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SideChef
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Breakfast
Double Chocolate Zucchini Muffins with Honey

11 INGREDIENTS • 7 STEPS • 40MINS

Double Chocolate Zucchini Muffins with Honey

Recipe

4.0

3 ratings
Editor's Choice
Editor's Choice
These Double Chocolate Zucchini Muffins with Honey are moist yet dense, making them nearly brownie-like - full of nutritious ingredients and SO yummy!
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These Double Chocolate Zucchini Muffins with Honey are moist yet dense, making them nearly brownie-like - full of nutritious ingredients and SO yummy!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

40MINS

Total Time

$0.77

Cost Per Serving

Ingredients

Servings
12
us / metric
Oats
2 cups
Oats, ground
Unsweetened Cocoa Powder
1/2 cup
Unsweetened Cocoa Powder
Baking Soda
1/2 tsp
Baking Soda
Sea Salt
1/2 tsp
Sea Salt
Zucchini
1 1/2 cups
Zucchini, freshly grated
Honey
1/2 cup
Honey
I used a local honey
Butter
4 Tbsp
Butter, melted
Egg
2

Sponsored

Eggland's Best Classic Eggs
Vanilla Extract
1 tsp
Vanilla Extract
Semi-Sweet Chocolate Chips
1/2 cup
Semi-Sweet Chocolate Chips
Semi-Sweet Chocolate Chips
2 Tbsp
Semi-Sweet Chocolate Chips

Nutrition Per Serving

VIEW ALL
Calories
201
Fat
9.0 g
Protein
5.2 g
Carbs
30.0 g
Love This Recipe?
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Double Chocolate Zucchini Muffins with Honey
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Preheat the oven to 325 degrees F (160 degrees C) and lightly grease or line regular sized muffin pan.
step 2
Add whole Oats (2 cups) to food processor or smoothie attachment of Ninja and blend to a fine flour consistency.
step 2 Add whole Oats (2 cups) to food processor or smoothie attachment of Ninja and blend to a fine flour consistency.
step 3
Add oat flour to medium bowl, followed by Unsweetened Cocoa Powder (1/2 cup), Baking Soda (1/2 tsp), and Sea Salt (1/2 tsp), stir to combine.
step 4
Stir in finely grated Zucchini (1 1/2 cups) and mix until zucchini is completely coated in the oat flour/cocoa mixture.
step 4 Stir in finely grated Zucchini (1 1/2 cups) and mix until zucchini is completely coated in the oat flour/cocoa mixture.
step 5
Add the Honey (1/2 cup), Butter (4 Tbsp), Eggland's Best Classic Eggs (2), and Vanilla Extract (1 tsp), then mix until well combined, without over mixing.
step 6
Stir in Semi-Sweet Chocolate Chips (1/2 cup), then divide equally into 12 muffins, top with remaining Semi-Sweet Chocolate Chips (2 Tbsp).
step 6 Stir in Semi-Sweet Chocolate Chips (1/2 cup), then divide equally into 12 muffins, top with remaining Semi-Sweet Chocolate Chips (2 Tbsp).
step 7
Bake 18-20 minutes, then allow to cool 10 minutes or so before removing and serving. Enjoy!
step 7 Bake 18-20 minutes, then allow to cool 10 minutes or so before removing and serving. Enjoy!

Tags

Breakfast
American
Comfort Food
Back to School
Snack
Shellfish-Free
Kid-Friendly
Dessert
Fall
Vegetarian
Vegetables
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