mini chocolate chips
Chocolate Zucchini Muffins
- 1 cup oat flour
- 1 large zucchini grated
- 1/3 cup organic SunButter
- 2 eggs
- ½ cup milk of choice
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1/3 cup cacao powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/3 cup mini chocolate chips
- Preheat oven to 350 degrees F
- Using a towel or cheese cloth, squeeze as much liquid as possible out of the grated zucchini.
- Blend together zucchini, sunbutter, milk, maple syrup, coconut oil and vanilla extract. Whisk eggs in a separate bowl, then mix in the blended mixture.
- Combine oat flour, cacao powder, and baking powder.
- Add dry ingredients to wet and mix until smooth. Finally, mix in chocolate chips (saving a few to sprinkle on top, if desired)
- Fill 12 muffin slots with liners (I love the re-usable silicone muffin cups). Fill each one up about ¾ fill with batter.
- Bake for 25 minutes.