Double Chocolate Zucchini Muffins
Healthy chocolate zucchini muffins are chocolatey and kid-approved without any added sugar!
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Ingredients
- 1 medium zucchini, finely grated
- 2 cups flour, all-purpose or oat flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 medium ripe banana, ½ cup mashed
- 2 eggs
- 3 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F and line a 12-count muffin pan with paper liners. For easy release, lightly spray each cupcake liner or use foil liners.
- Shred the zucchini with a cheese grater or in a food processor and ring out the excess moisture with a paper towel or clean kitchen cloth. Set aside.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda.
- In a separate large bowl, mash the banana with a fork. Add the eggs and vanilla extract, and whisk to combine.
- Slowly add the dry ingredients into the wet ingredients, and stir until you achieve a smooth chocolate batter. Add in the shredded zucchini and chocolate chips, folding to combine.
- Fill each muffin cup ¾th full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and allow the muffins to cool down for 5 minutes before serving.
Nutrition
Serving: 2muffins | Calories: 192kcal | Carbohydrates: 27.2g | Protein: 5.7g | Fat: 8.2g | Saturated Fat: 4.2g | Cholesterol: 31mg | Sodium: 121.5mg | Fiber: 4g | Sugar: 12g
