Ingredients
Scale
- 1 1/2 cups (192g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1/3 cup (30g) Dutch-processed cocoa powder
- 1/2 cup (100g) light brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup (130g) packed finely grated zucchini (about 1 medium zucchini)
- 1/2 cup (150g) pure maple syrup
- 1/4 cup (60g) milk of choice
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup (112g) refined coconut oil, melted
- 3/4 cup (140g) dark chocolate chips
Instructions
- Preheat the oven to 350F and line a cupcake tin with 11 paper liners.
- In a large bowl, whisk the flour, cocoa powder, brown sugar, baking soda, baking powder, and salt together. Add the grated zucchini, maple syrup, milk, egg, egg yolk, and vanilla extract. Mix until roughly combined, then add the melted coconut oil and whisk until the batter comes together.
- Use a silicone spatula to fold in the dark chocolate chips evenly into the batter. Divide the batter among the 11 cupcake liners, filling each cup completely.
- Bake for 25 to 30 minutes, or until well puffed and the center feels bouncy to the touch. Allow cooling in the pan for about 10 minutes before transferring to a cooling rack.
- Serve warm or at room temperature – they're tasty either way!
Notes
For extra flavor, consider adding nuts or spices such as cinnamon to the batter.
These muffins can be stored in an airtight container for up to 4 days.
You can substitute any non-dairy milk for a vegan option.
Nutrition
- Serving Size: 1 muffin
- Calories: 182
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.