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Carrot Zucchini Chocolate Muffins
Decadent chocolate muffins that are made with whole wheat flour, flaxseed, and chock full of carrots and zucchini!
Author: Jackie
  • 2 cups whole wheat flour
  • ½ cup flax seed meal
  • cup sugar
  • cup cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¼ cup melted coconut oil (cooled) or vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 and ½ cups buttermilk or plain yogurt
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1 cup chocolate chips
  1. Preheat oven to 350 degrees and line 2 muffin tins with cupcake liners or spray with nonstick cooking spray.
  2. In a large bowl, combine dry ingredients, set aside.
  3. Whisk together oil, eggs, and buttermilk.
  4. Create a well in the dry ingredients and pour wet ingredients in the center and stir until combined.
  5. Stir in shredded carrots, zucchini, and ¾ cup of chocolate chips.
  6. Pour into muffin cups ⅔ of the way full.
  7. Top with a few remaining chocolate chips.
  8. Bake 22-25 minutes or until toothpick inserted into middle comes out clean.
  9. Allow to cool for 10 minutes before removing from pan.
  10. Enjoy immediately or store (or freeze) in an airtight container.
  11. Makes 2 dozen muffins.