Want to know the secret to a delicious chocolate muffin? Grated fresh zucchini! It’s a surprising ingredient but it makes the muffins super moist and tasty. This recipe makes 24 muffins and are great for freezing. You can also make 2 small chocolate zucchini loafs, but my family prefers the muffins. If you do make the chocolate zucchini loaf, keep in mind it takes longer to bake but I’ll share that information below. I’ve made both many times but lately it’s been all about the handheld food and muffins in my house.
What are they:
A chocolate zucchini muffin fantastic for picky toddlers but great for all family members. These are also great to make ahead of a playdate and are excellent for freezing. Although there are a lot of ingredients needed for the recipe, you don’t need any kitchen appliances which makes cleanup a breeze. Just get 2 mixing bowls and a fork to combine the batter. Let’s get started.
What you’ll need:
- Zucchini – washed well and grated finely and no need to peel the skin, the nutrients in the zucchini skin are a welcome addition. You will need about 2 large zucchinis or 3 medium size to make 3 packed cups for the recipe. The grated zucchini will produce a lot of juice, do not throw this out, you will add all the zucchini and the juice to your wet ingredients.
- Dry ingredients – oat flour and whole wheat flour. I’ve made this recipe with many flour variations, but I truly like this combo. If you don’t have whole wheat flour on hand you can use all-purpose flour, but I like the fiber elements of both oat and whole wheat flour. Additional dry ingredients to the flour are baking soda and baking powder to help the muffins rise.
- Coco Powder – the ingredient that is used to make these muffins chocolate flavored.
- Hemp hearts – a protein element in the muffins that I absolutely love adding in. Lately been adding this to a lot of my muffins as an additional healthy mix-in. What is great about it is you don’t really taste or see this ingredient and its just an additional source of protein and omega-3.
- Wet ingredients – Along with the grated zucchini you will need 3 eggs, 2 tablespoons of vanilla and ¼ cup of coconut oil all working towards moistening the muffins.
- Sweetness – I use 1 cup of coconut sugar, but you can substitute for brown sugar, I interchange these two when I run out of one in my pantry. ¼ teaspoon of salt is added to balance out the sweetness.
- Mix-ins – this can be whatever your family is most into. My family’s favorite is semi-sweet mini chocolate chips and chopped walnuts. You can add pumpkin seeds, raisins pecans, slivered almonds, etc. Or you can opt out of this step all together and leave them plain, they are quite delicious. If your kids are under the age of one, I would opt out of the mix-ins.
Pro Tips and Tricks
- You can purchase oat flour, but it is simple to make yourself, all you need is quick cooking oats and a blender. Put your oats into the blender and power up until oats are a fine powder.
- Coco powder obviously makes these chocolate muffins delicious and chocolatey, but you can opt out of it and just make zucchini muffins.
- If you are using reusable silicon muffin cups no need to grease your muffin tray, the silicon materials allow the muffin to slide right out. If you aren’t using these sustainable reusable forms, oil each muffin cup with the option to sprinkle flour before adding batter into the molds.
- If you want to make mini loafs, this recipe makes two. Place batter into 2 small mini loafs for a delicious chocolate zucchini bread. You will bake at 350°F for 50 minutes.
- Keep these on the countertop in an airtight container for up to a week or in the freezer for up to 2 months.
- You can alter mix-ins but keep it to the recipe guidelines, don’t over stuff your batter.
Once you make them, tell me how they went by rating and commenting below and if this will be on repeat in your home.Print