Kid tested… Mother approved.
Chocolate Zucchini Muffins Recipe
A while back, we sold our old refrigerator on Craigslist to the nicest couple. The wife learned I had a food blog so when they picked up the refrigerator, she brought me zucchini and a bounty of fresh herbs from her garden. Did I already say they were the nicest people?! I knew of a few recipes I wanted to make with the fresh herbs and zucchini (Roasted Garlic Vegetable and Lemon Basil Chicken Linguine!) and decided to make zucchini muffins with the rest of the zucchini. The more I thought about zucchini muffins, the more I thought about how I wanted them to be chocolaty, really chocolaty. Because, after all, how do you make Zucchini Muffins the BEST Zucchini Muffins? Make them Double Chocolate Zucchini Muffins! These Chocolate Zucchini Muffins are ultra chocolaty by using both cocoa powder and chocolate chips. You can even add more chocolate chips if you want to live on the wild side. I’ve also spiced them with cinnamon, and nutmeg so they have a dimension of flavor that;s palate pleasing without being overwhelming. I’ve also added pecans but you can skip them if you prefer but I love the added crunch.
Healthy Zucchini Muffins
The word “zucchini” in baking, usually implies healthy, so I thought I would add the chocolate but take out the fat to make HEALTHY-ish Chocolate Zucchini Muffins. So while these muffins are not sugar free muffins, they are ZERO added fat zucchini muffins! Instead of oil, I used nonfat vanilla yogurt (I’m a complete obsessed of this yogurt all by itself) and unsweetened applesauce. The result of these Chocolate Zucchini Muffins is the most moist, most chocolaty, addicting muffins ever! I was eating them and eating them like a crazy person, I just couldn’t stop! I brought a double batch of these Chocolate Zucchini Muffins to a girl’s night and they were a hit! The kids loved them (pictured at the top of this post) and my girlfriends loved them, stuffing their purses with the leftovers. I know you AND your kids will love these moist, Chocolate Zucchini Muffins bursting with chocolate chips and pecans with zero added fat. What is not to love?! Go ahead, stuff your purse…and then your face.
How do you make chocolate zucchini muffins?
Chocolate Zucchini Muffins are incredibly easy to make. Here is a quick rundown:
How long bake chocolate zucchini muffins?
Chocolate Zucchini Muffins baked in traditional muffin tins (12 per pan/cupcake size) will take anywhere fro 15-2o minutes at 350 degrees. F. Muffins are done with a toothpick inserted in the center comes out almost clean.
How do I Bake with Zucchini?
How many Zucchini do I need for this Chocolate Zucchini Muffin Recipe?
This recipe calls for one cup of shredded zucchini which is about one medium zucchini.
Can I grate my Zucchini ahead of time?
Yes! If you grate your zucchini ahead of time, place it an airtight container with a paper towel on the bottom to absorb excess moisture. Refrigerate in an air tight container for up to 3 days before you’re ready to make your Chocolate Zucchini Muffins.
Benefits of BAKING WITH ZUCCHINI
I get giddy when zucchini season comes around. I love roasted zucchini, stir fried zucchini, grilled zucchini, zucchini as zoodles, in meatballs and fritters and of course zucchini in breads and muffins. So while it may seem like the chocolate is the star of this Chocolate Zucchini Muffins recipe, it is actually the zucchini! Zucchini makes it possible for these muffins to be lowfat AND still moist with delectable flavor and texture. Baking with zucchini includes many benefits such as:
adds moisture to create a soft, tender texture its moisture replaces some of the oil or fat adds healthy nutrients such as Vitamin B, C, K, Potassium, Folate, Riboflavin and on and on! your healthy baked goods won’t even taste like zucchini!
When is Zucchini in Season?
Zucchini is in season from June through late-August. This is when it will be the freshest and the least expensive. Most grocery stores, however carry zucchini year round, which means you can make these Chocolate Zucchini Muffins to satisfy those decadent chocolate cravings year round!
Can I Substitute the Flour with Whole Wheat Flour?
Yes! You can substitute the all purpose flour for all whole wheat white flour or a combination of half whole wheat, half all purpose flour.
Can I Use Coconut Oil?
This Chocolate Zucchini Muffin recipe doesn’t use any oil, but if you want even more tender muffins then you may add 2 tablespoons coconut or vegetable oil to the Wet Ingredients.
How do you store Zucchini Muffins?
These Chocolate Zucchini Muffins can be stored in an airtight container or freezer bag at room temperature for 3 days. If they haven’t vanished by then, then refrigerate for an other 3-4 days for a total life of about a week.
How do I serve Chocolate Zucchini Muffins?
You can eat Chocolate Zucchini Muffins at room temperature but I HIGHLY recommend microwaving each muffin for 10-15 seconds or so so they are slightly warm. This makes them even more tender with softer pockets of chocolate chips.
Can you Freeze Chocolate Zucchini Muffins?
Absolutely! These Chocolate Zucchini Muffins freeze fabulous well. To freeze: Carlsbad Cravings Original Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
