Flourless Double Chocolate Chip Zucchini Muffins Food

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Double Chocolate Zucchini Muffins image

This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own!

Provided by Jessi L

Categories Quick Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

Ingredients

1 cup whole wheat flour
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup ground flax seeds
1/4 cup butter
3/8 cup oil
1 cup sugar
2 eggs
1/2 cup sour milk, 1%
2 cups shredded zucchini
3/4 cup semi-sweet chocolate chips

Steps:

Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
In a separate bowl, cream together butter, oil, and sugar.
Add the eggs and soured milk to the creamed butter/sugar mixture.
Fold liquid ingredients into the flour mixture.
When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
Pour into greased muffin tin.
Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.

FLOURLESS DOUBLE CHOCOLATE CHIP ZUCCHINI MUFFINS

Flourless Double Chocolate Chip Zucchini Muffins image

A moist chocolaty muffin that's free of flour and refined sugar, but full of flavor and yumminess.

Provided by A Day In the Kitchen

Categories Zucchini Bread

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup almond butter
1 ripe banana, mashed
¼ cup unsweetened cocoa powder
2 tablespoons ground flax seeds
1 tablespoon honey
1 teaspoon vanilla extract
½ teaspoon baking soda
1 cup finely grated zucchini, excess moisture squeezed out
¼ cup semisweet chocolate chips
¼ cup bittersweet chocolate chips, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners.
Mix almond butter, banana, cocoa powder, ground flax seeds, honey, vanilla extract, and baking soda together in a bowl until batter is well blended; fold in zucchini and semisweet chocolate chips. Scoop batter into the prepared muffin cups. Top each with bittersweet chocolate chips.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place muffins on a wire rack to cool.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.9 g, Cholesterol 0.3 mg, Fat 14.5 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 152.7 mg, Sugar 11.4 g

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