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 is great for freezing. You can also make 2 small chocolate zucchini loaves, 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 is 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.
To make these delicious chocolate muffins, you’ll need a few essential ingredients:
First, wash and finely grate two large or three medium zucchinis, including the skin for added nutrients. Keep the juice produced by the grated zucchini and combine it with your wet ingredients. For your dry ingredients, use a combination of oat flour and whole wheat flour, along with baking soda and baking powder to help the muffins rise. Add cocoa powder for a chocolate flavor, and hemp hearts for an additional source of protein and omega 3. Your wet ingredients include grated zucchini, three eggs, vanilla, and coconut oil. For sweetness, use coconut sugar or brown sugar, along with a pinch of salt to balance it out. Finally, add your preferred mix-ins, like mini chocolate chips and chopped walnuts, or leave them plain. Just remember to skip mix-ins if your kids are under the age of one.
Achieving Delicious Chocolate Zucchini Muffins: Pro Tips and Tricks
Looking to make delicious chocolate zucchini muffins? Here are some pro tips and tricks to help you along the way:
Create Your Own Oat Flour – Save money by making your own oat flour. Just grab some quick-cooking oats and toss them into your blender. Power up and blend until the oats are a fine powder.
Opt-Out of Coco Powder – Not a fan of chocolate? No worries! You can make zucchini muffins without the coca powder. It’s an easy way to create a tasty and healthy alternative.
No Grease Needed with Reusable Silicon Muffin Cups -Do you have reusable silicon muffin cups? Great news! You don’t need to grease your muffin tray. The silicon material makes it easy for the muffin to slide right out. However, if you’re not using these sustainable reusable forms, be sure to oil each muffin cup with the option to sprinkle flour before adding batter.
Make Mini Loafs – Do you want to make mini loaves? This recipe makes two. Place the batter into two small mini loaves for a delicious chocolate zucchini bread. Bake at 350°F for 50 minutes.
Storage Tips – Keep your muffins fresh by storing them in an airtight container on the countertop for up to a week or in the freezer for up to 2 months.
Mix–Ins -You can alter the mix-ins, but be sure to keep it within the recipe guidelines. Don’t overstuff your batter.
Follow these tips and tricks to create delicious chocolate zucchini muffins that are sure to impress.
I hope you try this recipe! If you want other muffin recipes, be sure to check out my Butternut Squash Muffin recipe.
Did you try this delicious chocolate zucchini recipe? Please leave a star rating and comment with your thoughts.
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Happy cooking!
-Inna
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The BEST Chocolate Zucchini Muffins
- Total Time: 40 minutes
- Yield: 24 1x
Description
The secret to the most delicious chocolate muffin is grated fresh zucchini!! Moist, chocolatey, and healthy a combination you can’t resist, especially for little ones. This recipe makes 24 muffins, and they are fantastic for freezing.
Ingredients
- 1 c whole wheat flour
- 1 c oat flour or all-purpose flour
- 1/2 c hemp hearts
- 1/2 c Coco powder
- 1 c coconut sugar or brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 c c coconut oil
- 1/4 tsp salt
- 3 eggs
- 2 tsp vanilla extract
- 3 cups packed grated zucchini (skin on)
- 1/2 c chopped walnuts (optional)
- 1/2 c mini semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F
- Wash and grate zucchini and set aside.
- In a large bowl add your flour, hemp hearts, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, add your eggs and whisk, then add your coconut oil, vanilla, and grated zucchini, and stir until well combined.
- Add dry ingredients to the wet ingredients and stir until well combined.
- Place into muffin trays and bake for 20 minutes.
- Cool and enjoy.
Notes
- If you aren’t using reusable silicon muffin forms, oil each muffin cup with the option to sprinkle flour before adding batter into the molds.
- If you want to make mini loaves, this recipe makes two. Evenly distribute batter into 2 small mini loaves 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 overstuff your batter.
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast, Snack
One Response
Looks delicious, can’t wait to make these 😍