Double Chocolate Zucchini Muffins (Gluten-Free)


There is something about chocolate that soothes the soul.  Perhaps it’s all those gorgeous antioxidants flooding your system, or yet more likely, the sweet release of endorphins into your bloodstream as you bite, that makes chocolate that much better.  Whatever the case may be, these double chocolate zucchini muffins will bring deep and imminent satisfaction to the most discerning choco-holic.

These muffins are light and moist, a delectable treat any time of the day.  They make an indulgent breakfast with a fresh cup of steaming, aromatic coffee, or an evening dessert, made over little black dress style, with vanilla bean cream cheese frosting.

They are that good.

These muffins can even stand up to a birthday treat accessorized with dark chocolate shavings, or perhaps, gasp, sprinkles.  They may in fact lead a secret double life as an exotic, sexy dark chocolate cupcake. You would never guess that they are loaded with fresh summer squash, and all things lovely for you.

Oh! And double bonus, they are made with coconut flour, making them packed with fiber and protein, as well as being completely grain/gluten-free.

The dueling personalities of the double chocolate zucchini muffin allows you to decide which quality you would like to enhance, the sensible by day muffin, or the late night sparkly party girl cupcake. Either way, these delectable little cakes are loaded with body and soul goodness, and may even get you into that sexy little black dress.

You can’t go wrong.  Make these today.


Double Chocolate Zucchini Muffins

makes approx. 20 muffins

1 c.  Organic Coconut Flour

2/3 c.  Cocoa

1 1/2 t.  Baking Soda

1/2 t.  Redmond Real Salt, or Sea Salt

1 c.  Coconut oil, melted

1/2 c.  Honey

1/4 c.  Blackstrap Molasses

6 Lg. Eggs (farm fresh is best)

1/2 c.  Clabbered, or Sour Milk*

2 c.  Shredded Zucchini

1 c.  Chocolate Chips (semi-sweet, or dark)

Optional:  Shredded coconut, and raw sugar to sprinkle on tops of muffins.

Preheat oven to 375 degrees.

Prepare muffin tins, either by using baking cups or greasing well with coconut oil.

Sift together coconut flour, cocoa, baking soda, and salt in a medium sized mixing bowl, and set aside.

In a stand mixer set to medium low, combine coconut oil, honey, and molasses.  Mix well for 1 min.

Add eggs, one at a time, mixing well after the addition of each.

With the mixer running, alternating with the dry ingredients, add approximately 1/4c. of clabbered, or sour milk.  Add about 1/3 of dry mixture, continuing to alternate wet and dry, until both are incorporated, being sure that all are mixed well.

Mix on medium for 1 minute more.  Batter will thicken and resemble cake batter.

Fold in shredded zucchini and chocolate chips.

Gently scoop batter into prepared muffin tins, filling 3/4 full.  Add a light sprinkle of shredded coconut and a little raw sugar, just to fancy things up a bit, or leave plain if topping with frosting for a celebratory treat.

Bake 25-30 minutes.

*a quick note on clabbered milk.  If you are lucky enough to have beautiful raw milk you may use clabbered milk, which is raw milk that has been naturally cultured.

To prepare clabbered milk, pour warm, freshly strained raw milk into a clean mason jar, secure lid over top, and allow to culture at room temperature for 12-24 hours until milk begins to set and separate.  

If you do not have fresh raw milk, please do not try this with pasteurized milk, it will not work.  Use the shortcut to clabbered/soured milk by adding 1/2 teaspoon apple cider vinegar to 1 cup of milk, let stand 5-10 minutes until the acid in the vinegar separates, or curdles the milk.  Use in the recipe as clabbered milk.