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  • Writer's pictureRita Winthrop

Chocolate Zucchini Muffins

Sometimes the best of recipes come out of something that needs to be used up in your fridge. Like these, two, sad, zucchinis. I had intended on grilling them earlier in the week, and yet, there they were, starting to look lame. And the funny part about this - is that I had all intentions of making these zucchinis, after I had decided to use them to bake, into brownies, but instead, I came up with some pretty awesome muffins (or loaf). Of course, not intending on making something pretty kick ass, I remade them again this week, only tweaking the recipe slightly, to make them into some great muffins.

The real kicker? When I asked Frank what recipe of a few I had ready to share, he said to do these. Because "to be honest, I wasn't expecting them to be so good." Chocolaty, moist (yes, I know, I hate that word too) and not too sweet. A great balance for a perfectly delicious muffin.

I first started by shredding up about 1.5 cups of zucchini using my mandolin - give them a good squeeze to drain out as much water as you can, and then set them aside. In a large bowl combine then all the dry ingredients: oats, salt, baking soda, baking powder, cinnamon, spelt flour (or GF if you need to), and ground flax. I then tossed in the zucchini and stirred it all in so they were all coated.

In a smaller bowl, melt down ghee, coconut oil or DF butter with some dairy free chocolate (melt for about 1 minute, in 30 second increments), and combine together with almond milk, lemon juice, maple syrup, vanilla and one egg. Once mixed, pour into the dry ingredients and mix thoroughly. Last and most importantly, add in some more chocolate because #chocolateislife.

The trick about getting a good rise out of your muffin? Start with a high heat and then lower partway through cooking. So preheat your oven to 425 degrees, and bake muffins in a greased muffin tin for 10 minutes, and then lower heat to 350 for another 7-9 minutes. They are ready when they can be pricked with a knife and it comes out clean. Let cool and store in the fridge for up to one week - if they even last that long.

Chocolate Zucchini Muffins (GF/DF)

Prep Time: 15-20 minutes

Cook Time: 20 minutes


  • 1.5 cups shredded and drained zucchini

  • 1/2 cup old fashioned oats

  • 1/2 cup spelt flour (or GF flour)

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 2 tablespoons ground flax

  • Dash of cinnamon

  • 3/4 cup melted chocolate

  • 1/4 cup chocolate chips

  • 2 tablespoons ghee/coconut oil/butter

  • 1/2 cup almond milk

  • 1 tablespoon lemon juice

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla

  • 1 egg

  • Optional: Top muffins with crushed nuts


  1. Preheat oven to 425 degrees. Grease or line with parchment a muffin tin and set aside.

  2. Shred zucchini and squeeze out extra liquid. Set aside.

  3. In large bowl combine all dry ingredients: oats, flour, salt, baking soda, baking powder, flax and cinnamon. Mix thoroughly and then add in zucchini.

  4. In a small bowl put in 3/4 cup dairy free chocolate and ghee - melt on 30 second increments until melted. Add in remaining wet ingredients: milk, lemon juice, maple syrup, vanilla and egg and then whisk.

  5. Pour chocolate mixture into dry ingredients and mix thoroughly. Add in additional chips.

  6. Scoop about 1/3 cup of batter into muffin tin - top with optional nuts.

  7. Bake at 425 for 10 minutes, then lower heat to 350 and bake for another 7-9 until browned and a knife comes out cleanly.



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