Healthy Double Chocolate Zucchini Muffins

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A Few Words…

If you didn’t see it, you would never know that this delicious muffin has grated zucchini inside!

I’m not always truthful to everyone in my family about what I put into some of the dishes that I make. Why should I be?? I know that if the boys in my family hear that I used certain ‘ingredients’, they won’t even give it a chance! Sigh….zucchini is one of those ingredients 🙁

It’s not that I’m trying to be sneaky, but the truth is that they’ve eaten plenty of foods that healthy things were added, and they loved it – but changed their minds once I disclosed what healthy foods were in it! If you have a family like that, then I suggest that you peel the zucchini prior to grating it so the green flecks won’t be seen.

This muffin is super moist, super chocolatey and super delicious! I am going to freeze some for my daughter Tamara and my mom 🙂 More for us!!!

Have you tried the recipe for the Quinoa Zucchini Toast that I posted about yet? What are you waiting for? 🙂

Do you need new muffin tins? You can get them here!

Healthy Double Chocolate Zucchini Muffins


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Makes 12 large muffins

Ingredients:

  • 1 large zucchini
  • 1 1/2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup non-fat milk
  • 1/4 cup canola oil
  • 1/2 cup mini dark chocolate chips

Directions:
Place the oven rack in the middle of the oven and preheat to 350°F. Put parchment paper liners inside a 12 regular cup muffin tin.

Coarsely grate the zucchini into a medium bowl – there should be about 1 1/2 cups. Squeeze the zucchini in order to remove the excess liquid. I wrap the zucchini in paper towels to absorb more moisture and set aside while I prepare the rest of the recipe.

Whisk the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg and salt together in a medium bowl.

Using a hand mixer beat the eggs with the brown sugar in a large bowl until smooth and creamy. Add the milk and canola oil and mix until combined.

Gently stir in the dry ingredients to the mixture. Gently fold in the zucchini and chocolate chips and then let rest for about 5 minutes.

Spoon the batter evenly into the prepared muffin tins. Bake on the middle rack for 20-25 minutes; insert a cake tester and when the batter comes out clean, it’s ready.