These are delicious muffins and you’d hardly know they contain vegetables, and in a small consumer taste test nobody knew! I really like the combination of shredded zucchini and mashed avocado as the base for the batter. I also like that it’s a low sugar treat and a solid breakfast idea. My muffins are dairy and free of gluten, as I substituted gluten-free flour for regular all-purpose. You don’t actually taste the zucchini in baked goods, but it provides moisture, texture and a boost of nutrients. The zucchini can be shredded using a box grater, a food processor grating disc or finely chop by hand. Yum!
Preheat your oven to 350 degrees F. Fill a 12-cup standard size muffin tin with paper liners. Spread the grated zucchini out on a kitchen towel or paper towels. Squeeze out as much water as possible. Set aside.
Place the avocado in the bowl of a standing mixer fitted with the paddle attachment or in a large mixing bowl. Beat until the avocado is very smooth and no chunks remain. Add the coconut or olive oil, egg, coconut sugar, milk, and vanilla extract, beating until well combined.
In a separate bowl, stir together the flour, cocoa powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, folding by hand with a wooden spoon or spatula until completely blended. The batter will be very thick. Fold in the zucchini and chocolate chips.
Scoop the batter into the prepared muffin cups, evenly filling each cup. Sprinkle the tops of each muffin with more chocolate chips. Bake for 20 to 25 minutes or until the tops are set and a toothpick inserted in the center of the muffin comes out clean with just a few moist crumbs clinging to it. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Store the muffins in an airtight container, at room temperature.