"Double chocolate muffins are rich and decadent in taste....and they get a nutritional boost plus plenty of moisture from shredded zucchini. Win-win-win!"
- Debra Klein
Use the side of a box grater or a food processor to grate the zucchini.
Add banana, pitted dates, maple syrup, egg, cacao powder, instant coffee and sea salt to food processor bowl. Blend until everything is well mixed.
To the bowl with the shredded zucchini, add the chocolate muffin batter and chocolate chips. Stir well.
Scoop into lined muffin tins and sprinkle with additional chocolate chips.
Bake in preheated 375 degree oven for 20 minutes. .
Transfer to wire rack to cool.
Store muffins in an airtight container at room temperature for 3 days, in the fridge for a week or freeze for 3 months.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.