A friend came back from a trip in France recently and they came over to our house, bringing lots of dreamy chocolates for us to taste. They were melt-in-your-mouth type of delicious. Anyways, that day, I had made muffins using the zucchini from our garden because we always have way too much, and my friend tasted one and said it was pretty good. I was happy, but then he paid me the utmost compliment any baker can get (or at least, in my rankings of compliments). He asked for another one! And then cheerfully gobbled it up.
Whenever someone asks for a second serving, I know they truly like it and that can brighten up my day no matter what kind of day it is. Even if it’s pouring rain and I have soccer practice. Outside. And my friend didn’t even flinch when I said it had zucchini in it :). A true eater.
These moist muffins are loaded with zucchini and chocolate, and there is no oil! Also, they are sweetened with maple syrup and cane sugar, which is a healthier alternative to your regular white granulated sugar. An all around A+ in my books.
Zucchini Chocolate Muffins
Sneaking in that zucchini without compromising chocolate’s delicious taste. These muffins are even healthier with applesauce instead of oil or butter.
1 cup white flour
1/4 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 large eggs, room temperature
1/3 cup Greek yogurt (try it homemade)
1/4 cup maple syrup
1/4 cup cane sugar
1/3 cup applesauce, no sugar added
1 cup grated zucchini, lightly pressed to remove large amounts of water
1/2 cup chocolate chips
- Preheat oven to 175 °C (350 °F). Grease 12 muffin tins with butter or coconut oil.
- In a medium bowl, mix together the flour, cocoa powder, baking powder and baking soda.
- In a small bowl, whisk the eggs, Greek yogurt, maple syrup, cane sugar and applesauce. Once thoroughly mixed, fold in the grated zucchini.
- Stir the wet ingredients into the dry ingredients and lastly fold in the chocolate chips. The mixture shouldn’t be too liquid (if it is, add a 1/4 cup more flour). Divide the batter into the prepared muffin pan.
- Bake for 18 to 22 minutes, until the top of the muffins have risen and a toothpick inserted comes out clean.
- Let the muffins cool down in the muffin tins for 5 minutes before removing and placing on a metal rack. Eat warm or store in an airtight container for up to 5 days.