Chocolate Chip Zucchini Muffins

Healthy meets delicious with these easy, chocolatey muffins! *Seriously, if you winced hearing "zucchini" and "chocolate" together, please hear me out: these are moist, dense, and so tasty that you wouldn't know they were packed with healthy zucchini from their taste!

This is the perfect "grab-and-go" breakfast treat for those rushed #backtoschool mornings or the sweet addition to a Sunday brunch. Your kids (or husband!) will love these muffins, and you'll love that they're healthy. When I made these for J, he ate like six in one sitting (no joke!).

Tiffany Kent Zucchini Muffins

What You'll Need:

  • 3 eggs
  • 2 cups white sugar (or, sub for coconut sugar)
  • 1 cup vegetable oil or melted grass-fed butter
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 2 cups grated zucchini
  • 3 cups of your favorite flour (I used Bob's Red Mill 1:1 Gluten Free Baking flour, but I've also made these with whole wheat flour and white flour)
  • 1 teaspoon baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 cup chocolate chips
  • Optional: 1 cup chopped walnuts

The Method:

  1. Preheat the oven to 350-degrees F. Lightly grease two 12-cup muffin pans (for a total of 24 muffins) or two loaf pans.
  2. In a mixing bowl, beat together the eggs. Add in the oil, sugar, cocoa, and vanilla. Add in the zucchini and mix. 
  3. In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix together using a dry whisk or fork, then add (slowly) to the wet mixture and mix until everything is evenly combined.
  4. Pour the batter into prepared muffin or loaf pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!