Triple Chocolate Zucchini Muffins Recipe

Name: Triple Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup All-purpose Flour; 1/3 cups Cocoa Powder; 1 teaspoon Baking Powder; 1/2 teaspoons Cinnamon; 1 pinch Salt; 2 Tablespoons Coconut Oil, Melted And Cooled; 1 whole Egg; 1/2 teaspoons Vanilla Extract; 1/2 cups Chocolate Almond Milk; 1/3 cups Honey; 1/4 cups Cinnamon Apple Sauce; 1 cup Grated Zucchini, From About 1 Medium Zucchini; 1/2 cups Chocolate Chips; 1/2 cups Chocolate Pecans

Servings: persons

1-1/4 cup All-purpose Flour
1/3 cups Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoons Cinnamon
1 pinch Salt
2 Tablespoons Coconut Oil, Melted And Cooled
1 whole Egg
1/2 teaspoons Vanilla Extract
1/2 cups Chocolate Almond Milk
1/3 cups Honey
1/4 cups Cinnamon Apple Sauce
1 cup Grated Zucchini, From About 1 Medium Zucchini
1/2 cups Chocolate Chips
1/2 cups Chocolate Pecans

1
Preheat oven to 350u00b0F and liberally spray a 12 well muffin tin with coconut or regular cooking spray. Whisk the flour, cocoa powder, baking powder, cinnamon and salt together in a large mixing bowl. Then whisk the cooled coconut oil, egg, vanilla, chocolate almond milk, honey, and apple sauce together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together into a thick batter. Use a paper towel to thoroughly wring out the moisture from the zucchini. Then switch to a spatula and fold in the zucchini, chocolate chips and chopped pecans.
2
Evenly distribute the batter among the 12 muffin wells and bake them for 20-25 minutes, until a toothpick inserted in the center comes out cleanly. Let them cool in the tin for 10 minutes or so, then turn them out onto a cooling rack to finish cooling. Serve immediately and enjoy! They also keep well for a couple of days sealed in containers to make ahead.

764

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/4 cup All-purpose Flour, 1/3 cups Cocoa Powder, 1 teaspoon Baking Powder, 1/2 teaspoons Cinnamon, and more.

Yes, Triple Chocolate Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Chocolate Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions