Double chocolate muffins that are…healthy? Yes, please!! They taste awesome, are kid-friendly and very mom-approved. A fantastic afternoon snack and your kiddos will never know they are eating veggies in these amazing double chocolate zucchini muffins!
So what’s the double chocolate in these chocolate zucchini muffins?
Cocoa powder and chocolate chips…the chocolate chips get all melty and gooey and oh my…yum! I’ve used everything from dark chocolate, semi-sweet and Enjoy Life chocolate chips. Of course they are optional, but what fun would that be? 😉
Not only do these have a full cup of zucchini (yes, a vegetable!), but they are made using applesauce and coconut oil, honey and NO refined sugar. They are dense and moist and a perfect breakfast on-the-go muffin.
I highly suggest you double the recipe. They freeze VERY well. I do actually double it every time I make them now because they go too fast! Your kids will be begging you for another one and you don’t even have to worry about it.
Double Chocolate Zucchini Muffins
1 3/4 cup white whole wheat flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil
1/3 cup honey
1 teaspoon vanilla
1 egg + 1 egg white
1 cup shredded zucchini (about 1 medium)
1/4 cup unsweetened applesauce
1/2 cup skim milk or almond milk
1/2 cup mini chocolate chips, divided (optional)
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. After you've peeled and shredded the zucchini, squeeze out the excess water with a paper towel (do not skip this step!).
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. In the bowl of an electric stand mixer, add coconut oil, honey, vanilla and eggs; mix on medium-low until smooth and well combined. Add in zucchini, applesauce and milk and mix again. Slowly add the dry ingredients and mix until just combined. Gently fold in about 1/4 cup of the chocolate chips.
Using an ice cream scoop, pour the batter into the cupcake liners, about 3/4 way full. Evenly sprinkle the remaining 1/4 cup of chocolate chips on the top of the cupcakes. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, remove muffins and transfer to a wire rack to finish cooling.
(Source: Adapted from Ambitious Kitchen)