gluten free chocolate
perfectly fudgy and moist, these chocolate zucchini muffins get some extra chocolate goodness with the addition of chocolate chips!
Mix together the dry ingredients, then add the zucchini and wet ingredients. Mix just to form a batter.
portion the batter equally into a lined muffin tin. Bake until puffed in the middle and a toothpick inserted comes out clean or with moist crumbs.
Let cool for 5-10 minutes, then carefully transfer the muffins to a cooling rack. Serve hot, warm, or at room temperature. I find there's the most chocolate flavor at room temperature.
If you want to freeze these, allow them to cool completely before placing them in a sealed container for the freezer.
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