Chocolate zuchinni muffins

I make these muffins all the time because they’re so easy, so delicious, and secretly packed with veggies (hello, zucchini)! They’re the perfect snack or treat—moist, chocolatey, and just the right amount of sweet.

Tip: Be sure to press the grated zucchini to remove any excess water, or else your muffins might turn out too wet. 🌱👌 This ensures a perfect, moist texture in every bite!

If you’re gluten-free, don’t worry! This recipe works perfectly with Bob’s Red Mill Gluten-Free 1:1 Baking Flour—just swap it in for the all-purpose flour, and you’re good to go! Whether you’re making these for breakfast, lunchboxes, or a quick dessert, they’re guaranteed to be a hit with the whole family.

Try them out and let me know how they turn out (gluten-free or not)! 💕

Ingredients:

• 1 ½ cups organic all-purpose flour

• ¾ cup cane sugar

• ⅓ cup unsweetened organic cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup water

  
  
  
  

• 2 tbsp apple cider vinegar

• ¾ cup avocado oil or melted butter

• 1 tbsp vanilla extract

• 1 ½ cups grated zucchini, pressed and drained

• ½ cup dark chocolate chips

  
  

Instructions:

1. In a bowl, mix together all the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt).

2. In a separate bowl, combine the wet ingredients (water, vinegar, vanilla, and coconut oil).

3. Pour the wet mixture into the dry ingredients and stir gently.

4. Add the grated zucchini and dark chocolate chips. Mix until just combined.

5. Spoon the batter into a greased muffin tin.

6. Bake at 350°F (175°C) for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy your delicious chocolate zucchini muffins! 🍫🧁