I’m not sure what’s going on, but I’ve been on a serious zucchini kick lately. Zucchini pancakes, zucchini taco boats, and now double chocolate zucchini muffins! I don’t even have a garden with a surplus of zucchini I need to use up! But, I HAVE seen a lot of people on social media who do! Plus, the parade of zucchini muffin pictures marching up my screen on my Instagram feed got me drooling. I guess that’s how I got here. Aahh, the powers of social media. Hmm.
The first zucchini recipe to catch my eye was Healthy Chocolate Zucchini Muffins from Two Peas and Their Pod by way of What Lisa Cooks. Lisa had a ton of zucchini from her garden and made these muffins. I took one look and had to try them for myself. I’m SO glad I did!
I’m always on the lookout for tasty recipes that are good for you, too, and this one certainly fit the bill. Even though they are packed with goodness, these muffins are so moist and surprisingly DELICIOUS! Plus, they aren’t overly sugary, deriving just the right amount of sweetness from maple syrup and chocolate chips. As is, the recipe is awesome, but I added a few things to make them even healthier.
Double Chocolate Zucchini Muffins
Ingredients
- 1 1/2 cups white whole wheat flour
- 2 Tbsp protein powder
- 2 Tbsp ground flax seed
- 2 Tbsp wheat germ
- 1/3 cup unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk or buttermilk * new update 1/26/2020
- 1/4 cup oil I used grapeseed oil
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1/3 cup plain, whole yogurt (not Greek yogurt, though) * new update 1/26/2020
- 2 cups finely shredded zucchini
- 1 cup chocolate chips
Instructions
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Pre-heat oven to 350 degrees Prep muffin pans with either oil or paper cupcake wrappers.
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In a large bowl, mix together flour, protein powder, flax seed, wheat germ, cocoa powder, baking soda, baking powder, and salt.
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Add milk, oil, syrup, egg, vanilla and zucchini to dry ingredients and mix until just combined. Don't over mix.
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Set aside about 5-6 chips to top each muffin ( 60-72) and stir the rest into the batter.
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Divide batter evenly into the prepared muffin pan(s). Place 5-6 chocolate chips evenly on top of each muffin.
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Bake for 20-24 minutes or until a toothpick inserted in the center comes out mostly clean. The muffin top should bounce back when lightly touched.
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Remove from oven and let cool for about 10 minutes before serving.
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Enjoy!
Recipe Notes
This recipe makes 12 largish muffins using a regular-sized muffin pan with the wrappers filled nearly to the top with batter. But, you can also stretch it out to make about 18 muffins (as shown in this post) when sticking to the 3/4 full of batter standard.
And in case you're wondering what protein powder, flax seed and wheat germ I use, check the bottom of my post for links. I actually get the wheat germ in the cereal aisle at Food Lion but the other two from Amazon.
Admittedly, there is a SLIGHT taste of something different, but you can’t quite pinpoint it if you didn’t know they were double chocolate ZUCCHINI muffins. I secretly tested them out on Little Sis and her soccer buddies one night. Hee hee. I simply presented them as chocolate muffins for dessert. Knowing me, they figured there was something healthy about them but they collectively decided it was banana and proceeded to gobble them up. Haha! That’s a “win” in my book!
These double chocolate zucchini muffins have been a staple in our diet this summer and, thankfully, no one has been complaining. Whew! I am SO ADDICTED to them and can’t stop making (and eating) them!
I make extra to share and/or freeze for later. Once completely cooled, I store them in my glass Pyrex dishes or a freezer ziplock bag. On those busy mornings, simply take one and warm it in the toaster oven at 350 for about 10-12 minutes. Or, you can just pack them into the lunch boxes straight from the freezer. They’ll be nicely thawed come lunch time!
Doesn’t it look yummy in Little Sis’ Soccer Snack Lunch Boxes?
Stay tuned for my next batch where I plan to use these as a chocolate cupcake replacement. I’m so excited!!! I find cupcakes, in general, to be way too sweet. People who knew me back in the days of my sugar-addiction would never believe me now! The already sweet cake topped with insane amounts of icing always leaves me with that sugar-overloaded feeling. Love it going down but pay for it after! Topped with just the right amount of your favorite frosting (chocolate OR vanilla, I can’t decide!), I bet you would never know it! Can’t wait to try it next!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram – the more the merrier!
Christine, aka happyvballgirl : )
To check out items used in this post or some of my favorites, simply click here: “Products I Love“. Purchases made using these links earns me a little extra cash to support my bento habit, which Hubby really appreciates. Haha! So, THANK YOU, should you choose to purchase any of ’em!
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