Healthy double chocolate zucchini muffins! Healthy, oil free, refined sugar free and egg free, made with whole wheat flour and coconut sugar instead of white sugar. This is a great recipe to use up zucchinis from your garden this summer- 1 batch uses about 2 small zucchinis shredded up. These muffins are not too sweet so they are great for a grab and go breakfast!
INGREDIENTS
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup unsweetened cocoa powder- sifted to get rid of any clumps
Wet Ingredients
- 2 cups shredded zucchini- about 2 small or 1 1/2 medium zucchinis
- 1 extra ripe banana mashed
- 1 cup non dairy milk- oat, almond or soy
- 1 tbsp apple cider vinegar
- 1/2 cup coconut sugar -use extra 1/4 cup if you want a sweeter muffin
- 1 tsp vanilla
- 1/4 cup creamy/ runny almond butter
- 1/2 cup chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees.
- 1. In a large mixing bowl whisk together all of the dry ingredients. Make sure the cocoa powder doesn’t have any big chunks. Set aside.
- 2. Place the shredded zucchini on a cheese cloth or dish towel and wrap it up. Use your hands to squeeze out some of the extra liquid (about 3 big squeezes is enough). Set aside.
- 3. In another large mixing bowl mash up the ripe banana. Add in the squeezed shredded zucchini and the rest of the wet ingredients and mix together.
- 4. Combine the wet mixture into the dry and stir to combine but don’t overmix the batter. Mix in the chocolate chips. Scoop into a muffin tray lined with cupcake liners. Bake at 350 for 20 -24 minutes. Take out of the oven and let them rest for another 10-15 minutes to firm up before serving.
Healthy Double Chocolate Zucchini Muffins
Whole wheat flour, almond flour, baking soda, baking powder, cocoa powder, shredded zucchini, banana, coconut sugar, non dairy milk, ACV, almond butter
Equipment
- 1 muffin tin plus cupcake liners
- 2 mixing bowls
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup unsweetened cocoa powder sifted to remove any clumps
Wet Ingredients
- 2 cups shredded zucchini about 1 1/2 medium zucchinis
- 1 ripe banana mashed
- 1 cup non dairy milk- oat almond or soy
- 1 tbsp apple cider vinegar
- 1/2 cup coconut sugar use extra 1/4 cup if you want a sweeter muffin
- 1 tsp vanilla
- 1/4 cup creamy/ runny almond butter
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- 1. In a large mixing bowl whisk together all of the dry ingredients. Make sure the cocoa powder doesn't have any big chunks. Set aside.
- 2. Place the shredded zucchini on a cheese cloth or dish towel and wrap it up. Use your hands to squeeze out some of the extra liquid (about 3 big squeezes is enough). Set aside
- 3. In another large mixing bowl mash up the ripe banana. Add in the squeezed shredded zucchini and the rest of the wet ingredients and mix together.
- 4. Combine the wet mixture into the dry and stir to combine but don't overmix the batter. Mix in the chocolate chips. Scoop into a muffin tray lined with cupcake liners. Bake at 350 for 20 -24 minutes. Take out of the oven and let them rest for another 10-15 minutes to firm up before serving.
