Can these muffins be made gluten free?

Absolutely! Just sub in a cup-for-cup gluten-free baking flour. I like Bob's Red Mill (the blue bag), or King Arthur measure for measure. Also make sure your chocolate chips are gluten free.

Can these muffins be made dairy free?

Absolutely! Use whichever plant-based milk you prefer and make sure the chocolate chips are dairy free.

How can I make these muffins eggless?

Sub in 1 1/2 flax eggs! This is 1 1/2 tbsp of ground flaxseed mixed with 4 1/2 tbsp water. Stir in a small dish and let it sit for a few minutes to gel before use.

Can I swap out the chocolate chips or leave them out entirely?

I wouldn't recommend subbing the dark chocolate chips with anything else as their deep flavor helps balance out these sweet muffins. However, you can leave them out if you like! The batch will just make about 9 muffins instead of 11.

How long do chocolate zucchini muffins keep?

Store these in a container at room temperature and they'll last for about 4 days. They remain nice and moist during that time. You can also store them in the refrigerator to get about a week out of them.

Can this recipe make a loaf cake?

I haven't tried this so it would be a risk! If I did bake it as a loaf cake, I would use a 9x5 pan and bake at 350F for about 50 to 60 minutes.

Moist Chocolate Zucchini Muffins

Ingredients

Chocolate Zucchini Muffins

1 1/2 cups (192g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1/3 cup (30g) Dutch-processed cocoa powder
1/2 cup (100g) light brown sugar, packed
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
1 cup (130g) packed finely grated zucchini (about 1 medium zucchini)
1/2 cup (150g) pure maple syrup
1/4 cup (60g) milk of choice
1 large egg + 1 egg yolk
1 tsp vanilla extract
1/2 cup (112g) refined coconut oil, melted
3/4 cup (140g) dark chocolate chips

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Instructions

Chocolate Zucchini Muffins

Preheat the oven to 350F and line a cupcake tin with 11 paper liners.
In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, baking powder, and salt. Then add in the grated zucchini (no need to squeeze), maple syrup, milk, egg, egg yolk, and vanilla. Whisk to roughly combine, then add in the coconut oil and fully whisk to bring the batter together.
Switch to a silicone spatula and fold in the chocolate chips to evenly distribute. Divide the batter between the 11 cups (using a large 2 oz ice cream scoop helps here) so that each cup is completely filled.
Bake for 25 to 30 minutes or until well puffed and the center feels bouncy to the touch. Allow to cool in the pan for about 10 minutes, then transfer to a cooling rack.
Enjoy while they’re still a bit warm or at room temperature – they’re delicious either way!

Equipment

Cupcake Pan

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Paper Liners

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2 oz Scoop

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Cooling Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Dairy-Free, Gluten-Free