Triple Chocolate Zucchini Muffins
Loaded with hidden veggies and whole grains, these triple chocolate zucchini muffins are a healthy treat that kids (and adults!) will love. They are moist, chocolatey, and freezer-friendly for breakfast on the go!
Ingredients
- 1 ¼ cups whole wheat flour (150 grams)
- ⅓ cup Dutch process cocoa powder (30 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup pure maple syrup (80 milliliters) or ½ cup brown sugar (65 grams)
- 1 large or 2 small zucchinis
- 1 cup Crystal ultra-filtered reduced fat chocolate milk (240 milliliters)
- 2 large eggs, room temperature
- 1½ teaspoons pure vanilla extract
- ¼ cup avocado oil or vegetable oil (60 milliliters)
- ¼ cup mini chocolate chips (35 grams)
Products used
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Ultra-Filtered Reduced Fat Chocolate Milk
Directions
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Step 1
Preheat the oven to 400°F. Line a standard 12-cup muffin pan with paper liners.
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Step 2
Whisk the whole wheat flour, cocoa powder, baking powder, baking soda, and Kosher salt in a small mixing bowl. Set aside.
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Step 3
Use a box grater to shred the zucchinis, until you have 1 packed cup (160 grams). Transfer the grated zucchini to a large mixing bowl. Add the maple syrup, chocolate milk, eggs, vanilla extract, and avocado oil. Whisk until smooth. Then, fold in the dry ingredients, just until there are no more streaks of flour.
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Step 4
Divide the batter between the 12 paper liners. Sprinkle each muffin with about 1 teaspoon of mini chocolate chips.
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Step 5
Bake the muffins at 400°F for 5 minutes. Then, without opening the oven door, reduce the oven to 350°F. Bake the muffins for 12-14 more minutes, until an inserted toothpick has just a few moist crumbs.
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Step 6
Let the muffins cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool completely. Store in an airtight container for 2-3 days or freeze for up to 3 months.
Nutrition (12 servings):
146 calories; 7.3 g fat; 1.9 g saturated fat; 33 mg cholesterol; 4.8 g protein; 20.2 g carbohydrates; 2.8 g fiber; 171 mg sodium; 56 mg calcium
