Ingredients
Scale
- 1 stick butter, softened
- 1/2 cup sugar
- 1/4 cup greek yogurt
- 1 egg
- 1 tsp vanilla
- 2 cups zucchini, shredded and drained
- 1 1/4 cups gluten free flour blend
- 1/4 cup cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large dark chocolate bar, cut into chunks
- 1 cup chocolate chips
- 1 Tbsp coconut oil
Instructions
- Preheat oven to 350 degrees
- Cream the butter and sugar together until fluffy
- Stir in the yogurt, vanilla, and egg, then add the shredded zucchini
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl, then stir into the zucchini mixture
- Stir in the chocolate chunks
- Fill greased muffin tins about 3/4 full and bake for 20 minutes
- Allow to cool for 10 minutes before removing from the pans
- Microwave chocolate chips and coconut oil in a small bowl until they melt when stirred
- Spoon chocolate into a small plastic sandwich bag, snip a tiny corner off, and drizzle over the muffcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
