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Zucchini Muffins - with or without Chocolate Chunks

Impressively Tender Chocolate (or not) Zucchini Muffins

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking

Description

Makes 12 muffins.


Ingredients

  • 1 cup grated zucchini (from about 1 small)
  • 3/4 cups almond flour (78 g)
  • 3/4 cup all-purpose flour (90 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp fine-grain salt (like table or sea salt)
  • 2 eggs, room temperature
  • 1/3 cup olive oil (or melted coconut oil)
  • 1/4 cup buttermilk (or full-fat plain yogurt)
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 3 oz bittersweet (60-70%) chocolate, chopped, optional
  • turbinado sugar (also called "raw" sugar), to finish, optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a standard size muffin tin with paper liners, or lightly grease with whichever type oil you're using.
  3. Place the grated zucchini in a fine mesh sieve and press out excess water. Set aside.
  4. In a medium bowl, whisk together the flours, granulated sugar, baking soda, baking powder, cinnamon and salt.
  5. In a large bowl, whisk together the eggs, olive oil, buttermilk, vinegar and vanilla. And the flour mixture and stir until a few streaks of flour remain. Add the zucchini and chocolate, if using, and stir just until everything is fully combined.
  6. Divide the batter among the 12 muffin cups and sprinkle with the turbinado sugar, if using.
  7. Bake 15 - 20 minutes, until golden around the edges and a toothpick inserted in the middle comes out clean. Let cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Notes

  • To grate the zucchini, I prefer to use the large holes on the wide side of a box  grater.
  • I often make these muffins with a 3oz bar of Guittard chocolate. But if you have, say, a 4oz bar of Ghirardelli, by all means, feel free to add all 4oz to the recipe, just know that the chocolate flavor will be more overpowering. But that's not necessarily a bad thing. 😉
  • These muffins freeze beautifully.
  • Recipe adapted from Sprouted Kitchen via Cup of Jo (one of my favorite blogs!).