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.