Chocolate Zucchini Muffins

By Support+Feed Team

Rich chocolatey muffins with hidden vegetables for a hearty snack or breakfast that is hard to resist.

YIELDS: 24 muffins or 10 slices of bread

COOK TIME: 20 min

PREP TIME: 20 min

OPTIONAL INGREDIENTS
½ cup (57 grams) of walnuts. Gluten-free flour can be substituted for regular flour. Instead of applesauce try 1 ½ medium sized bananas mashed, adding a different flavor.

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INGREDIENTS

  • 2 ½ cups (312 grams) of flour
  • ⅓ cup (42 grams) unsweetened cocoa powder
  • 1 tbsp (15 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) sea salt
  • 1 tsp (5 ml) cinnamon
  • ¾ cups (188 grams) of applesauce
  • 1½ cups (375 ml) of plant milk (soy, almond, oat, etc)
  • ¼ cup (60 ml) vegetable oil, or melted coconut oil
  • ⅔ cup (150 ml) maple syrup
  • 2 tsp (10 ml) vanilla extract
  • 2 cups (280 grams) shredded zucchini
  • 1 cup (170 grams) semisweet chocolate chips, plus more for sprinkling

 

RECIPE

  1. Preheat the oven to 350°F (180°C) and lightly oil or line your muffin pans or a 9 x 5 loaf pan
  2. In a medium bowl, whisk together the dry ingredients of flour, cocoa powder, baking powder, baking soda, salt, and cinnamon until well blended.
  3. In a large bowl, whisk together the applesauce, plant milk, oil, maple syrup, and vanilla.
  4. Add the zucchini to the large bowl and stir until evenly distributed in the liquid.
  5. Add the dry ingredients to the large bowl of wet ingredients and zucchini, stirring lightly until just combined. Do not over-mix to ensure the muffins will come out soft and fluffy.
  6. Fold in the chocolate chips and walnuts if using.
  7. Pour the batter into the prepared muffin tin or loaf pans. Top with more chocolate chips.
  8. Bake until a toothpick in the center comes out clean of batter. Muffins bake for about 20 minutes, and a loaf bakes for about 50- 60 minutes.
  9. Remove from the oven and allow to cool before removing from tins or slicing.

 

CHEF’S NOTES:
– These muffins can be frozen and easily defrosted in the fridge, microwave, or toaster oven for a quick treat.
– To add some extra protein, you can substitute ½ cup of wheat flour for almond flour or protein powder.