Healthy Double Chocolate Zucchini Muffins
These Healthy Double Chocolate Zucchini Muffins are the ultimate combination of indulgent and nutritious. Packed with chocolate flavor and hidden veggies, they’re perfect for breakfast or a snack. You won't believe how healthy they are!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 ¼ cup whole wheat pastry flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut oil melted and cooled
- ¾ cup honey or agave nectar or pure maple syrup
- 1 teaspoon vanilla
- 1 egg
- 1 cup shredded zucchini (from about 1 medium zucchini)
- 1 ripe mashed banana or you can use 1/4 cup unsweetened applesauce
- ½ cup unsweetened vanilla almond milk
- ½ cup chocolate chips regular or mini, dairy free if desired
Instructions
- Prep your pan: Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
- Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
- Mix the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- Mix the wet ingredients: In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Bake: Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
Notes
- To keep muffins dairy free: use dairy free chocolate chips.
- To make gluten free: use gluten free all purpose flour or gluten free oat flour.
- Add some flair: I love adding a few extra chocolate chips (2-3) on top of each muffin before baking to make them look pretty, but it's up to you.