Here’s a simple recipe for chocolate zucchini muffins. The subtle chocolate flavor comes from the addition of natural cocoa powder. For more intense chocolate flavor, stir 1/2 cup chocolate chips into the batter.
To make the best zucchini muffins, start with small or medium fresh zucchini. Large zucchini can be full of seeds and aren’t good to bake with. Use the small holes of a box grater to finely shred the zucchini.
Chocolate Zucchini Muffins
1 1/4 cups all-purpose flour
1/4 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 egg, beaten
1/2 cup organic evaporated cane sugar or sucanat
1 6-ounce container plain yogurt (whole milk or low-fat)
1/4 cup virgin unrefined coconut oil, melted (liquid)
1 cup finely shredded zucchini
1 1/2 teaspoons pure vanilla
Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Spray paper baking cups lightly with cooking spray.)
Place flour, cocoa, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, coconut oil, zucchini and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Divide batter among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack.
Makes 12 muffins
Tip: This zucchini muffin is lightly sweetened. If you prefer a sweeter muffin you may want to increase the sugar to 3/4 cup.
Whole Wheat Zucchini Muffins
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