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?
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.
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.
CHOMP. I succeeded thanks to a few special ingredients.
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!
These 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
- Serves: 12
- Serving size: 1 muffin
- Calories: 160
- Fat: 6g
- Carbohydrates: 25g
- Sugar: 14g
- Fiber: 2.3g
- Protein: 3.4g
- 1 ¼ cup whole wheat pastry flour or white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1/3 cup honey or agave nectar
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
- 1 cup shredded zucchini (about 1 medium)
- ¼ cup unsweetened applesauce
- ½ cup Almond Breeze Unsweetened Almond Milk
- ½ cup regular or mini chocolate chips
- Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
- Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- 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.
- 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!
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!
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.