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double chocolate zucchini muffins in a muffin tin

Double Chocolate Zucchini Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 12 1x


  • 1 cup oat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup coconut oil (melted then cooled – make sure it’s not hot!)
  • 1/3 cup maple syrup
  • 4 egg whites
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • 3/4 cup chocolate chips


  1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners or grease with cooking spray.
  2. In a bowl combine the oat flour, cocoa, salt, baking soda, and baking powder. Set aside.
  3. In another bowl, whisk together the coconut oil, maple syrup, eggs and vanilla.
  4. Slowly incorporate the dry ingredients into the wet ingredients.
  5. Using a few paper towels or a cloth wring out excess moisture from the zucchini. Fold in the zucchini and chocolate chips (save some to add on top) until just combined.
  6. Fill each muffin tin and sprinkle a few chocolate chips on top.
  7. Bake for 18-20 minutes. Let cool for at least 5 minutes before removing from the pan. Store in an airtight container.

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