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
- 1 ½ cups whole white wheat flour or all-purpose flour
- 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 using 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 1 ½ cups whole white 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 chipsinto 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 toothpick inserted in middle comes out dry.
- 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
Storage: Store zucchini muffins in an airtight container at room temperature for 24 hours or in the refrigerator for up to 5 days. The muffins can be frozen for up to 3 months as well.
Gluten-Free: Use an all-purpose gluten-free 1 to 1 baking 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: A flax egg substitute can be made to keep these muffins egg-free with great success. Simply mix 1 tablespoon of ground flaxseed with 2 tablespoons of water and let sit for 5 minutes before adding to the muffin batter.
Vegan Modifications: Use a flax egg to replace the egg, use maple syrup in place of honey, and use non-dairy chocolate chips and milk.
Canola Oil Substitutes: Melted and cooled butter or coconut oil can be used in place of canola oil.
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
