The BEST Chocolate Zucchini Muffins


– 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!

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