These chocolate zucchini muffins are double chocolate, with cocoa in the batter and chocolate chips folded in and sprinkled on top. They have finely shredded zucchini which is easily “snuck in” to satisfy even the non-veggie lovers. The non-veggie lover in our house did question the “little bits of green” in the muffins, but still gave them a thumbs up after finding out that they contained zucchini.
For those who are avoiding/limiting grains, or are interested in trying something new, these are made with coconut flour. You might be wondering if they have a coconut flavor. They don’t. Nobody who ate them even realized they were grain free. Cooking with coconut flour is simple. It is VERY absorbent so only a small amount of the flour is actually needed and there are a lot of eggs, plus a bit of applesauce in these to provide extra moisture.
If you are used to a very sugary muffin, you may want to add a little more sweetener, but we found them to be perfectly sweet as a muffin. They’re not a cupcake, but the chocolate chips do make them feel like a treat :) Bake these up as mini’s and you can have a little chocolate fix without going over the top. These freeze really well. If you pop a frozen muffin in a bag in the lunchbox, it should be perfectly defrosted by snack time. Thanks so much to Real Food Freaks for introducing me to this recipe that they found over at Foodie and Family.