Rich and chocolatey, these Zucchini Muffins are a cinch to make and loaded with fiber for a filling breakfast or snack!
Course: Breakfast, brunch, Snack
Keyword: chocolate zucchini muffins
2 1/4cupswhole wheat flourI use Bob's Red Mill Whole Wheat All-Purpose Flour
1/4cupunsweetened cocoa powder
1cupold fashioned oats
3large eggsat room temperature
Pre-heat oven to 350 degrees.
Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
Whisk the flour, sugar, cocoa powder, baking soda, oats and salt in a large bowl to combine thoroughly. Add the zucchini stirring to coat with the flour mixture.
In a small bowl, whisk together the oil, eggs, vanilla and espresso powder. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix. Fold in the chocolate chunks.
Fill the muffin tins about 3/4 of the way full with the batter mixture and bake in a 350 degree oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the muffins on a wire rack for 10 minutes.
Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.