Chocolate Zucchini Muffins
Delightfully chocolaty, these muffins incorporate zucchini for a nutritious twist, making them a fantastic option for breakfast or an afternoon snack!
Equipment
- muffin tin
- box grater or food processor
- Mixing bowls
Ingredients
- 1 cup shredded zucchini (about 1 large or 2 medium)
- 1 ½ cups whole white wheat flour (or all-purpose flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup honey (or maple syrup)
- 2 tablespoons canola oil (or melted & cooled coconut oil)
- ½ cup unsweetened applesauce
- ¼ cup milk (any kind you prefer)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (plus extra for topping, if desired)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it well.
- Rinse and dry the zucchini, then slice off the ends and shred it finely using a box grater or food processor. Squeeze the shredded zucchini in a towel to remove excess moisture; measure out 1 cup and set aside.
- In a large bowl, combine the whole wheat flour, baking soda, baking powder, salt, and cocoa powder, sifting or whisking to remove clumps.
- In another bowl, whisk together the honey, canola oil, applesauce, milk, egg, and vanilla until all ingredients are well incorporated.
- Gently combine the wet mixture into the dry ingredients, stirring until just mixed to avoid tough muffins.
- Carefully fold in the shredded zucchini and chocolate chips until they are evenly distributed in the batter.
- Divide the batter into the muffin cups, filling each about ¼ full. Top with additional chocolate chips if desired.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely before serving.