- 1 cup very finely shredded zucchini — about 1 small/medium zucchini
- one medium avocado — peeled and pitted
- 2 tablespoons coconut oil — melted and cooled to room temperature (or substitute light extra-virgin olive oil or canola oil)
- 1 large egg — at room temperature
- 2/3 cup coconut sugar — or substitute granulated sugar
- 2 tablespoons milk — any kind you like (I use unsweetened vanilla almond milk)
- 1 teaspoon pure vanilla extract
- one and a fourth cups white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- half teaspoon kosher salt
- 1/2 cup semisweet chocolate chips — mini or regular
Do you think that mixing vegetables (zucchini & avocado) and chocolate cannot be delicious? Well, you are wrong. Trust me, it’s one of the best combos you will ever try! You can store these muffins up to 5 days in your fridge, or freeze for 3 months. If you are on a diet, you can use dried fruit instead of chocolate chips
- Preheat your oven to 375 degrees F. Coat a 12-cup standard size muffin tin with nonstick spray. Set aside.
- Spread the zucchini out on a few layers of kitchen or paper towels. Press out as much water as possible, changing out the towels as needed. Set aside.
- Place the avocado in the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl. Beat with the mixer until the avocado is very smooth and no chunks remain. You should have about 2/3 cups of smooth avocado paste. Add the coconut oil, egg, coconut sugar, milk, and vanilla extract, beating until well combined.
- In a separate bowl, stir together the white whole wheat flour, cocoa powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, folding by hand with a wooden spoon or spatula and stirring just until the flour disappears. The batter will be very thick, almost like brownie batter, and the dry ingredients will take several strokes to work in between additions. Fold in the zucchini and chocolate chips, reserving a few of the chocolate chips to sprinkle on top of the muffins.
- Scoop the batter into the prepared muffin cups, filling no more than three-quarters of the way to the top. Sprinkle with the remaining chocolate chips. Bake for 15 to 18 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs clinging to it. Let cool in the pan for 2 minutes, them transfer to a wire rack to cool completely.
If you are into this recipe, you can try our Keto Low Carb Muffins!