Chocolate Zucchini Muffins
These Chocolate Zucchini Muffins are made with whole wheat flour, double the chocolate, and loads of zucchini to create a decadent-tasting muffin that is healthy enough for breakfast.
Servings: 12
Equipment
Ingredients
- 1 cup shredded zucchini ~1 large or 2 medium zucchini
- 1½ cups white whole wheat flour or whole wheat, all-purpose, or 1:1 gluten-free
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup honey or maple syrup
- 2 tablespoons canola oil or melted and cooled coconut oil
- ½ cup unsweetened applesauce
- ¼ cup milk any variety
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips + more for topping if desired
Instructions
- Preheat the oven to 350℉ (175℃). Prepare a muffin pan by lining it with paper or silicone liners or greasing the muffin cups really well with butter or nonstick spray.
- Wash and dry the zucchini. Cut off the stem of the zucchini and use a box grater or food processor fitted with a grating blade, shred the zucchini. Remove excess moisture from the shredded zucchini by placing it into a piece of cheesecloth or a clean kitchen towel and squeezing it firmly over the sink. Alternatively, place the shredded zucchini into a fine-mesh colander and use your hands to really press down hard on the zucchini to remove the excess liquid. Measure out 1 cup shredded zucchini and set aside.
- Using a fine-mesh strainer, sift the 1½ cups white whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, and ½ cup unsweetened cocoa powder over a large mixing bowl. Alternatively, whisk the ingredients together, just be sure to remove any lumps.
- In a separate smaller mixing bowl, whisk together the ½ cup honey, 2 tablespoons canola oil , ½ cup unsweetened applesauce, ¼ cup milk, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined, careful to not overmix, as this can result in tough muffins.
- Fold the shredded, drained zucchini and ½ cup chocolate chips into the batter.
- Scoop out ¼ cup of batter into each muffin cup. Sprinkle each muffin with a couple of chocolate chips, if desired.
- Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out dry or until the internal temperature of the muffins reaches 200-205℉.
- Place the baked muffins on a cooling rack and allow them to sit in the muffin tin for 5-10 minutes before removing them from the tin. Allow the muffins to cool fully before enjoying.
Video
Notes
Flour Options: All-purpose flour or 1:1 gluten-free flour can replace whole white wheat flour.
Measuring Flour: Spoon and level flour into your measuring cup. For the most accurate results, weigh the flour. You will need 120 grams of flour per cup. For one batch of this recipe, that's 180 grams of flour.
Dairy-Free: Be sure you use dairy-free chocolate chips and use your favorite non-dairy milk in place of milk for this recipe.
Egg-Free: Use a flax egg by mixing 1 tablespoon ground flaxseed with 2 tablespoons water, then letting it sit for 5 minutes. Use in place of the egg.
Canola Oil Substitutes: Melted and cooled unsalted butter or coconut oil can be used in place of canola oil.
Storage: Store zucchini muffins in an airtight container at room temperature for 24 hours, in the refrigerator for up to 5 days, or frozen for up to 3 months.
Nutrition
Calories: 153kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 155mg | Potassium: 160mg | Fiber: 3g | Sugar: 18g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
