These muffins are delicious, they are so moist and chocolate-y! They take 10 minutes to throw together and they are the perfect nut free snack for your lunch box. These muffins are gluten free, nut free, refined sugar free, and super duper yummy. They will not last very long at all.

The recipe makes 12 regular/large sized muffins but would easily make 20-24 mini muffins.

For an added protein boost, add in a scoop of chocolate protein powder and take away a 1/2 cup of oat flour (so in total 1 1/2 cups oat flour and 1 scoop chocolate protein powder).

Zucchini is so yummy and this is a perfect way to up the veggies in your diet. Zucchini is high in Vitamin C which is a really important antioxidant and keeps your immunity strong. Zucchinis are also high in potassium and B vitamins, great for energy!

Double Chocolate Zucchini Muffin Recipe

Makes ~12 large muffins

2 Cups Shredded Zucchini
2 Eggs
1/3 Cup Melted Coconut Oil
1/2 Cup Almond Milk
1/4 Cup Maple Syrup
2 Cups Oat Flour
1/2 Cup Light Buckwheat Flour
1/2 Cup Cocoa Powder
1 TSP Baking Powder
1/4 TSP Sea Salt
1/2 Cup + 2 TBSP Chocolate Chips


Preheat oven to 350ºF and line a muffin tin with muffin cup holders.

In a medium sized bowl, combine zucchini, eggs, oil, and maple syrup. Stir to combine.

In a larger bowl, combine flours, cocoa powder, baking powder and salt. Whisk to combine.

Combine the wet ingredients into the dry ingredients. Stir until most of the dry ingredients are mixed into the wet. Add in your 1/2 cup of chocolate chips and Stir to combine.

Using an retractable ice cream scoop, scoop your muffin batter into your prepared muffin cups. Fill your liners about 3/4 of the way up.

Bake for 30-40 minutes. You know your muffins are cooked through once you can insert a toothpick into the centre of your muffin and it comes out clean.

Let cool before enjoying. Store in an airtight container, best consumed within 3 days of baking.