Jul
14

Zucchini season is HERE because my Pinterest feed told me so. I even made a board devoted to all things zucchini (shameless plug so you can follow me!).

If you’re thinking that you would never put zucchini in a baked good, it’s time to get out of your comfort zone because these muffins are MIND-BLOWING and full of chocolate love with zero zucchini taste.

I love when vegetables can taste like chocolate, don’t you?

Healthy Double Chocolate Zucchini Muffins

After all, remember my skinny banana chocolate chip zucchini muffins from last summer? Probably one of my favorite muffins on my blog.

I say that about every muffin I put on this blog though, so think what you will.

Healthy Double Chocolate Zucchini Muffins

I spent half of the weekend perfecting this recipe. Seriously, I think I made these muffins four times. During one attempt, I tried to insert avocado into the baking equation, but it didn’t work as well as I hoped. It’s not that the muffins weren’t good with avocado, they just weren’t fluffy; I opted to use a bit of coconut oil instead.

Now you would think that the average zucchini bread would be healthy, but most recipes call for more than a cup of sugar and at least a 1/2 cup of oil. I’m usually not found of baking with lots of sugar or fat (unless it comes to cookies), so I thought I’d try my best to make healthy chocolate zucchini muffins that still taste amazing.

Healthy Double Chocolate Zucchini Muffins

CHOMP. I succeeded thanks to a few special ingredients in these chocolate zucchini muffins.

  • Applesauce instead of lots of oil. Keeps the muffins moist without adding lots of calories. After all we need to save some for the chocolate chips.

  • Almond Breeze Unsweetened Almond Milk. 30 calories in a cup? I’m cool with that. And it helps to keep these muffins dairy free.

  • Whole wheat pastry flour. Probably the best wheat flour out there. You can’t even tell these muffins are whole-grain!

  • Honey instead of sugar. Technically honey is sugar, but it’s not a refined sugar plus it also helps to keep these muffins soft.

  • Zucchini. Of course, this veggie adds an insanely amount of moisture to the muffins. They are just SO good you guys!

Healthy Double Chocolate Zucchini Muffins

These chocolate zucchini muffins would be perfect for breakfast, an afternoon treat, or even dessert. You can even bake these as bars or as a bread, but of course you’ll need to adjust baking times.

I know you guys are muffin lovers, so if you make these, snap a photo and tag #ambitiouskitchen on Instagram. I’m looking forward to seeing the photos!

Have a wonderful week! xo

Healthy Double Chocolate Zucchini Muffins

 

5.0 from 1 reviews
Healthy Double Chocolate Zucchini Muffins
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1 muffin
  • Calories: 160
  • Fat: 6g
  • Carbohydrates: 25g
  • Sugar: 14g
  • Fiber: 2.3g
  • Protein: 3.4g
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Chocolate muffins get a healthy makeover! Made with whole wheat flour and no butter or refined sugars. You're going to love these perfectly moist, insanely delicious muffins!
Ingredients
  • 1 1/4 cup whole wheat pastry flour or white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, melted and cooled
  • 1/3 cup honey or agave nectar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg white
  • 1 cup shredded zucchini (about 1 medium)
  • 1/4 cup unsweetened applesauce (you can also use greek yogurt!)
  • 1/2 cup Almond Breeze Unsweetened Almond Milk
  • 1/2 cup regular or mini chocolate chips
Instructions
  1. Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  4. In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg and egg white; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
Notes
To keep muffins dairy free, use dairy free chocolate chips.

I love adding a few extra chocolate chips (2-3) on top of each muffin before baking to make them look pretty, but it's up to you!

 

Blue Diamond Almond Milk

This post is brought to you by Blue Diamond Almond Breeze Almond Milk, but as always all opinions are my own; I love baking with their almond milk! Thanks for continuing to support Ambitious Kitchen.