Today, we're excited to share a delectable recipe that combines the best of both worlds: indulgence and nutrition. Say hello to our "Healthy Chocolate Zucchini Muffins (Double Chocolate!)" - a delightful treat that will satisfy your sweet tooth while sneaking in some hidden veggies. These moist, chocolatey muffins are not only vegan but also packed with the goodness of zucchini, making them the perfect guilt-free snack or breakfast option. Get ready to indulge in a double dose of chocolate while staying on the path of your healthy lifestyle. Let's dive into this irresistible recipe that will leave you craving for more!
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I'm forever trying to work out ways to sneak vegetables into my children and to feed them whole foods that are homemade without any nasties or refined sugar. These healthy chocolate zucchini muffins are moist, delicious and chocolatey and they make the perfect healthy lunchtime or after school snack - and still seem like a treat! If you have a glut of zucchinis during zucchini season, what better way to use some of them up than this.
I seem to have been blessed with four of the fussiest children in the world, which is difficult for me as a food lover! I'm not quite sure where they came from to be frank! Like all children they have a sweet tooth and prefer desserts to mains and they are always looking for a snack! This is a great recipe for times like this, I don't mind dishing out healthy chocolate muffins for a snack or a dessert and they don't feel that they are too hard done by because they have a yummy chocolate flavor! Although when I made these last I almost regretted it as my two year old shouted CAKE whenever he came into the kitchen and saw them on the counter!
Health benefits of zucchini
I always try to eat a rainbow of foods and zucchini being a green fits right in there. I often add it to pasta sauces but including it in cake recipes is also another great way to enjoy this nutritious fruit. Zucchini is high in fibre, antioxidants, vitamin C and potassium. Many of the most nutritious parts are in the skin so do try not to waste this and include it in your recipes where you can.
Whole wheat flour
I like to use whole grains and wholewheat products where I can so I have used wholemeal flour in this recipe. I think it creates a slightly denser texture which makes these healthy zucchini muffins sturdy and wholesome. You could of course use all purpose flour or white flour, I think you would get a runnier mixture and a slightly fluffier muffin.
Ingredients
This recipe contains relatively simple ingredients and you should be able to get hold of everything you need from your local grocery store.
- wholemeal flour
- cacao powder
- baking powder
- bicarbonate of soda
- salt
- coconut oil (melted)
- maple syrup
- vanilla extract
- ground flaxseeds
- warm water
- zucchini (grated / shredded)
- banana (mashed)
- non dairy milk
- vegan chocolate chips
For exact quantities see recipe card.
How to make chocolate zucchini muffins
These muffins are quite easy to make, the only extra step above regular muffins is to add the zucchini. You will need to grate the zucchini and then squeeze out the excess moisture by placing it in a clean tea towel and squeezing as hard as you can until the water comes out. This is an important step because if the zucchini is too wet your muffins will be soggy. Don't make the mistake of using a paper towel, you don't want shredded tissue all over your zucchini!
If you have fussy eaters like mine I would recommend finely grating the zucchini as they might be able to spot some green in their cake otherwise! There is no need to peel your zucchini - the skin is full of fibre and extra nutrients and is fine to eat, don't waste it! You can grate the zucchini using a handheld grater or a grating attachment on a food processor.
Pre-heat the oven to 175 degrees celsius. Line a muffin pan with paper cases or use a silicone one.
Soak the ground flaxseeds in the warm water for a few minutes to create a flax egg.
Sift the dry ingredients together into a large bowl. In another bowl mix together the wet ingredients and stir together with the mashed banana.
Pour the wet mixture and flax egg into the dry mixture and combine.
Shred and squeeze out any excess water from the zucchini using a clean dry tea towel. Add the shredded zucchini and chocolate chips to the mixture and combine. The batter will be quite thick, if it is too thick you can add a little non dairy milk to loosen it a little. Reserve some extra chocolate chips for sprinkling over the top when they bake.
Bake in the oven for 20-25 minutes or until a skewer comes out clean.
Remove the cooked muffins from the muffin tin when they are cool enough to handle and leave to cool on a wire rack. A delicious recipe that the whole family will enjoy.
