How to Make Chocolate Zucchini Muffins
These muffins have quickly become a favorite breakfast treat in our household. Let's be honest, they've actually become a favorite treat for any time of the day.
I loved them so much that I've been sharing them with others, and I've had so many people requesting the recipe that I decided the most logical thing to do was to put it online where it would be available to anyone who wants to find it.
If you are a fan of rich, dark chocolate and love to eat super-moist muffins, this is the treat for you.
These muffins are so delicious that you will forget that they have vegetables cooked into them, and unlike most zucchini breads and muffins, this recipe is fairly low in sugar.
The Simple Solution for Late Summer Zucchini Overwhelm
I don't know about you, but it seems like about half way through the summer my garden inevitably ends up producing a lot more zucchini than I know what to do with.
In the past, I found this abundance of zucchini to be a bit overwhelming. I was practically begging people to take it off of my hands.
Lately, rather than feeling overwhelmed, I've been excited for more zucchini to ripen so than I can make another batch of these delicious muffins. I can't get enough, especially with all of the people who want to share them with me!
Eat Some Now and Freeze the Rest for Later
If you have a lot of zucchini hanging around, don't be afraid of making several batches of these muffins at once (I actually made a triple batch this afternoon).
Don't worry about not being able to eat all of your muffins right now. Set aside the amount that you think you want to eat within the next few days, and throw the rest in freezer bags so that you can eat them later.
You might feel like you have more zucchini (and muffins for that matter) than you can handle right now, but in a few months when your garden is covered in frost and your zucchini plants have all wilted away, you will be glad that you can pull out a bag of your delicious muffins from the freezer.
If you know that you have an early morning ahead of you, you can pull out a bag of muffins in the evening, and they will be thawed and all ready to eat when you wake up.
These muffins are the perfect convenience food for those mornings when you don't have much time to make breakfast.
Chocolate Zucchini Muffins Recipe
|Prep time||Cook time||Ready in||Yields|
about two dozen
- 2 1/2 cups whole wheat flour (or white if that's all you have)
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons coconut oil
- About 1/2 cup honey (I usually use just a little less)
- 2 teaspoons vanilla
- 3 eggs
- 2 cups grated zucchini (about one medium zucchini)
- 1/2 cup unsweetened apple sauce
- 1 cup unsweetened almond milk (I try to use a brand that doesn't have carrageenan in it)
- 11.5-ounce bag dark chocolate chips (you can use more or less depending on how much chocolate you want)
- Preheat oven to 350 degrees and line muffin pan with cupcake liners.
- Squeeze extra water out of shredded zucchini. You can do this using a paper towel or just with your bare hands, depending on what's convenient. (Obviously bare hands is a little messier.) Don't skip this step! Having extra water in the zucchini will affect the texture of your muffins.
- Mix together all the dry ingredients, except for chocolate chips.
- Mix all of your wet ingredients.
- Slowly add in dry ingredients and mix until just combined. Try to avoid over mixing as this can also affect the texture of the muffins.
- Add chocolate chips and mix just enough to spread them throughout the batter.
- Bake for 22 minutes or until a toothpick comes out clean.
- Move to wire rack for cooling.
- Eat delicious muffins!