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If you love chocolate and want a sneaky way to boost your nutrition, these Chocolate Zucchini Muffins are a must-try! The zucchini adds moisture and nutrients without compromising the delicious, chocolatey flavor you crave. With vitamin C and B6 packed in every bite, these muffins are not only indulgent but also support your immune system. Theyโre perfect for meal prepping and making ahead, so you always have a tasty and healthy snack on hand. Plus, youโll love how soft and moist these muffins turn out every time!
Get The Recipe Here: Chocolate Zucchini Muffins
Ingredients you need to make Chocolate Zucchini Muffins
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To make Chocolate Zucchini Muffins, you’ll need 1 3/4 cups diced zucchini, 1 medium mashed banana, and 1/4 cup unsweetened applesauce. Add 1 tablespoon honey, 2 tablespoons brown sugar, and 1 teaspoon vanilla. Include 2 eggs, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1 teaspoon baking soda. For the dry ingredients, use 2 cups flour and 1/3 cup mini chocolate chips for added sweetness and texture.
Prep the Oven and Muffin Tin
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Preheat the oven to 375ยฐF and spray a 12-hole muffin tin with nonstick spray.
Mix the Wet and Dry Ingredients
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In a bowl, whisk the eggs, then add brown sugar, mashed banana, applesauce, honey, and vanilla. Stir in the flour, cinnamon, baking soda, and baking powder. Fold in the diced zucchini and chocolate chips.
Fill and Bake Muffins
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Pour the batter into the muffin tin and bake for 22 minutes or until golden brown.
Cool and Serve
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Let the muffins cool completely before removing them from the tin by running a butter knife around the edges. Enjoy!
Variations and Substitutions
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To make this recipe quicker, you can substitute Kodiak buttermilk pancake mix for the all-purpose flour, baking soda, and baking powder. For a lower sugar content, use Lilyโs no sugar added baking chips, available in various flavors. If you donโt have applesauce, try using extra banana, non-fat Greek yogurt, or pumpkin puree as a substitute. Similarly, if youโre out of banana, pumpkin puree can step in. While honey adds flavor, you can replace it with sugar-free maple syrup to cut sugar or use an extra tablespoon of brown sugar if you prefer. For a gluten-free option, swap the all-purpose flour for a gluten-free blend like Bobโs Red Mill and add an extra ยฝ teaspoon of baking powder for rise. To boost the protein, incorporate 1-2 scoops of vanilla protein powder and reduce the all-purpose flour by ยผ cup.
Tips and Tricks for Making Chocolate Zucchini Muffins:
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For Chocolate Zucchini Muffins, you can skip the chocolate chips to save on points, but a few extra points can add delicious flavor. These muffins freeze well and should be stored in the fridge after a day or two in an airtight container or Ziploc bag. If you’re unsure about diced zucchini, grate it onto paper towels to absorb excess moisture before adding it to the batter. If you prefer, you can make a Chocolate Zucchini Loaf by baking the batter in a nonstick loaf pan for 45-50 minutes.
Get The Recipe Here: Chocolate Zucchini Muffins
