The BEST Chocolate Zucchini Muffins

www.delightfulemade.com

Ingredients:

– 1 1/2 c. zucchini, shredded  – 1/2 c. granular monk fruit sweetener – 1/2 c. coconut oil – 2 eggs – 1 tsp. vanilla extract – 1 c. whole wheat flour – 1/2 c. cocoa powder – 1/2 tsp. baking soda – 1/2 tsp. salt – 1 c. No sugar added chocolate chips

Step 1: Shred Zucchini

Shred the zucchini on a fine grater. You'll need about 2 medium zucchini. Once shredded press out the water from the zucchini using a fine mesh sieve.

Step 2: Mix wet and dry ingredients

In a mixing bowl, combine the wet ingredients; shredded zucchini, sweetener, oil, eggs and vanilla. Combine with a whisk. Combine the dry ingredients in a separate bowl.

Step 3: Mix batter & add chocolate chips

Using a rubber scraper, gradually add the dry ingredients to the wet ingredients. Once the dry ingredients are well incorporated with the wet ingredients, fold in the chocolate chips.

Step 4: add batter to muffin tin

Spoon the batter into the prepared muffin tin, filling each cup nearly 3/4 full. Top each muffin with a few additional chocolate chips, if desired. Pro-Tip: to help your muffins rise extra-tall, space them in every other cup to help allow air to circulate.

Step 5: Bake Muffins

Bake at 350 degrees for 18-20 minutes at 350 degrees. 

Cool & Enjoy!

Let muffins cool for at least 10 minutes before serving. Store in an airtight container at room temperature. These muffins are great for freezing, too!

Love zucchini? Check out our other zucchini recipes here:

Cinnamon Swirl Zucchini Bread

Double Chocolate Zucchini Bread