Last updated on January 31st, 2023 at 03:21 pm
There is something magical about baking muffins on a rainy morning with a cup of tea in hand, and a beeswax candle burning on the counter.
These chocolate zucchini muffins are deliciously moist and fluffy – and they hold together beautifully.
My kids absolutely love these muffins and will devour the entire batch in one sitting if I’d let them.
These chocolate zucchini muffins are amazing, and I promise you don’t even know that the secret ingredient is a vegetable. If you don’t have zucchini on hand, you can always use shredded carrots instead.
Our favorite way to eat these chocolate zucchini muffins is with a generous pat of grass-fed butter.
Happy eating!
♦ I recommend the collagen peptides from Perfect Supplement.
Chocolate Zucchini Muffins {Grain-Free}
- ¾ cup zucchini, shredded
- 4 pastured eggs
- ½ cup cultured sour cream
- ½ cup maple syrup
- ⅓ cup coconut flour
- ¼ cup unflavored collagen peptides
- ¼ cup raw cacao powder
- 3 tbsp arrowroot powder
- ½ tbsp baking soda
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp sea salt
- ¼ cup chocolate chips
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Preheat the oven to 350°F and line a 12-cup muffin pan with unbleached cupcake liners. Line a plate with paper towels.
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Place the shredded zucchini on the plate lined with paper towels, and let it drain some of the liquid while making the batter.
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Using a large mixing bowl, use a mixer to mix the eggs, sour cream, and maple syrup together, until well combined. Add the coconut flour, collagen peptides, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt. Mix until combined.
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Wrap the paper towels around the shredded zucchini and give it a little squeeze to remove any of the remaining liquid. Gently fold the zucchini and half the chocolate chips into the batter.
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Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle the remaining chocolate chips over the top.
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Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the muffin pan for 10 minutes before transferring to a wire cooling rack.
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Serve with a generous pat of grass-fed butter. Enjoy!
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