This month’s test kitchen recipe is healthy chocolate zucchini muffins – a perfect recipe for making in batches and freezing – and – a great way to add more fiber and veggies into your diet!
Total time
Servings
Ingredients
1½ cups shredded zucchini
1½ cups whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup milk (any kind)
½ cup maple syrup (or honey or sugar)
¼ cup melted coconut oil (or olive oil)
1 large egg
¾ cup chocolate chips
Steps
Preheat your oven to 350 degrees F.
Line muffin tin with liners and spray with cooking spray.
Squeeze excess water from zucchini with paper towel.
In a medium bowl, mix dry ingredients (flour, cocoa powder, baking soda, salt, and cinnamon). Set aside.
In a large bowl, or a stand mixer using the paddle attachment, combine milk, oil, maple syrup, egg, and vanilla. Once smooth and well combined, stir in the zucchini.
Slowly add in dry ingredients until just combined. Stir in chocolate chips.
Evenly scoop batter into prepared muffin tin/liners.
Bake for 22-26 minutes – or until a toothpick inserted into the middle comes out clean.
Transfer to a wire rack to cool completely and before freezing.
