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Double Chocolate Zucchini Muffins

by Livestrong_Recipes  |  Sep 7, 2017

Double Chocolate Zucchini Muffins
Photo Credit: Jackie Newgent, RDN
  1. PREP
  2. 25 m
  • COOK
  • 25 m
  • TOTAL
  • 50 m

Our zucchini muffins combine cocoa and chocolate chips for a double dose of chocolaty goodness. For sweetness, a just-right amount of sugar is coupled with banana, pure vanilla and almond extracts and cinnamon.

INGREDIENTS

SERVES 12

  • 1 medium zucchini
  • 1 medium banana
  • 1 1/4 cups Organic Whole Wheat Pastry Flour
  • 5 tbsp unsweetened cocoa powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cinnamon, Ground
  • 2 Free Range Large Eggs
  • 1/4 cup Grapeseed Oil
  • 3/4 cup Turbinado Cane Sugar
  • 1 1/4 tsp Pure Vanilla Extract
  • 1/2 tsp Pure Almond Extract
  • 1/2 cup Semi-Sweet Chocolate Chips

DIRECTIONS

1 Preheat the oven to 375°F. Line muffin trays with 12 large muffin/cupcake liners.
2 Coarsely grate unpeeled zucchini. Set aside. (Note: Yield should be about 1 1/3 cups packed grated zucchini; do not drain)
3 Mash the banana. Set aside.
4 In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.
5 In a large bowl, whisk together eggs, grapeseed oil (or avocado oil), turbinado sugar (or coconut sugar), mashed banana, and extracts until well combined. Add the flour mixture and stir until just combined. Stir in grated zucchini and chocolate chips until evenly combined.
6 Evenly spoon the batter into the 12 muffin liners. Bake until springy to the touch, about 25 minutes. Cool in the pans on a wire rack.