Decadent, rich, and made without a hint of flour or refined sugar, One-Bowl Flourless Double Chocolate Zucchini Muffins are easy to make and are the perfect everyday treat!
Hello friends, how are you?
It’s been a hot minute since I’ve posted a recipe here–since May 30 to be exact, when I shared this killer recipe for Slow Cooker Tropical Pulled Chicken.
In the meantime I’ve launched the Feel Good Effect podcast, have been working hard on new secret project, and (most importantly) connecting with my beautiful family.
Now that fall is just around the corner and back-to-school is knocking on the door, I am so excited to be back in the kitchen, whipping up new recipes to share with you!
And what better way to start than with One-Bowl Flourless Double Chocolate Zucchini Muffins?
We started our zucchinis from seed this year, in the garage under grow lights hanging from the ceiling.
Each night Andrew and Elle checked on them, watered them, and gently, tenderly, coaxed them into being.
When they were ready the little baby sprouts were transplanted outside, and we willed the tiny plants to flourish with sunshine and water and the mandatory, daily slug patrol.
And now our reward: full grown zucchini-making monsters, sprouting more green squashes than we know what to do with.
We’ve been zoodling and grilling and roasting and of course, of course, making these amazing one bowl muffin wonders!
What’s left will be grated and stashed away in the back corner of the freezer, measured into in the perfect zucchini bread-making amounts, all ready for baking in the cold months when all we’ll want is a taste of spring and those tiny little seedlings, bursting into existence.
I hope you’ll give this one a try soon, either with fresh zucchini or using your own freezer stash. Now, let’s make some One-Bowl Flourless Double Chocolate Zucchini Muffins!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Peel the zucchini before grating to help the vegetable blend in.
2 | Swap oat flour for almond flour for a nut-free option.
THIS RECIPE IS . . .
One-Bowl Flourless Double Chocolate Zucchini Muffins
- ¼ cup melted coconut oil plus more for greasing the pan
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cup finely ground almond flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup loosely packed grated zucchini
- ⅓ cup dark chocolate chips plus more for topping*
Heat the oven to 350F.
In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
Add the almond flour, cocoa powder, baking soda, and salt. Stir gently until just incorporated. Add the zucchini and stir again until just combined.
Add in the chocolate chips and stir to combine.
Fill each section of a 12-section muffin tin with roughly ¼ cup batter, then bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.
This batter can also be used to make zucchini bread. Pour the batter into a greased 9×5 inch loaf pan. Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack prior to slicing.
Peel the zucchini before grating to help the vegetable blend in.
Swap oat flour for almond flour for a nut-free option.