Three really great things happened this weekend. First, one of my dearest friends, with some help from my loving sister, threw me a wonderful Baby Sprinkle. Second, these Double Chocolate Zucchini Muffins with local honey!Â
Before we get into the moist, yet dense, fudgy and delightful details of these Double Chocolate Zucchini Muffins, can we back up just a minute to talk about this lovely Sprinkle? If like me, you’re new to the term “Sprinkle”, it’s basically a simplified Baby Shower, typically thrown for someone having their second or third baby. Honestly, I was pretty resistant/hesitant to have any sort of shower/sprinkle for baby #2 and only agreed to it under the terms that it be kept very simple. I felt guilty accepting the attention and/or gifts from friends and family when so many were so kind in supporting us just two years ago with Brighton.
But in truth, it was such a lovely morning, and I didn’t realize just how much I needed to feel special for a day and needed to know that Adelaide would come into this world equally loved as much as Brighton. We didn’t play games, we didn’t do a big gift opening session, we just ate a wonderful brunch and sat around visiting for several hours. It was exactly what I wanted, and completely perfect.
Unfortunately several had left by the time I thought to get a few pictures, but I did get some really special ones. Above to the left is Lori, my neighbor, one of my dearest friends, and our lovely host. In the words of Anne Shirley, Lori is a kindred spirit! To the right is my incredible sister, Jana, who never ceases to amaze me with her thoughtfulness, love and support.
Below is another great friend and neighbor, Emily, who made the most gorgeous baby quilt for Adelaide. I mean…seriously, check out the details on those scallops! I can’t even imagine creating something like this, and she does it with so much excellence, truly a gift we will keep forever and hopefully one day Adelaide will have a little girl of her own to pass it down to.
Such a special day, surrounded by so many special ladies who have meant so much to me over the years.
Now, let’s talk about these seriously delicious Double Chocolate Zucchini Muffins! One of my sweet friends brought me a jar of honey as part of her gift for baby Adelaide. Her husband has recently taken on bee-keeping as a hobby and makes the most delightful honey. It was such a treat to see that honey in her hand and know it was all mine!
And while sweets and chocolate only seem to aide my never-ending heartburn, I can’t help but still crave those very things! I had these muffins in the back of my head and that jar of honey was all I needed as the final persuasion to make them. And oh my…these turned out even better than I had hoped. I was pretty sure they were at their peak when I tasted them fresh out of the oven, only to find out that they actually got better as they sat and cooled.
Truly, had I not made them myself, I’d have never known there was zucchini in them, however I’m sure it was a huge contributing factor to their moist, brownie-like texture. And the chocolate factor here, so rich, and so not to be missed. I’m telling you, this pregnant lady had a hard time stopping at two. Yeah…not one, but TWO.
IF you’re still reading, you’re amazing and you definitely deserve to treat yourself to one {or two} of these Double Chocolate Zucchini Muffins, I hope you’ll give them a try and let me know what you think!
Double Chocolate Zucchini Muffins + GF | DF
Ingredients
- 2 cups whole oats ground into fine flour
- ½ cup cocoa powder
- 1/2 tsp baking soda
- ½ tsp sea salt
- 1½ cups finely grated zucchini
- ½ cup honey
- 4 tbsp coconut oil* melted
- 2 eggs**
- 1 1/2 tsp vanilla extract
- ½ cup semi sweet chocolate chips***
- Additional chips for topping approx 2 tbsp
Instructions
- Preheat the oven to 325 degrees and lightly grease or line regular sized muffin pan.
- Add whole oats to food processor or smoothie attachment of Ninja and blend to a fine flour consistency.
- Add oat flour to medium bowl, followed by cocoa powder, baking soda, and sea salt, stir to combine.
- Stir in finely grated zucchini and mix until zucchini is completely coated in the oat flour/cocoa mixture.
- Add the honey, melted (but cooled) coconut oil, eggs, and vanilla extract, then mix until well combined, without over mixing.
- Stir in 1/2 cup chocolate chips, then divide equally into 12 muffins, top with remaining 2 tbsp chocolate chips.
- Bake 18-20 minutes, then allow to cool 10 minutes or so before removing and serving. Enjoy!
Notes
Nutrition
Recipe inspired by Get Inspired Everyday’s Triple Chocolate Zucchini bread.Â
