Double Chocolate Zucchini Breakfast Muffins
Rich chocolate good-for-you breakfast muffins. Made with whole grains, zucchini and lots of chocolate. You can't eat just one.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine American
- 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
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!
Feel free to swap out the white wheat flour for your favorite flour blend. Gluten free works well.
Be careful not to overwork the batter as the muffins will come out tough.
Swap out the almonds for your favorite nut or omit all together. That bit of crunch on the top though.. 😋
Keyword Breakfast muffins, chocolate, Healthy, Zucchini