Chocolate and zucchini in muffins? Together they create a perfectly moist and delicious treat that is just as satisfying as it is nutritious. From chocolate chips to fresh zucchini, these muffins will turn any baking hater into an enthusiastic baker in no time. Not only will your taste buds be delighted, but you’ll also have the satisfaction of knowing that you are indulging in some healthy ingredients! Get ready for an easy-to-follow recipe for Chocolate Zucchini Muffins that make for tasty snacks or breakfast treats – The perfect way to start your day off right!
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Is It Healthy to Bake with Zucchini?
Zucchini is a great source of manganese and is high in vitamins A, C, fiber, and potassium – all for a low-calorie count! It can also be easily added to baked goods to provide extra nutrition for picky eaters.
How to Know When Your Zucchini Has Gone Bad?
To the touch, bad zucchini will feel rubbery or slimy. It may also have an unpleasant odor and dark or fuzzy moldy spots. Bad zucchini may have an off-white to brownish interior with stringy, mushy flesh and large, hard seeds.
How to Make the Best Chocolate Zucchini Muffins?
Tips to Bake Chocolate Zucchini Muffins the Right Way
- For the perfect amount of sweetness, use an extra-ripe banana. The more brown spots there are, the better!
- Squeeze out any excess moisture from your zucchini. This will ensure that they bake evenly and don’t become too moist.
- Make sure not to overmix the batter. Combine the flour and wet ingredients until just combined. Overmixing the batter will result in dense, almost rubbery muffins, which we don’t want.
Can You Freeze Homemade Chocolate Zucchini Muffins?
These healthy chocolate zucchini muffins are freezer-friendly! Wrap muffins in freezer-safe bags or place them in a large freezer bag. When you’re ready to eat them, reheat them in the microwave for 30-45 seconds or simply thaw them at room temperature.
More Dessert Recipes
Chocolate Zucchini Muffins
Ingredients
- Non-Stick Cooking Spray
- 1½ cup white whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ⅓ cup pure maple syrup
- ⅓ cup unsweetened vanilla almond milk
- ¼ cup coconut oil melted and cooled
- 1 tsp vanilla extract
- 2 cup zucchini shredded
- ¾ cup dark chocolate chips divided
Instructions
- Preheat your oven to 350 °F.
- Greasea 12 cups standard-sized muffin tin with cooking spray.
- In alarge bowl, add the flour, cocoa powder, baking soda, baking powder and saltand mix well.
- In another bowl, add the egg, maple syrup,almond milk, coconut oil and vanilla extract and beat until well combined.
- Add the flour mixture and mix until just combined.
- Gently, fold in the zucchini and ½ cup of chocolate chips.
- Place the mixture into prepared muffin cups evenly and sprinkle each with remainingchocolate chips.
- Bake for about 20-24 minutes or until a toothpick inserted in the centercomes out clean.
- Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
- Then invert the muffins onto a wire rack tocool completely before serving.
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