. Triple Chocolate Zucchini Muffins | Best Recipe

Triple Chocolate Zucchini Muffins

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The muffins are wonderfully chocolaty and anytime I can eat chocolate for breakfast, I’m happy.

And when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch.



Triple Chocolate Zucchini Muffins

The muffins are wonderfully chocolaty and when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch. The muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’re not a zucchini fan, I promise you can’t taste it and recommend finely grating the zucchini with a box grater. Between the Nutchello, cocoa powder, and mini chocolate chips, you’ll be in chocolate heaven. I recommend using mini chocolate chips because they incorporate better and ensure that every bite is pure chocolate bliss.

INGREDIENTS:

  • 1 cup finely grated zucchini, measured loosely laid and not packed in the cup (from about 1 medium zucchini)
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup Silk Dark Chocolate + Walnut Nutchello (Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted)
  • 2 teaspoons white vinegar
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup semi-sweet mini chocolate chips
  • about 12 teaspoons semi-sweet mini chocolate chips, divided

DIRECTIONS:






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