Print📖 Recipe
Healthy Chocolate Zucchini Muffins
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These healthy chocolate zucchini muffins are moist, delicious and chocolatey and they make the perfect healthy lunchtime or after school snack - and still seem like a treat!
Ingredients
- 160 g wholemeal flour
- 30 g cacao powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch salt
- 2 Tbsp coconut oil (melted)
- 110 g maple syrup
- 1 tsp vanilla extract
- 1 Tbsp ground flaxseeds
- 2 ½ Tbsp warm water
- 1 zucchini (grated / shredded)
- 1 ripe banana (mashed)
- 120 ml non dairy milk
- 85 g vegan chocolate chips
Instructions
- Pre-heat the oven to 175 degrees celsius. Line a muffin tin with paper cases or use a silicone one.
- Soak the ground flaxseeds in the warm water for a few minutes to create a flax egg.
- Sift the dry ingredients together into a large bowl. In another bowl mix together the wet ingredients and stir together with the mashed banana.
- Pour the wet mixture and flax egg into the dry mixture and combine.
- Shred and squeeze out any excess water from the zucchini using a clean dry tea towel. Add the zucchini and chocolate chips to the mixture and combine. The batter will be quite thick, if it is too thick you can add a little non dairy milk to loosen it a little.
- Reserve some chocolate chips for sprinkling over the top when they bake.
- Bake in the oven for 20-25 minutes or until a skewer comes out clean.
- Leave to cool on a wire rack.
Nutrition
- Calories: 155
Variations and substitutions
- Gluten-Free Option: Substitute regular flour with gluten-free flour or almond flour for those with gluten sensitivities.
- Nutty Delight: Add a handful of chopped nuts like walnuts, almonds, or pecans for a delightful crunch and extra nutrients.
- Fruit Twist: Incorporate mashed ripe bananas or applesauce to enhance moisture and sweetness naturally.
- Spice It Up: Add a pinch of cinnamon, nutmeg, or even a dash of chili powder for a unique flavor twist.
- Coconut Craze: Sprinkle shredded coconut on top of each muffin before baking for a tropical touch.
- Protein Power: Boost the protein content by adding a scoop of plant-based protein powder or a tablespoon of chia seeds.
- Fruit-Infused: Mix in some fresh berries, like blueberries or raspberries, for a burst of fruity flavor.
- Nut Butter Swirl: Create a swirl effect by layering a spoonful of almond or peanut butter in the middle of the muffin batter before baking.
- Oatmeal Texture: Combine rolled oats into the batter for added fiber and a heartier texture.
- Mini Muffins: Make mini muffins instead of regular-sized ones for bite-sized snacks or treats.
- Avocado Magic: Replace some of the oil with mashed avocado for added creaminess and healthy fats.
- Orange Zest: Add orange zest for a citrusy kick that complements the chocolate.
- Minty Fresh: Mix in a touch of peppermint extract for a chocolate-mint flavor combo.
- Dried Fruit Fusion: Toss in some chopped dried fruits like cranberries, apricots, or dates for a burst of sweetness and texture.
- Vegan Frosting: Top your muffins with a vegan chocolate or cream cheese frosting for an extra indulgent touch.
Remember to adjust the quantities and cooking times accordingly when incorporating these variations to ensure your muffins turn out just right. Enjoy experimenting and discovering your favorite twist on this delicious vegan chocolate zucchini muffin recipe!
FAQs
How long do these muffins keep for?
Because they contain fresh zucchini they won't keep as long as regular muffins. Of course they are best eaten on the day that they are made but they will keep for 2-3 days in an airtight container in a cool place - I would go for somewhere cooler than general room temperature.
Can I freeze these muffins?
I haven't tried to freeze them and I'm not sure they would freeze well because of the zucchini. I will try it soon and update this post though.
Is a zucchini the same as a courgette
Yes it is! Zucchini is the American term and Courgette is the British version. Fun fact - a zucchini is technically a fruit.
Can I use vegetable oil instead of coconut oil?
Yes, this should be fine to replace in equal quantities. I just prefer the health benefits of coconut oil and find it less greasy in cakes.
What milk should I use?
I always use a mixture of coconut milk and oat milk but you can use any plant based milk. Popular choices are often almond milk and soya milk.
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