Healthy Chocolate Zucchini Muffins


– 1 1/2 c. zucchini, shredded (about 2 medium zucchini) and pressed to remove excess water – 1/2 c. granular monk fruit sweetener, like Whole Earth – 1/2 c. unflavored 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, like Lily's Dark Chocolate Baking Chips


Step 1

Preheat oven to 350 degrees. Line a muffin tin with silicone baking cups or paper liners. Set prepared pan aside.

Step 2

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

Step 3

In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. 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. Do your best to not overmix the batter.

Step 4

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.

Step 5

Bake at 350 degrees for 18-20 minutes at 350 degrees. To test the muffins for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean and crumb-free, the muffins are done baking.

Step 6

Let muffins cool for at least 10 minutes before serving.