Chocolate Zucchini Muffins

These Chocolate Zucchini Muffins are a complete success. They are a favorite with all the kids as well. Perfect for an afternoon snack or even breakfast. Soft, moist, delicious and a great way to sneak in some veggies for those picky eaters. These muffins are gluten free, refined sugar free and can also be lactose free. Just substitute the milk and butter for any plant-based milk and melted refined coconut oil.

Zucchini is such a versatile vegetable. Packed with nutrition, zucchini provides many health benefits. It’s rich in antioxidant, vitamins A, C, E, potassium, fiber. It’s also full of important minerals such as selenium, zinc, copper and manganese. By combining oat flour, which is rich in fiber for gut health, you will also be consuming your daily serving oats!

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So let’s go to the list of ingredients! In this recipe you will need:

• 1 1/2 cups of oat flour
• 1/2 cup of unsweetened cocoa powder
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/2 cup of melted butter
• 1/2 cup of milk of choice
• 1 tsp of vanilla extract
• 1/2 cup of maple syrup (or coconut sugar)
• 2 eggs
• 1 1/2 cups or grated zucchini
• 1/2 cup of semi-sweet chocolate chips.

 How to Make 

1. Preheat the oven to 350 degrees F.
2. Add all the dry ingredients into a large bowl. Whisk together the oat flour, the cocoa powder, the salt, baking powder, and  baking soda into a bowl. Set aside.
3. In a second  bowl mix the wet ingredients. Gather the butter (or coconut oil), milk of choice, vanilla extract, maple syrup( or coconut sugar), and eggs. 
4.    Combine the wet and dry mixture together and gently stir until smooth.
5. Add in the grated zucchini and give it another stir. Try not to over-mix this batter. The muffins can become dense by over mixing it.
6. Finally, add the  chocolate chips into the batter and gently give it a last stir.
7. Now your batter is ready to go into the over. But first, line a muffin tin with paper or parchment muffin liners. This batter should be the perfect amount for 12 muffins.
8. Bake them for about 20-25 minutes in a preheated oven.
9. They are delicious right out of the oven, but best after cooled for 10 minutes or so.

Chef Tips:

Since these are homemade muffins, free of preservatives, they should last about 3 to 5 days at room temperature. Make sure to store them in an airtight container, or freeze them for 3 months.

You can substitute the Oat Flour for Gluten Free Flour as well.