“How are these so good”!? That is what the kids (and even Trevor) kept asking as they helped me make a batch of these muffins. I had made them before, and, while they knew about the zucchini in them, they did not know about the other healthier ingredients. They had devoured these muffins in no time previously, blissfully unaware that they did not have the standard refined sugar and vegetable oil in them. So when they saw me adding things like olive oil and apple sauce and almond milk, they kept verifying this was the same recipe I had made before.
If you have never had zucchini in chocolate muffins or bread before, don’t worry, it doesn’t taste like you are eating zucchini. It adds moisture (and some vegetables) without affecting the rich chocolate flavor. Opt for a smaller grate when shredding the zucchini if you are worried about how you will like it, since smaller shreds tend to just blend right into the muffin texture while baking.
- 2½ cups all purpose flour (white or white wheat)
- ⅔ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- ¼ cup olive oil
- ⅔ cup honey
- ½ cup unsweetened applesauce
- 1 cup unsweetened almond milk (plain or vanilla)
- 1 tablespoons vanilla
- 2 cups shredded zucchini (about 2 smaller or one large zucchini)
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Line 2 muffin tin pans with paper cupcake liners. Spray inside of liners with nonstick cooking spray. (If you only have one muffin tin pan, you will cook the muffins in 2 batches)
- In a medium mixing bowl, add flour, cocoa powder, baking soda, and salt, whisking to combine.
- In a large mixing bowl, add egg, olive oil, honey, applesauce, almond milk, and vanilla, beating until well combined.
- Add dry ingredients into the above mixture, stirring to gently until just combined.
- Place shredded zucchini on a tea towel or paper towels and squeeze to remove excess water. The zucchini should be as dry as possible. Fold zucchini into muffin mixture, then fold in chocolate chips.
- Fill prepared liners about ⅔ way full with batter. Bake in preheated oven for about 20-24 minutes, until cooked through and toothpick inserted into the center comes out clean. Remove from oven. Let cool in muffin tins until cool enough to handle, then remove and place on wire rack to finish cooling completely.
- Store muffins in an airtight container and eat within about 3-4 days, or freeze in an airtight freezer bag for 1-2 months.
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