Double Chocolate Zucchini-Carrot Muffins

Truth moment, I have never made Zucchini muffins before…I know crazy right 😉

I have tried the loaves that others have made, while slightly curling my nose. I figure I have to be open to trying something new, for all the times I have made things that others have dutifully sampled, and I was surprised that it was actually good 😉

A few weeks ago I was given a zucchini. And I was given a tried and true recipe to use to make double chocolate muffins.

As I read the recipe I saw the amount of sugar that was in it, and I cringed a little. (I apologize now to my friend who so graciously gave me the original recipe, just in case she reads this 🙂 xo). Then I went about looking for another recipe…turns out most of them have a fair bit of sugar in them. And then there were the grain free or gluten free options, but I needed to use what I had on hand. So I did what I often do and combined all the best of several recipes and came up with the following recipe…full o’ goodness, and sweetness that will satisfy.

Now,  when you see some of the “extra” stuff that I added,  before you go about curling your nose the way that I did when I first tried zucchini muffins, take a leap of faith and give them a try. They passed the test when I gave them to my hubby, and he does not like his sweets to be healthy’fied, though he has gotten used to it, and graciously tolerates it…most of the time… 🙂

Confession…I have had these for breakfast several times, they are awesome for something to grab and go!


Double Chocolate Zucchini-Carrot Muffinsdouble chocolate zucchini carrot muffins

Yield: 12 standard muffins.

Tip: Make and freeze for later.

½ Cup Whole Brown Sugar or Demerara Brown Sugar
½ Cup Honey
4 Tbsps Coconut Oil
1 tsp Sea Salt
2 Whole Eggs
2 Cups Grated Zucchini
1 Cup Grated Carrot
¼ Cup Chopped Pecans or Walnuts (Optional)
1 ½ Cups Flour (White or Whole Wheat)
½ Cup Cocoa Powder
¼ Cup Ground Flax Seed (Optional)
3 Tbsps Hemp Pro Fiber Powder (Optional)
2 Tsps Baking Powder
½ Cup Chocolate Chips

1. Preheat oven to 375°F. Line 12 cups of a standard muffin tin with papers, or grease each cup.
2. Whisk together the sugar, oil, salt, and eggs.
3. Add the zucchini, carrots and nuts.
4. In a separate bowl whisk together the remaining ingredients, then add to the zucchini mixture. Gently mix and add chocolate chips. Stir until just combined.
5. Divide batter evenly among prepared muffin cups. Bake muffins until a toothpick, or cake tester, inserted comes out clean and they feel firm if gently pressed, about 18 to 25 minutes.
6. Remove the muffins from the oven, and allow to cool about 10 minutes; transfer to a rack, and cool completely.

Enjoy! 🙂