These Double Chocolate Zucchini Muffins are made with healthy ingredients, no refined sugar and are dairy free. Super moist and delicious with chocolate fudgey goodness.
Preheat oven to 350F. Place 12 muffin liners into muffin pan and spray with cooking spray.
Combine flour, sugar, baking soda, cocoa powder, cinnamon and salt in a bowl. Use a sifter if you have one.
Mix egg, coconut oil, almond milk and vanilla extract into a bowl. Stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips.
Use an ice cream scoop to portion out 12 muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
Be mindful of almond flour to coconut flour ratios if you are planning on swapping. I do not recommend swapping out almond flour for coconut flour as coconut flour is a moisture sucker and will make these dry.