Chocolate Zucchini Muffins
Servings: 12 muffins
Ingredients
- 1 1/2 cups flour (spelt, white, or gluten free all purpose) (180g)
- 9 tbsp unsweetened cocoa powder (45g)
- 1 cup sugar or granulated sugar free sweetener (190g)
- 1 tsp baking powder
- 3/4 tsp salt
- 3/4 cup grated zucchini (packed) (180g)
- 1/4 cup oil (or yogurt or mashed banana for low fat) (48g)
- 2 eggs or 1/2 cup water
- 1 tbsp pure vanilla extract (15g)
- 1/2 cup chocolate chips (optional)
Instructions
- 1. Preheat the oven to 350° Fahrenheit (176° Celsius). Line or grease a standard size muffin tin.
- 2. Add the flour, cocoa powder, sweetener, baking powder, salt, and chocolate chips to a large bowl and stir very well.
- 3. Whisk in the wet ingredients (zucchini, eggs or water, oil, and vanilla extract) until just evenly mixed. Do not over-stir the batter.
- 4. Divide the mixture evenly into the muffin tin. Sprinkle more chocolate chips on top if you wish.
- 5. Bake on the oven's center rack for 16 minutes or until a toothpick inserted into the center comes out mostly clean.
- 6. Let cool, then enjoy. If you can wait, the chocolate zucchini muffins taste even more delicious the next day!
- 7. Once cooled, store leftovers loosely covered at room temperature overnight or in a covered container in the refrigerator or freezer for longer storage.
Video
Notes
Readers also like these homemade Applesauce Muffins.
Nutrition
Serving: 1muffin | Calories: 60kcal | Carbohydrates: 13g | Protein: 3.9g | Fat: 0.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 130mg | Potassium: 198mg | Fiber: 3.8g | Sugar: 0.4g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg