Double Chocolate Zucchini Muffins – Super Healthy Kids

Incredibly moist and oh-so-chocolatey, these Double Chocolate Zucchini Muffins are positive to change into everybody’s new favourite muffin! They are fast to whip up, decrease in sugar, and loaded with zucchini.. excellent for breakfast or a day snack.

Why You’re Going to Love these Chocolate Zucchini Muffins:

Easy, scrumptious, moist, chocolately, mildly candy, filled with zucchini.. did I already point out the chocolate? These Double Chocolate Zucchini Muffins are all the pieces I’m in search of in a muffin. Seriously.. they had been a HUGE hit at our home.

Have additional zucchini in your backyard? Use it to make these muffins. Don’t have a backyard? Go get zucchini to make these muffins. They aren’t overly candy, however candy sufficient to qualify as a candy deal with in my guide. But not a lot that you simply really feel dangerous consuming one (or two..) as a day snack. Do your self and your family members a favor and bake up a batch right now.

Ingredients You Need to Make Chocolate Zucchini Muffins:

• Zucchini– About 2 medium zucchini. Squeeze out additional moisture from the shredded zucchini earlier than measuring.
• Flour– We used all-purpose flour, however you can too use white complete wheat, or a mixture of each.
• Cocoa Powder– We used common unsweetened cocoa powder. You can use dutch-processed also- you’ll find yourself with a extra intense chocolate taste.
• Baking Powder– Baking powder makes these muffins tremendous mild and fluffy.
• Salt– We used sea salt.
• Coconut Oil– You will get a delicate coconut taste, which we love! But should you don’t like the flavour of coconut oil, you need to use avocado oil.
• Brown Sugar– Adds moisture and simply the correct amount of sweetness.
• Vanilla Extract
• Eggs– For construction and lightness.
• Milk– We used common 2% milk, however dairy-free alternate options work simply positive.
• Chocolate Chips– Optional, however scrumptious! We used mini semi-sweet chocolate chips.

How to Make Chocolate Zucchini Muffins:

1. Stir collectively dry elements. In a medium bowl, stir collectively flour, cocoa powder, baking powder, and salt. Set apart.
2. Shred the zucchini. Shred the zucchini. You can do an everyday or positive grate. Put the shredded zucchini on a clear kitchen material or paper towel and squeeze out as a lot additional liquid as you’ll be able to.
3. Whisk collectively the moist elements. In a separate bowl, whisk collectively the oil, eggs, brown sugar, milk, and vanilla extract.
4. Combine all the pieces. Add the moist elements to the bowl with the dry elements, together with the zucchini and chocolate chips. Stir simply till mixed.
5. Bake. Add the batter to a greased or paper-lined muffin tin. Bake at 400 levels for 20-22 minutes or till the highest of the muffin springs again when frivolously touched.

Tips & Suggestions

Can you freeze shredded zucchini?

Yes! When I’ve plenty of zucchini, I shred all of it up, squeeze out additional moisture, after which freeze it in 2 cup measurements. No zucchini goes to waste, and it actually hastens these muffins! Frozen zucchini will final 8-10 months within the freezer; thaw earlier than utilizing.

Substitutions

Make these gluten-free by utilizing an all-purpose gluten-free flour.

For dairy allergic reactions, almond milk or different milk-alternatives can be utilized.

Avocado, vegetable, or different impartial flavored oils can be utilized as an alternative of coconut oil.

Almond Joy Zucchini Muffins

For a scrumptious twist, add 1/2 cup shredded coconut and 1/2 cup chopped almonds earlier than baking.

Storing Leftover Chocolate Zucchini Muffins

Leftover muffins will be saved at room temperature for as much as 2 days. You can even freeze additional muffins in a resealable freezer bag for 2-3 months.

More Delicious Zucchini Recipes: