Grain-free Double Chocolate Zucchini Muffins

When the garden gives you too much zucchini, try making these Grain-free Double Chocolate Zucchini Muffins!

Oh, the zucchini! It won’t stop. Even though I planted only one heirloom Crostata Romanesco variety of zucchini this summer (and just one plant, mind you), I’m still swimming in big, fat organically-grown zucchini. #realfoodproblems

This particular grain-free Double Chocolate Zucchini Muffin recipe was born from an overly large zucchini that was hiding beneath the tomatoes and pumpkin and a friend’s request for “something chocolatey without all the sugar.” Easier said than done, right? With a little experimentation and lots of shredding I finally nailed it.

I started with a basic grain-free banana bread (kind of like this one) but the texture was really spongy with the addition of the zucchini, more like a baked custard than bread, so I swapped out one of the ripe bananas for a green plantain (somewhere between super green and yellow, to be exact) and that was the ticket. Their texture is unbelievable and similar to a grain-free muffin (dare I say it’s similar to a ‘regular’ muffin? It pretty much is).

My entire family and Stacie have declared them to be perfectly chocolatey and just sweet enough to be a treat without any evidence of the vegetables <— which as you know, is a big deal if you’ve got picky eaters. Not too shabby considering the fact that I can’t even taste them because of the eggs. Good thing I paid attention in those Food Science classes back in college to know a little about basic baking chemistry. 

Just look at that crumb! It’s the real deal, folks, and the perfect way to use up those humongous zucchini hiding in the garden…or the ones that show up on your doorstep or the front seat of your car during the night. Zucchini ditching is real for us midwesterners. 

Change it up!

To make these Grain-free Double Chocolate Zucchini Muffins nut-free, simply replace the almond butter with sunflower seed butter.

This recipe can also be made using a greased 9×5-inch loaf pan (I find that this one works the best) – bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack in the pan for 5-10 minutes before turning out onto the rack and allowing to cool completely before slicing or storing.

Made with Pure Indian Foods 100% Grass-fed Ghee and Organic Ceylon Cinnamon

It’s time to put those zucchini to good use with these Grain-free Double Chocolate Zucchini Muffins!

Recipe

Grain-Free Double Chocolate Zucchini Bread

A rich chocolatey, grain-free bread made with coconut flour. With no added sugars, this bread is perfect for a breakfast, with a cup of tea or an after-school snack.

Prep: 15 minsCook: 18 minsTotal: 33 mins

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Servings: 16-18 muffins 1x

1x2x3x

Ingredients

• 1 large plantain, green*
• 2 small bananas, ripe*
• 4 eggs
• 1/2 cup nut or seed butter of choice
• 1/4 cup ghee or coconut oil, melted (we used Pure Indian Foods 100% Grass-fed Ghee)
• 1 tsp. vanilla extract
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder
• Pinch of salt
• 1 cup shredded zucchini
• 1/4 cup dairy-free mini chocolate chips, divided
• *Totaling about 12 ounces without peels

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Instructions

1. Preheat oven to 350℉
2. Grease the wells of a 12-count muffin pan (or 36-count mini muffin pan) with coconut oil or ghee.
3. Place plantain, bananas, eggs, nut or seed butter, ghee oil and vanilla in a high power blender (such as a Vitamix or Ninja) or food processor. Blend until smooth.
4. Remove the lid and add the coconut flour, cocoa powder, baking soda, baking powder and salt and blend again. Add shredded zucchini and 3 tablespoons of chocolate chips and stir well with a spoon right in the blender containers.
5. Scoop the batter into the prepared pan. Sprinkle with remaining 1 tablespoon chocolate chips.
6. Place in preheated oven on the middle rack and bake 16-18 minutes for regular-sized muffins (12-15 minutes for mini muffins) or until a toothpick inserted into the center comes out clean.
7. Remove from oven and allow to cool for 5 minutes before removing muffins from the pan. Allow muffins to cool completely before storing.
8. Store leftovers in a covered container on the counter for up to 2 days, or in the fridge for up to 5 days. Muffins may be frozen for longer storage.

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Nutrition Information

• Serving Size: 1 Muffin
• Calories: 237
• Fat: 15g
• Sodium: 170mg
• Carbohydrate: 23g
• (Fiber: 6g
• Sugar: 9g)
• Protein: 6g

Dietary

Dairy-FreeGluten-freeGrain-FreePaleoVegetarian

© The Real Food Dietitians

Recipe By: The Real Food Dietitians

What are you planning to do with your zucchini? Share in the comments below!

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