Go Back

Double Chocolate Olive Oil Zucchini Muffins

Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Servings: 12


  • 1 3/4 cup Oat Flour, or All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 2 tbsp. Flaxseed Meal, substitute with one small egg (whisked)
  • 1/8 tsp. Kosher Salt
  • 3 tbsp. Olive Oil
  • 1/3 cup Maple Syrup, or Honey
  • 1 1/4 cup Zucchini, grated
  • 1/3 cup Applesauce
  • 1 cup Almondmilk
  • 1/2 cup Dark or Semisweet Chocolate Chips, preferably mini
  • 1-2 tsp. Vanilla Extract


  • Preheat oven to 425F.
  • In a medium-sized bowl, whisk together the flaxseed meal with two tablespoons of warm water. Set aside for 5 minutes.
  • In the meantime, mix together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
  • Add the maple syrup, shredded zucchini, applesauce, almondmilk, olive oil, and vanilla extract into the flaxseed bowl. Mix well.
  • Pour the wet zucchini mixture over the flour mixture, add in the chocolate chips, then fold to incorporate all ingredients together.
  • Evenly pour the batter into 10-12 lined cupcake or muffin pan. Bake for 5 minutes.
  • Keep the muffins in the oven! Reduce the oven temperature to 350F, then bake for an additional 12-13 minutes, or until a toothpick comes clean from the center.
  • Allow the muffins to cool for at leat 5 minutes, then enjoy!