Are you looking for a tasty yet healthy treat to satisfy your chocolate cravings? Look no further! Our Healthy Double Chocolate Zucchini Muffins are the perfect solution. Packed with wholesome ingredients and rich chocolate flavor, these muffins are perfect for a nutritious snack or breakfast treat.
Ingredients:
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup pure maple syrup
1/3 cup coconut oil, melted and cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed of excess moisture
1/2 cup dark chocolate chips
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Mix Wet Ingredients: In a medium bowl, mix together the maple syrup, melted coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
Combine Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the shredded zucchini and dark chocolate chips.
Fill and Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Fresh and Warm: These muffins are especially delicious when served warm. To reheat, place them in the microwave for about 10-15 seconds or warm them in an oven at 350°F (175°C) for a few minutes.
Pairings: Enjoy these muffins with a glass of milk or a cup of coffee for a balanced snack or breakfast. They also pair well with a dollop of Greek yogurt or a smear of almond butter for added protein.
Storage Tips:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This helps maintain their moisture and freshness.
Refrigeration: For extended freshness, you can store the muffins in the refrigerator. Place them in an airtight container or a resealable plastic bag to prevent them from drying out. They will keep for up to 1 week.
Freezing: For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, leave them at room temperature for about 30 minutes or microwave for 20-30 seconds.
Tips for Best Results:
Preventing Sticking: If you find that the muffins stick to the paper liners, lightly spray the liners with non-stick cooking spray before adding the batter.
Moisture Control: Make sure to squeeze out excess moisture from the shredded zucchini to prevent the muffins from becoming too soggy.
Related Recipes:
FAQs:
Can I use a different type of flour in this recipe?
Yes, you can substitute the whole wheat pastry flour or white whole wheat flour with all-purpose flour if you prefer. However, using whole wheat flour adds more fiber and nutrients. If using all-purpose flour, the muffins may be slightly less dense but still delicious.
Can I replace the maple syrup with another sweetener?
Absolutely! You can use honey, agave syrup, or another liquid sweetener in place of maple syrup. If you prefer a granulated sweetener, you can use coconut sugar or brown sugar, but adjust the quantity to taste and note that the muffins might be slightly less moist.
Is it necessary to squeeze the moisture out of the zucchini?
Yes, squeezing out the excess moisture from the shredded zucchini is important to prevent the muffins from becoming too soggy. It helps the muffins maintain their texture and rise properly.
Can I make these muffins vegan?
To make these muffins vegan, you can substitute the eggs with flax eggs or chia eggs. Use 1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg. Let the mixture sit for a few minutes until it becomes gel-like. Additionally, replace the Greek yogurt with a plant-based yogurt or applesauce and ensure that the chocolate chips are dairy-free.
Conclusion:
These Healthy Double Chocolate Zucchini Muffins are a delightful way to incorporate more vegetables into your diet while indulging in a rich, chocolatey treat. Whether you’re looking for a nutritious snack, a quick breakfast option, or a guilt-free dessert, these muffins are sure to satisfy your cravings. Try them today and enjoy the perfect balance of health and indulgence!
📖 Recipe:
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Healthy Double Chocolate Zucchini Muffins
- Total Time: 37 minutes
- Yield: 12 muffins
Description
Indulge in the rich, chocolatey goodness of Healthy Double Chocolate Zucchini Muffins. These moist and delicious muffins are made with wholesome ingredients like whole wheat flour, pure maple syrup, and shredded zucchini, providing a nutritious twist on a classic treat. Perfect for a guilt-free breakfast or snack, they are packed with dark chocolate chips and a hint of cinnamon, making them a delightful and healthy choice for any time of the day.
Ingredients
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup pure maple syrup
1/3 cup coconut oil, melted and cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed of excess moisture
1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a medium bowl, mix together the maple syrup, melted coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the shredded zucchini and dark chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the zucchini is well-drained to avoid sogginess.
For a vegan version, use flax eggs or chia eggs and plant-based yogurt.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 160 kcal per muffin
