Healthy Double Chocolate Zucchini Muffins Food

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Healthy Double Chocolate Zucchini Muffins image

Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They're naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Dairy Free Muffins Nut Free Snack

Time 35m

Number Of Ingredients 12

Ingredients

1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled (or sub olive oil)
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips, dairy free if desired

Steps:

Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 160 kcal, Carbohydrate 25 g, Protein 3.4 g, Fat 6 g, Fiber 2.3 g, Sugar 14 g

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.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Double Chocolate Zucchini Muffins image

Provided by Food Network

Categories dessert

Time 45m

Yield 12 servings

Number Of Ingredients 15

Ingredients

1/2 cup mashed avocado (about 1 medium)
1/4 cup milk or non-dairy milk (60 milliliters)
2 tablespoons canola oil (30 milliliters)
1 egg
1/4 cup brown sugar (50 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon vanilla extract
1 1/4 cups grated zucchini (about 1 medium)
1 1/4 cups whole wheat pastry flour or all-purpose flour (165 grams)
1/2 cup cocoa powder (60 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips (85 grams)

Steps:

Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

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