The start of August means summer break is slowly coming to a close. Although I dislike the sticky hot temps the season brings here to the south, I relish the quality time I get with my kiddos. My son will be a senior this year and I know these lazy summer days going on spontaneous road trips and looking for new adventures will one day all too soon come to an end.
It’s too sad to think about. Instead of dwelling on the inevitable, I just take every opportunity to enjoy every moment that I do have with them.
While summer may be winding down, we still have plenty of time to enjoy the season’s best—all the fresh berries, sweet stone fruit, juicy tomatoes, and summer squash! I use zucchini a lot in savory recipes, but it’s also really delicious in baked treats, especially paired with chocolate!
If you’ve been following along for any length of time, you’ll know that I’m quite the chocolate lover. Browsing through the recipe archives, chocolate is probably featured more than any other flavor. From Chocolate Chip Oat Bars and Chocolate Cupcakes to Double Chocolate Zucchini Bars, you’ll find plenty of wholesome recipes on here to satisfy your chocolate craving, that’s for sure!
Here’s another to add to the list—Double Chocolate Zucchini Muffins! These fudgy muffins are naturally sweetened and are super moist thanks to the addition of zucchini and mashed banana.
The recipe calls for a blend of gluten-free all-purpose flour (or regular all-purpose) and oat flour, which you can easily make yourself by grinding whole rolled oats in a food processor or coffee grinder. Just be sure to use certified gluten-free oats if you’re gluten sensitive.
I also added chocolate chips, but it’s optional. If you’re looking for a more natural/raw chocolate, try cacao nibs instead. Just keep in mind that that since they’re unprocessed they’re usually bitter, unsweetened (although I’ve seen Sweetened Cacao Nibs) and have a pure chocolate flavor.
Ultra fudgy, rich, moist, and subtly sweet, these muffins pack a lot of chocolate flavor into each bite! I hope you enjoy them as much as we did! Be sure and watch the video below for the easy how-to!
- ¾ cup gluten-free oat flour (I make mine by grinding rolled oats. Use gluten-free if needed)
- ¾ cup gf all-purpose blend or regular all-purpose flour (I used Bob's Red Mill 1 To 1 Baking Flour
- ¼ cup cocoa powder
- 2 tablespoons flaxseed meal
- 1.5 teaspoons gluten free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large (about ½ cup) mashed ripe banana or applesauce
- 1 cup packed shredded zucchini
- 2 tablespoons melted coconut oil, olive oil, or other oil of choice
- ⅓–1/2 cup maple syrup or honey
- 1–4 tablespoons almond milk, just enough to moisten the batter and blend everything together
- ½ cup chocolate chips, plus extra for sprinkling on top, optional (use dairy-free chocolate if needed)
- Preheat oven to 350ºF. Place paper liners into a 12 cup muffin pan and set aside.
- In a large bowl, combine flours, cocoa powder, flaxseed meal, baking powder, baking soda, and salt. Add mashed banana, shredded zucchini, oil, sweetener and mix together. I use ⅓ cup sweetener, but you can use a little more if you'd like them sweeter. Add just enough milk to make a moist but thick batter (should be thick, but able to slide off a spoon.) Stir in chocolate chips.
- Pour muffin batter into paper liners filling ⅔ full. Sprinkle the tops with extra chocolate chips. Place pan onto the center rack of the preheated oven and bake for 18-22 minutes or until muffins tops are rounded and firm when gently pressed.
- Remove from the oven and let cool slightly before removing from the pan. Makes 1 dozen.
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