You might be zucchini-ed out, but there’s always room for these “best ever” chocolate zucchini muffins. In fact I’ve made so many batches in the last several weeks because they’re the most delicious muffin I’ve ever tasted and yes, that sounds superfluous I know, but I can’t help myself. They’re super moist and flavorful and everyone loves them. And thanks to my abundant bounty of zucchini plants this year, I’ve got grated zucchini bagged, marked and frozen for many more muffins to come. (Loud roars of applause.)
Zucchini is a fresh whole ingredient in breads, muffins and cookies. I love my Coconut Zucchini Bread with Lemon Glaze about as much as I love these muffins, but then they don’t have chocolate in them. You’ve got to respect the chocolate.
The wholesome ingredients turn these muffins into a healthier alternative to most cakes and cookies. I use whole wheat pastry flour, buttermilk, coconut oil, coconut palm sugar (a less sweet and more natural alternative to sugar) in addition to shredded zucchini. And if you’re worried about tasting the zucchini you hardly even know it’s there; the zucchini helps keep the muffin nice and moist and of course adds so much nutritional value.
You’re going to add this recipe to your top muffin recipes, I just know it. Make them for your neighbors, your kid’s sport team, the PTA, for the next potluck or tailgating party. Thank goodness you have so many reasons to make them. Keep the ingredients on hand because the requests are gonna come pouring in.
recipe adapted from www.runningwithspoons.com
- Double Chocolate Zucchini Muffins
- 1 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 large eggs
- 1/2 cup low-fat buttermilk
- 1/3 cup brown sugar
- 1/3 cup coconut palm sugar (or just double up on brown sugar)
- 1/3 cup coconut oil, melted
- 2 tsp vanilla extract
- 1 cup grated zucchini
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Line a 12-muffin pan with paper liners or coat with cooking spray. Set aside.
- Combine flour, cocoa, baking powder, baking soda, cinnamon and salt in a large mixing bowl. Set aside.
- Add eggs to a small bowl and beat until they become slightly lemon colored. Add buttermilk, brown sugar, coconut palm sugar, coconut oil and vanilla; whisk to combine. Stir in zucchini and chocolate chips.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 muffin cups, filling about 3/4 full. Top with additional chocolate chips, if desired.
- Bake 18 to 20 minutes or until the tops of the muffins are firm to the touch and a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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