Zucchinis aren’t just for noodles, dude.
I bet you can feed these to your kids and they’d never know they were eating vegetables unless you told them… or unless they watch you make them.
Sneak in an extra dose of veggie power with these moist and chocolate-y muffins.
You Will Need:
- 1 1/4 cup white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt I have been OBSESSED with this chocolate sea salt I got from Spice and Tea here in Portland
- 2 tablespoons coconut oil, melted and cooled
- 1/3 cup honey or other sticky sweetener
- 1 teaspoon vanilla
- 1 egg
- 1 ripe banana; mashed; have a banana that’s not quite ripe enough? Pop it in the oven while its pre-heating and when you can smell the banana goodness, take it out, peel it and mash it up and let it cool before you mix it in with the rest of the ingredients
- 1 cup shredded zucchini (about 1 medium); squeezed of excess water there will be quite a bit. This step is important to ensure the right amount of moisture in your muffins!
- 1/2 cup milk of choice I used unsweetened vanilla almond milk
- 1/2 cup regular or mini chocolate chips or other mix in of your choice; I’m still obsessed with the chocolate chips and raisins combo!
- sugar; for sprinkling the tops optional, but adds a nice shine to the top of the muffins as they bake!
- Preheat oven to 350F and line a cupcake tin with liners or spray with nonstick cooking oil. I would still use cooking spray even with the liners.. mine stuck to the paper! My second attempt I made these in a silicone muffin pan sprayed with oil and they worked much better than the cupcake liners!
- Whisk together the flour, cocoa, baking soda and salt.
- In a separate bowl mix the oil, vanilla, honey, egg and banana until smooth.
- Add the shredded zucchini and milk and mix again.
- Slowly add your wet ingredients to the dry ingredients, mix until just combined and then gently fold in the chocolate chips.
- Divide evenly into prepared liners, filling until 3/4 full. You can sprinkle the tops with ~1/2t sugar if you want before baking to add an extra sweet treat and shine to them.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Allow to cool for about 10 minutes before transferring them to a wire rack to cool completely.