Double chocolate zucchini muffins
Recipe type: Muffins
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Yield: 10
Decadent chocolate muffins with hidden zucchini.
  • 1 ½ cup buckwheat flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar, erythritol, or date puree
  • 2 eggs or egg replacer
  • 2 teaspoons vanilla extract
  • ¼ cup vegetable oil or unsweetened applesauce
  • ¼ cup unsweetened applesauce
  • 1 ½ cup grated zucchini
  • 2 ounces dark chocolate, chopped
  1. Preheat the oven to 350°F. Line 10 muffin cups with liners and spray the liners with cooking spray. Set aside.
  2. In a large bowl, combine the buckwheat flour, cocoa powder, baking powder, salt, and sweetener and stir until uniform. Add in the eggs or egg replacer, vanilla extract, vegetable oil or applesauce, applesauce, and grated zucchini and stir until completely combined. Fold in 1½ ounces of the chopped dark chocolate.
  3. Using an ice cream scoop (the secret to equal muffins!), distribute the batter evenly among the 10 muffin liners. Sprinkle the remaining ½ ounce of dark chocolate on top.
  4. Bake in the oven at 350°F for about 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
Nutritional information calculated with unsweetened applesauce, erythritol, egg replacer, and sugar free chocolate.
Nutrition Information
Serving size: 1 muffin Calories: 93 Net Carbs: 12 grams
Recipe by Foodie Fiasco at