Healthy Double Chocolate Zucchini Muffins

Double. Chocolate. Need I say more? I absolutely love chocolate, so finding something healthy to satisfy my chocolate cravings is always near the top of my list. These healthy double chocolate zucchini muffins do just the trick.

Chocolate and zucchini have always been one of my favorite dessert combinations, but most recipes I’ve run across include a lot of added sugar and oil. And, honestly, it’s just not needed with the magic ingredient that is zucchini.

Zucchini has a mild flavor that is sweet yet bitter. Cooking or baking the zucchini pulls out the sweetness, which let me reduce the amount of sugar significantly. Trust me—I love sweet things, but the overly sweet taste of 1-2 cups of added sugar to a muffin recipe is a bit much. And really, doesn’t that get dangerously into cupcake territory?

Zucchini is also full of water. A lot of recipes say to drain zucchini after shredding, which in turn requires the need for more oil. By not draining the zucchini in this recipe, I was able to cut back on the oil even more while still getting a super moist muffin.

So, in addition to using zucchini as the superstar ingredient, what else makes this recipe healthier than the standard versions? Glad you asked.

• Honey: This natural sweetener is used in place of white and/or brown sugar. If you don’t have honey, pure maple syrup can easily be used in its place.
• Coconut oil: No overly processed vegetable oil here. Coconut oil adds all the fat we need to get an extra moist muffin.
• 100% whole wheat flour: Most recipes call for all-purpose white flour. While there is debate about wheat flour in the clean eating community, as long as it is 100% whole wheat flour, I incorporate it as part of my clean eating plan. Why? Well, any flour—wheat flour, coconut flour, almond flour, oat flour—is technically processed. For 100% whole wheat flour, the entire wheat berry is ground, keeping all the natural fiber, protein, and nutrients that are typically lost during the process of creating all-purpose white flour. If 100% whole wheat flour doesn’t fit into your definition of clean eating or you have a gluten intolerance or allergy, use oat flour in its place.
• Unsweetened cacao or cocoa powder: Pick your favorite as either one will add a huge chocolate boost to every bite.
• Dark chocolate chips: By swapping out the milk or semi-sweet chocolate chips for dark chocolate chips, I was able to add antioxidants and reduce even more sugar. Plus, who doesn’t love dark chocolate?

Whether you are enjoying these muffins for breakfast, dessert, or a mid-afternoon snack, feel good knowing you are eating something clean. Healthy + chocolate is always a win in my book!

Healthy Double Chocolate Zucchini Muffins

Course: Breakfast, Dessert, Snack

Servings

12

muffins

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

A healthy take on an indulgent classic. Simple swaps keep the deliciousness while getting rid of overly processed ingredients.

Ingredients

• 1 1/2 cups 100% whole wheat flour

• 1/3 cup unsweetened cacao powder or unsweetened cocoa powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1/4 cup coconut oil melted and cooled

• 1/3 cup honey

• 1 tsp vanilla

• 1 egg

• 1/3 cup milk 2% or nondairy

• 2 cups zucchini shredded

• 1/2 cup dark chocolate chips

Directions

• Preheat oven to 350°F. Prepare 12 regular-sized muffin tins with silicon liners, paper liners, or by brushing tins with coconut oil.
• In a medium bowl, combine 100% whole wheat flour, cacao powder, baking soda, and salt. Whisk together and set aside.
• In a large bowl, combine coconut oil, honey, vanilla, egg, and milk. Whisk to combine. Then, add zucchini and stir until well incorporated.
• Add dry ingredients to the zucchini mixture and stir just until combined. (Do not overmix or you may end up with tough muffins.)
• Gently stir in chocolate chips.
• Evenly divide batter into the 12 prepared muffin tins.
• Bake muffins at 350°F for 21-23 minutes or until an inserted toothpick comes out clean.
• Let muffins sit in the pan for 1-2 minutes, then transfer to a wire rack to cool. Enjoy!

Notes

• These muffins freeze extremely well, which lets you enjoy chocolatey goodness whenever you want. To freeze, let cool completely, then transfer to a freezer-proof container. To thaw, take out of the freezer a couple hours before you’d like to enjoy a muffin. Or, if your craving strikes quickly, throw the frozen muffin in the microwave for 45 seconds and let it sit for a minute before diving in.