How to get your chocolate sweet fix while still feeling healthy.
I think it is just rule in life (or it should be) that if you can add chocolate to something, you should. You just should. Don’t you agree?
So, that’s what I did. I added chocolate to my zucchini muffins. And chocolate chunks. I saw those at Trader Joe’s and just knew they must be used in something.
Since it is still zucchini season (aka my FIL is loading us up with HUGE zucchinis), I’m going to keep making different things with zucchini.
So, right now, it’s more zucchini muffins. Chocolate Chocolate Chunk Zucchini Muffins.
For some reason, when I added the cocoa powder, they didn’t quite turn out the way I wanted. So, I decided to add some coconut flour to give them a little more oomph.
I love, love, love the almond flour, but in some muffins recipes it is almost too much moisture and makes them sink a little.
(I’m having a bit of trouble with a strawberry muffins recipe right now because of that, but I am determined to fix it because the taste is awesome. They just look, well… atrocious. Not appetizing at all. You can see them here, if you really want to.)
If you have a lot of zucchini on hand and are wondering what to do with it all, I suggest making these Chocolate Chocolate Chunk Zucchini Muffins for a chocolate fix.
Or you can make the regular zucchini muffins for another sweet treat. I know I will.
Be making lots more things with zucchini that is. Lots and lots more.
Also finding out it makes a great pizza crust substitute for someone who can’t have gluten, eggs or yeast. (That would be me.)
Chocolate Chocolate Chunk Zucchini Muffins
- Prep Time: 20 mins
- Cook Time: 28 mins
- Total Time: 48 mins
- Yield: 12 muffins 1x
Ingredients
- 2 Flax Eggs
- Dry Ingredients:
- 2½ cups Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Cocoa Powder
- ¾ cup Brown Sugar
- 1 tbs Cinnamon
- 1 tsp Nutmeg
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Chocolate Chunks
- Wet Ingredients:
- 2½ cups Zucchini (shredded)
- 1/2 cup Grapeseed Oil
- 1 cup Almond Milk
Instructions
- Make flax eggs. (Check this post for how to make a flax egg.)
- Preheat oven to 350 F.
- Grease muffin tin. I use coconut oil spray.
- Mix all dry ingredients together, very well, in a large bowl.
- Mix all wet ingredients together in medium bowl.
- Add the flax egg to the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix well.
- Scoop out batter into muffin tin. Should make 12.
- Bake for 24 – 28 minutes.
- Check with a toothpick for doneness.
Notes
Almond Flour – I have only ever used Honeyville Blanched Almond Flour. I was informed the other almond flours maybe a bit too wet one their own. You might want to sub part of the almond flour for a drier flour such as rice or coconut flour.
Eggs – If you can eat eggs and want to, just sub 2 regular eggs for the flax eggs.
Muffins are too wet! – If you keep getting wet muffins, try wrapping your zucchini in a cheesecloth and squeeze out the excess water. Some zucchinis are a little more wet than others.
Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Shirley from gfe-gluten-free easily co-hosts with  Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures.
Congrats on tying for most popular recipe this week on Gluten-Free Wednesdays, Tia! 🙂 No surprise really. If you’d made Chocolate Chocolate Chocolate Chunk Zucchini Muffins, I’m sure it would have been no contest! 😉
xo,
Shirley
Thank you. Thank you. Thank you. 😉
Just can’t go wrong with chocolate. Let alone double chocolate. Thank goodness most people can handle it even with food allergies/intolerances. That would really suck to be allergic to chocolate.
xoxo,
Tia
LOL! I had to check out the picture of the strawberry muffins because I thought “they can’t look THAT bad”! Well, you were right. They look pretty atrocious. But if they taste good, who cares! 🙂
I know, right?! You should have seen the bottom of my oven. They rose up so beautifully, then spilled over and went flat. Flatty, flat, flat, flat. But the taste was great. (Hubby devoured them.) So, I fiddled some more and have another muffin recipe. 😉 Thanks for stopping by, Cindy.
~Tia
My husband has celiac and does not have to be egg free. Can I replace the flax seed for an egg in the chocolate zucchini muffins?
Hi Just GF,
Thanks for stopping by. No problem. Just use 2 eggs instead of the flax egg. Should work great.
~Tia
I always have dark chocolate almond milk on hand. Do you think it would enhance or detract from this wonderful recipe?
Hi Shelley,
Mmmmmm. I haven’t tried it, but I would think it would taste pretty darn good.
~Tia
Tia – just wondering. I. Had to cook these much l longer than 28 mins. I followed the recipe to a tee but didn’t use your type of almond flour. Is that what you mean about the muffins being to wet if you’re not using the same type of almond flour? Otherwise they were delicious!
Hi Monica,
Yeah, honeyville blanched almond flour is more dried out than other almond flours or meals. So it works better for baking than other brands. But I am glad they were delicious. Other than the baking for forever. 😉
~Tia
Hi Tia,
Here is a tip that might help those that have the wet flour like me (made in my blender the first time today to make your zucchini cupcakes). Add the dry flax right to the shredded zucchini and let it soak up all that wet goodness to make the “stickiness” of the flax eggs. It needs the 10-15 minutes with occasional stirring to be ready. and then add to the dry ingredients. I use this method with another recipe- Zucchini “crab” cakes, so I don’t have to add the egg, nor the butter to it. It solves the whole wet problem, and therefor no need to squeeze the zucchini. I hope this is helpful to some.