Double Chocolate Zucchini Breakfast Muffins with Almonds
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This last summer I had zucchini coming out of my ears. I steamed, sautéed, baked, even sliced it up raw and added it to my salads. My daughter was over it so I decided to shred up the rest of my harvest and freeze it. I’ve used it in soups, I made a delicious Zucchini and rice gratin , and I’ve been sneaking them into my baking. Although, you really don’t need to be sneaky with zucchini. This simple veggie doesn’t have much flavor, and when shredded and baked, it’s almost invincible. Zucchini is perfect for baked goods because it adds a good amount of moisture, plus, it is high in Antioxidants and low in calories. Make no mistake though, these little chocolaty cakes feel more like a treat than a healthy breakfast option. If you love chocolate covered almonds, you’ll love these muffins. Warm out of the oven or freeze for later and reheat, they are a perfect guilt-free, grab-and-go breakfast.
Let’s eat! 🤍
Double Chocolate Zucchini Breakfast Muffins
Ingredients
- 2 cups white wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup organic cane sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt plus more for sprinkling on top
- 1 egg
- 5 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- 1 cup sweetened original almond milk
- 3/4 cup mini semi-sweet chocolate chips
- 1 cup shredded, unpeeled zucchini or 1 small zucchini If using frozen zucchini, thaw, and squeeze out the extra liquid
- 1/4 cup finely chopped blanched almonds Optional- I buy the sliced blanched almonds and pulse in food processer until finely chopped
Instructions
- Preheat oven to 375 degrees F. Spray muffin tin with nonstick cooking spray or use liners.
- In a large bowl combine all dry ingredients.
- Add the egg, melted coconut oil, vanilla extract, and almond milk to flour mixture. Combine well, but don't over mix. Fold in the zucchini and chocolate chips.
- Divide batter between 12 muffin cups filling to the top. Sprinkle with chopped almonds, a few extra mini chocolate chips, and a dash of kosher salt if you like a little extra saltiness. Bake for 20-25 minutes or until set and toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes before transferring to a wire rack. We love to spread a little "I can't believe it's not butter" on these warm beauties. So good!