Healthy Double Chocolate Zucchini Muffins
A healthy take on an indulgent classic. Simple swaps keep the deliciousness while getting rid of overly processed ingredients.
Equipment
- Muffin tins and silicon liners
Ingredients
- 1.5 cups 100% whole wheat flour
- ⅓ cup unsweetened cacao powder or unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil melted and cooled
- ⅓ cup honey
- 1 tsp vanilla
- 1 egg
- ⅓ cup milk 2% or nondairy
- 2 cups zucchini shredded; do not drain!
- ½ cup dark chocolate chips
Instructions
- 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 tin 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.
