Two words… double. chocolate. Do we have your attention? These Double Chocolate Zucchini Muffins are a win! They are sweetened with just maple syrup, and you probably have the ingredients in your pantry. What makes these muffins extra good? The addition of our Heritage Grass Fed Milk and Butter, of course!
And did we mention these muffins freeze well? Make a double batch ASAP and thaw as you need. 35 seconds in the microwave will be perfect. Enjoy!
Ingredients
All purpose flour
Baking soda
Salt
Unsweetened cocoa powder
Donia Farms Sea Salted Butter Softened
Coconut Oil
Maple syrup
Egg
Vanilla
Apple sauce
Shredded zucchini (about 1 medium)
Semi sweet chocolate chips
Instructions
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Preheat oven to 350. Line a muffin tin with 12 muffin liners and. Using paper towel or a tea towel, squeeze the shredded zucchini of excess water and set aside.
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Whisk together the flour, baking soda, cocoa powder and salt, and set aside.
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In another bowl, whisk together the maple syrup, egg, vanilla, milk and apple sauce. Once combined, add in the dry ingredients and mix with a wooden spoon until just incorporated.
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In the microwave or stovetop, melt the butter and coconut oil. To the batter, add in the melted butter mixture and zucchini. Stir until just combined.
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Fold the chocolate chips into the batter. Divide the batter among 12 muffin liners. Cook at 350 for 22 to 25 minutes or toothpick comes out clean. (A few moist crumbs is okay!)
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Enjoy! These muffins are delicious topped with butter or peanut butter.
