One day Leslie was telling me of her woes in making a double batch of chocolate zucchini muffins in which she forgot the sweetener. Something immediately resonated in me — zucchini and chocolate? My heart skipped a beat! I told her that I HAD to have that recipe. She sent me over to Foodie and the Family for the recipe.
Seriously freaks, these are hands down the best chocolate muffins ever — grain free or otherwise. We had company over last weekend and served these with some homemade chocolate ice cream and they were a hit! I’m in love. The recipe below is doubled from the original version on Foodie and the Family’s blog because I don’t think 12 is quite enough. This recipe makes 24 large muffins (or 48 mini muffins for a quick pop of sweet). They freeze well and I keep a few on hand for my hub’s lunch or the occasional sweet craving. The muffins are definitely not too sweet but are packed with tons of choco-coconutty flavor. How’s that for a new word?
[gmc_recipe 7797]
Ingredients
- ½ cup coconut oil (unrefined)
- ½ cup maple syrup (or honey)
- 12 eggs (pastured)
- 2 teaspoons vanilla extract
- 1 cup coconut flour
- ½ cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ cups zucchinis (shredded)
- ½ cup mini chocolate chips (I use Enjoy Life – dairy, soy, and wheat free)
Directions
Step 1
Preheat oven to 180ºC / 350ºF / Gas Mark 4. Line a 12 cup muffin pan with paper liners. (makes two batches of 12 for 24 total).
Step 2
In a large bowl, melt together coconut oil and honey.
Step 3
Whisk in eggs and vanilla.
Step 4
In a small bowl, stir together dry ingredients (coconut flour, cocoa, baking soda, and cinnamon).
Step 5
Pour dry ingredients into the wet ingredients and combine thoroughly. Then stir in zucchini and chocolate chips.
Step 6
Scoop 1/4 cup of batter per muffin liner and bake for 20 minutes, until a toothpick inserted into the center comes out clean.
Post Links to: Simple Lives Thursday, Pennywise Platter, Fightback Friday, Homestead Barnhop, Fat Tuesday, Hearth and Soul, Traditional Tuesday, Whole Food Wednesday, Real Food Wednesday, Healthy 2 Day, Scratch Cooking Tuesday,
We have so much zucchini with our CSA – I’m so glad you posted this!
Hoo, hoo! I can’t wait to make these. I’m collecting recipes to make in August to get the freezer stocked for school time. Now to find coconut flour. Do you get yours from Amazon?
My last purchase of coconut flour was from Tropical Traditions. But I’m guessing Amazon would have better deals for it. Good luck. These are yummy treats.
Wonderful grain free muffin recipe!:) I love all the coconut ingredients! Thank you for sharing with us at Healthy 2Day Wednesdays! Hope to see you again next week.
Oh my! Those muffins sound fantastic!
These look wonderful! I have pinned the recipe to try with my excess zucchini.
Just had my first bite of these muffins. They are fantastic! Thank you. By far the best way to use up leftover zucchini that I’ve tried this year.
Thanks for coming back and letting us know you liked them! I think they are pretty special too. I froze a bunch of zucchini so I can make these over the winter. mm-mm.
Hey, what about all the eggs? Recipes with this much kind of any flour hardly ever call for more than 3 eggs. Are these muffins like little souffles? Each one has 1/2 an egg in it, right? Any substitute suggestions for cutting the egg back by half or more?
Jennifer, coconut flour requires a lot of eggs because of the viscosity. You can try cutting the recipe in half. I believe that I doubled it from the original.
[...] Herbal Popsicles Cheesy Chicken Tater Tot Casserole How to Make Your Own Ketchup, Mustard and Mayo Banana Pudding Poke Cake GAPS Banana Blueberry Bread Grain Free Chocolate Zucchini Muffins [...]