My husband has this chocolate zucchini cake that is mom made him growing up that I’ll never be able to recreate. It haunts me to this day. I’ve tried with all my might and it’s never as good as mom’s. That’s okay though because mom moves here this week! Yippee!
In spite of my chocolate zucchini cake failure, I’ve found a muffin recipe that tastes JUST like the ooey gooey cake he loves growing up. There’s no added sugar, no dairy, and it’s gluten free! Sorry if you are paleo – I haven’t figured out the perfect substitute to gluten free flour without then being gritty and full of fat. My bad! The best part? They are packed with zucchini and your kids are anything like mine, I love sneaking in veggies where I can. If you’ve never put zucchini into a baked good before, get out of your head about it and just try it. There is no taste and the added ingredient leaves the bread/muffin/cake super moist and delicious! I’m telling you, between all of the chocolate explosions in your mouth, these have ZERO zucchini taste.
Also, I baked these muffins the night before when I was putting the kids to bed. I let them cool and then popped them into a tupperware container overnight (after they completely cooled of course). I reheated for 20 seconds in the morning and it made the chocolate slightly melted on the inside. So gooey and delicious! I wanted 5 (but I only ate 2). They don’t have a lot of protein unless you add some gelatin, but they aren’t that high in carbs so I could easily afford 2. Trust me, that was plenty. Just under 25g carbs per muffin. That’s pretty good for a chocolate muffin if you ask me!
Go ahead. CHOMP down on these suckers.
- 1 ¼ cup Pamela's Gluten Free Flour, Baking & Pancake Mix
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- ⅓ cup agave nectar (or honey)
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
- 1 cup shredded zucchini (about 1 medium)
- ¼ cup unsweetened applesauce
- ½ cup Coconut Milk
- ½ cup enjoy life chocolate chips
- Preaheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
- Shred zucchini and squeeze out as much water as you can with paper towels. You can skip this for time saver but the muffins might be too gooey.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg and egg white; mix until combined. Add in zucchini, applesauce, and milk; mix again. Slowly add in dry ingredients and mix until just combined. Fold in chocolate chips.
- Distribute into 12 muffin liners, filling ¾ or almost full. (Mine filled to the top for 12 or you can underfoot for more muffins). Bake 25 minutes or until toothpick inserted into middle comes out clean.
- Remove muffins and transfer to wire rack to finish cooling. Top with additional chocolate chips if desired. Enjoy!