Raise your hand if it makes your heart happy to have a freezer full of homemade goodies. It makes breakfasts & snacks such a breeze in our house, & nothing makes me happier than to have a healthy baked good for both the kids & myself right at my fingertips. With that being said, I never, & I repeat NEVER, create my own recipes. I’m too much of a rule follower, & I like to follow the expert. Plus, it makes me sad when I spill flour or milk out of the mixing bowl because I hate wasting even a little bit of an ingredient, & I think I’d have to experiment a whole bunch before discovering a muffin worth eating. Over time, I may make alterations to a recipe to make it more my own, but it’s usually because I’m out of an ingredient & not because I’m feeling risky!

Before I get to today’s recipe, I have a couple of bones to pick about the fall (which otherwise is my FAVORITE season). The first is why do we not have it? I’m so serious. I get that we can’t have everything we want, but why do Texans miss out on an entire season? I see how magical fall is on Gilmore Girls, & it makes me sad that we don’t even get the opportunity here. I think it’s obvious we all want the fall because we continue buying the light sweaters & cute booties. But you know what’s not magical? Wearing all the layers because it’s lower than 80 degrees when you’re getting dressed only to sweat into a puddle at noon because it’s now 95 degrees outside. We have taken family pictures the last week of October the last two years, & both years it has been in the nineties. My birthday is during the “fall,” & every year I dream of wearing cute layers & drinking a hot pumpkin chai, but you know what I need on my birthday every year? A miracle & an iced tea. This frustrates me more than it should. Please, Jesus, teach Texas how to do fall.

This is fall according the Acadia National Park in Maine. You can wear a scarf without looking like a fool. Get it together, Texas.

Also, why can’t we have Thanksgiving in October like our neighbors, the Canadians? This would give us such a nice gap between Thanksgiving & Christmas. And then, for my fellow Christmas enthusiasts, we could start decorating early for Christmas without feeling like we’re stomping on the feelings of our darling Thanksgiving. Whoever decided we should have the two biggest meal holidays sandwiched so closely together was not cooking for them—that’s all I have to say about that.

Alright, back to cooking! These chocolate muffins are perfect for your little’s lunch (or your own, hello). And guess what— they are chock full of zucchini! You’d never know it. I bake them in reusable silicone muffin molds, freeze them, & then pop them in their lunch boxes.

Danielle Walker created these beautiful treats, & you can find her recipe right here.

I always make a double batch (two dozen) so we can leave some out to eat soon & freeze a bunch for later. She says prep time is 15 minutes, but it always takes me longer. Especially when I have little helpers. For a double batch recipe, here you go!


1 ½ C shredded zucchini (I use a cheese grater, but you could also use a food processor)

8 large eggs (that’s a lot of eggs, y’all)

¾ real deal maple syrup (don’t you dare pull out that pancake crap)

1 C unsweetened applesauce

2/3 C coconut flour

1/3 C cacao powder

6 T arrowroot powder

¼ C + 2T arrowroot powder

3 tsp baking soda

1 ½ tsp cinnamon

1 tsp nutmeg

½ tsp salt

1 C semi sweet chocolate chips (Sometimes we use dark chocolate to keep my kids from eating the bag while we bake…..but I still do, so we need to work on that.)


  1. Heat up your oven to 350 degrees, & line your muffin tin with silicone liners. If you don’t have liners, grease your tin with butter or coconut oil.


  1. You never know how much water is in a zucchini until you want to add one to a muffin. Get as much water out as you can by laying the zucchini on paper towels to drain, & then put the zucchini on new paper towels & squeeze out more water.


  1. Mix your eggs, syrup, & applesauce in your mixer (or mix by hand).


  1. Add in all of your dry ingredients to your mixer.


  1. Fold in your zucchini (break it up before putting it in your mixing bowl so it’s not one big piece). Fold in half of your chocolate chips.


  1. Fill your muffin cups 2/3 of the way full. Sprinkle the rest of your chocolate chips on top. Bake for 22-25 minutes or until center shows to be set with a toothpick.


  1. Try your hardest to let these cool before “sampling.”


  1. Let muffins cool completely before placing in a freezer proof Ziploc to go in the freezer.


1 Comment

  1. Kathy King on September 23, 2018 at 2:29 pm

    There was a time when I thought THIRTY was old, how silly🤗 I look back & my thirties were great! I will be seventy next year, now that is scary😩 Love reading your blog, you are such a great writer!

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