Chocolate Chocolate Chip Oatmeal Zucchini Muffins

Oven Pre-Heat Temp: 

• 350 F

Dry Ingredients:

• 1 1/2 cups gluten free flour
• 3/4 cups gluten free quick or rolled oats
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 1/2 cup canola oil
• 1/2 cup dairy free milk (coconut works great)
• 3 large eggs
• 1 tsp vanilla
• 1/2 cup dark brown sugar (lightly packed)
• 2 cups grated zucchini (drain excess liquid)

Optional Ingredients:

• 1 cup chocolate chips (semi-sweet, dark, or chips of your choice)

Instructions:

1. In a medium bowl, combine dry ingredients and mix until blended. Set aside.
2. In a large bowl, combine wet ingredients, and use immersion blender to combine until smooth and no large chunks of zucchini remain
3. Add dry mix into wet mix and stir until combined. Mix should be fairly thick and gooey.
4. Add water or flour/oats as needed to adjust consistency
5. Fold in chocolate chips and any other additions you may decide upon.
6. Spoon into either liners in a muffin tin, or a sprayed non-stick muffin tray. Each liner/tin should be approximately 3/4 full.
7. Bake at 350 F for approximately 20 minutes or until an inserted toothpick comes out mostly clean
8. Remove trays from oven and allow to cool for 5-10 minutes before transferring to a cooling rack

Notes:

You can substitute or mix and match a variety of different chocolate chips to keep things different or to suit your tastes. Semi sweet or dark chocolate tend to work really well, but Reese Peanut Butter chips or other options add a slightly different flavor profile.

Do note that these are fairly sweet. They make a nice snack/dessert, but are a little sweeter than some may prefer for a breakfast muffin. That said, they are about on par with what you get from the grocery store if that’s your benchmark for breakfast sweetness.