These healthy chocolate zucchini muffins are moist, dense (in a good way), subtly sweet and decadent. Serve warm with a piping cup of tea!
I have become a little obsessed with baking with zucchini. It’s such a simple vegetable that does so much for baked goods. I can’t help myself. I don’t want to waste the opportunity of using lonely zucchinis going off in our fridge, so I just keep finding ways to use them in baking. Cookies, muffins, brownies, you name it, i’ve tried it.
After making the nurses at NICU my salted dark choc-chip cookies (which went down a treat), I decided to make them some muffins this time around. Chocolate zucchini muffins of course.
After experimenting with a few options with or without coconut oil and with or without eggs, I think I have found the winning combination. These muffins are so moist, dense (in a good way), subtly sweet and decadent. I feel full after eating just 1 which is almost never the case with me.
They’re healthy enough you could have them for breakfast but I like them in the afternoon with a cup of hot tea. Whatever your preference I know you’re going to love these healthy chocolate zucchini muffins!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Muffin tray (12 pax)
- Muffin liners (12 pax)
- Medium mixing bowl
- Stand mixer or large mixing bowl
- Hand mixer (if required)
Ingredients (makes 12):
- Coconut oil cooking spray
- 1 + 1/4 cups wholewheat flour (use gluten free if you’re intolerant)
- 1/3 cup raw cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 medium eggs
- 1 zucchini, shredded + squeezed to remove excess liquid
- 1 banana, mashed well
- 1/2 cup almond milk (or whatever milk you like)
- 1/2 cup sugar free dark chocolate chips or chunks
1. Preheat oven to 175°C. Line a muffin tray with muffin liners, spraying each liner with coconut oil spray to help the muffins not to stick.
2. In the medium bowl, mix together the flour, cacao, baking powder + salt.
3. In the bowl of your stand mixer or the large bowl, mix (using the stand mixer or hand mixer) the coconut oil, maple, vanilla, eggs, zucchini, mashed banana + milk until well combined.
4. Add the dry ingredients slowly and mix until well combined. Gently fold in the chocolate chips.
5. Pour batter into your prepared muffin tray, ensuring every liner is filled 4/5 of the way. They will rise as they bake so be careful not to over fill.
6. Bake for 25 minutes. Remove from oven and allow to cook in the muffin tray for 10 minutes before removing the muffins to a wire rack to cool.
Storage: in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another “Naked Treat” try my chocolate coyo chia pudding.
Or my vegan cardamom pudding.
Or my chocolate chilli pannacotta.
Anisa – The Macadames. xx