Chocolate Pumpkin Zucchini Muffins

4.91 from 10 votes

Chocolate Pumpkin Zucchini Muffins

These Chocolate Pumpkin Zucchini Muffins pack the most delicious combination of Fall flavors. An easy recipe to double or triple and freeze for later, make a batch of these muffins today!

Prep Time20

Cook Time20

Total Time40

Course: Muffins

Cuisine: American

Keyword: chocolate zucchini muffins

Servings:

Author: Emily Richter

Ingredients

Dry Ingredients

1.5 cups white whole wheat flour or all-purpose flour
½ cup light brown sugar or coconut sugar
1 cup coarsely shredded zucchini moisture removed
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup cocoa powder
1/2 cup semi-sweet chocolate chips

Wet Ingredients

2 large eggs
1/2 cup maple syrup
1 cup unsweetened almond milk separated (3/4 cup and 1/4 cup)
1 cup unsweetened pumpkin puree
3 tablespoons coconut oil melted

Instructions

First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
Next, place dry ingredients (except for the cocoa powder and chocolate chips) into a medium bowl and mix.
Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, 3/4 cup almond milk, and pumpkin puree and mix again.
Add dry ingredients to wet ingredients and mix. Then, add in melted coconut oil and mix again.
Remove 1/2 cup of muffin batter without cocoa powder from the bowl. Set it aside for later.
Finally, add the cocoa powder, chocolate chips, and the last 1/4 cup of almond milk to the bowl. Mix well until combined.
Fill each muffin cup about 3/4 of the way full with the chocolate batter. Then, scoop 1 teaspoon of the non-chocolate muffin batter on top of each muffin.
Take a toothpick or knife and swirl the two layers together.
Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

Video

Notes

This recipe yields 14 muffins, requiring 2 muffins to be baked separately if your muffin tin yields the traditional 12 muffins.
Don't forget to remove the moisture from your zucchini: Once you shred your zucchini, simply place it into a paper towel and wring out the moisture over the sink. You'll be surprised how much moisture shredded zucchini actually holds! This is a crucial step as it will prevent your zucchini muffins from being overly moist/soggy.

Nutrition