A double dose of chocolate is added to these zucchini-packed muffins. A delicious bake for breakfast, snacking, or dessert they are a perfect muffin to embrace zucchini season!
Preheat your oven to 350°F and line a muffin tin with paper liners.
In a medium bowl, add 1 cup old fashioned oats, 1 cup flour, ½ cup cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt. Mix until the ingredients are thoroughly incorporated.
In a separate, large bowl add ⅓ cup melted coconut oil, ½ cup sugar, ¼ cup brown sugar, 1 teaspoon of vanilla extract, and 2 large room temperature eggs. Whisk all ingredients until fully incorporated and begin to look a bit foamy, about 1-2 minutes.
Add 2 cups of freshly grated zucchini to the sugar and eggs mixture. Stir to combine.
Add the medium bowl of dry ingredients to the zucchini mixture. Stir until nearly combined and then add ½ cup dark chocolate chips. Stir until just combined and no streaks of flour are apparent.
Evenly divide the batter into the lined muffin tin. Bake for 23-27 minutes until the are just firm and a toothpick inserted into the center of the muffin comes out nearly clean.
Let the muffins cool in the tin for 5 minutes and then remove from the tray and cool on a cooling rack until room temperature.
Enjoy slightly warm or at room temperature. Leftovers can stored in an airtight container at room temperature for 3 days.