Double Dark Chocolate Zucchini Muffin Recipe.
Prep Time: 20 Min / Cook Time: Approximately 26 Min
Makes: 6 Large Muffins (and then some)
Dry Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup cocoa powder
1/2 teaspoon ground cinnamon
Wet Ingredients:
1 3/4 cup granulated sugar
2 cups zucchini, grated
1/2 cup coconut oil, melted
1/2 cup vegetable oil
1/4 cup buttermilk
1/4 cup brewed instant coffee
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups dark chocolate chips
Step 1: Preheat the oven to 400 degrees Fahrenheit. Spray an extra-large 6-cup muffin tin with cooking spray and set it aside.
Step 2: In a large bowl, combine flour, baking powder, baking soda, salt, cocoa powder & cinnamon. Set aside.
Step 3: In a medium mixing bowl, mix together the sugar and eggs. Add the grated zucchini, coconut oil, vegetable oil, buttermilk, and coffee, and combine completely. Add vanilla and stir. Pour the bowl of the wet mixture into the dry mixture and combine. Add 1 cup of chocolate chips and stir. Scoop the muffin batter into the muffin tins. If there is batter left over, place additional batter in another baking pan such as a small muffin pan or cake pan. Sprinkle the remaining 1/2 cup of chocolate chips on top of each muffin.
Step 4: Place the muffin tin onto the middle shelf in the oven and bake for 10 minutes at 400 degrees (this will make the top of the muffins more crunchy). After 10 minutes, lower the oven temperature to 350 degrees and bake for another 16 minutes or until a toothpick comes out clean when placed in the middle of the muffins. Remove from the oven and place onto a wire rack to cool before eating. Place any remaining muffins into an airtight container and store them in the refrigerator for up to 3 days or in the freezer for 1 month.