Simple ingredients transformed into beautifully rich, healthy double chocolate zucchini muffins that are perfect for little hands!
Have you tried our Skinny Banana Chocolate Chip Muffins? If not, there are amazing. The same general base to that recipe is what we used to make these Healthy Double Chocolate Zucchini Muffins.
They are super delicious and the perfect way to sneak zucchini into your child without the appearance of it being a vegetable!
Double Chocolate Zucchini Muffins
If you are picking up zucchini in your farm share box each week, you certainly aren’t alone. We have been loading up on it for the last several weeks, too. Even more, we planted several zucchini plants this year in our garden in hopes that we can benefit from the abundance of uses of shredded zucchini all season long:
Having too much zucchini is such a blessing – especially when you can freeze it to use it all year long.
In these muffins, we shred the zucchini and combine it with simple ingredients to make the most delicious double chocolate zucchini muffins. Yum! Even better, if you shred the zucchini fast enough (without the kids noticing) they will not even realize there is a green vegetable within.
(You can use Squash instead too — it’s so much similar. Take your green squash and use the food processor to shred, then squeeze out all the excess moisture. It’s always great to freeze extra, then you can whip up more anytime!)
Most muffin recipes you find are loaded with processed sugar, and butter… or vegetable oil, but these are very similar to our Skinny Banana Muffins. Not to mention they rise really really high… at least ours did!
Instead of using a large muffin pan we opted for the mini pan – perfect for little hands!
Healthy Chocolate Zucchini Muffins
- 1/3 C cacao powder or, cocoa powder
- 1 tsp baking soda
- 1 C whole wheat flour
- 1/2 C all purpose unbleached flour
- 2 Tbsp coconut oil
- 1/3 C. raw honey or maple syrup
- 1 tsp vanilla
- 2 eggs
- 1/4 C unsweetened applesauce
- 1/2 C milk
- 1 C zucchini shredded
- 1/3 C chocolate chips save some for the tops!
- Preheat the oven to 350.
- Spray or line your mini muffin pan.
- In your KitchenAid, combine the applesauce, milk, eggs, vanilla, honey, and coconut oil and mix on medium (speed 2) just until blended.
- Mix in flours, cocoa powder, baking soda, and cinnamon.
- Fold in the chocolate chips, and zucchini (make sure the zucchini is squeezed out well so it's not too moist).
- Evenly divide that batter in your muffin cups - you may get as many as 30 muffins (so 2 1/2 batches depending on the size of your muffin pan!)
- Make 15-18 minutes -- test for doneness by putting a toothpick down the middle of a single muffin.
- Let cool for 5-10 minutes, then remove from pan and continue to cool on a wire rack.
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