You know those days when all you want is a muffin…but you know that you have pigged out a little too much over the week and haven’t hit the gym nearly enough?
Well…this recipe is for you. Or, if you just like to eat healthy, this recipe is for you too.
It was months ago that I had my first second third fourth slice of double chocolate zucchini loaf and I seriously couldn’t get enough. It was like eating a moist chocolate cake, but one that was somewhat healthy for you. Since then, I’ve been meaning to give it a go.
So today, I bring you double chocolate zucchini muffins.
I will admit to you that my vegetable repertoire is really not what it should be. If it isn’t loaded with carbs, chocolate, or sugar, I usually avoid it. So, when I waltzed into Safeway, list in hand, I actually didn’t even know where to find the zucchini – or what a zucchini looked like. So heads up – it’s this long green thing that looks like a cucumber imposter.
Anyway, I digress.
These muffins are SO moist, and the zucchini bakes right in so you can’t even taste it. Zucchini is so high is moisture content, that enough of it negates any need for oil. Point number 1.
I also made them with coconut oil (instead of butter) – Point number 2; I used almond milk instead of regular milk – Point number 3, and they’re made with applesauce, cocoa, honey, and whole wheat flour instead of loads and loads of sugar – Point number 4.
Seriously guys, these muffins are true winners. At less than 150 calories each, you can let yourself eat two. That being said, even one is pretty filling. The peeps at work gobbled them up in no time and I was treated to a wealth of compliments!
Big ups to Ambitious kitchen for this one.
For 12 muffins you need:
– 1 ¼ cup whole wheat flour
– 1/3 cup cocoa powder
– 1 teaspoon baking soda
– ¼ teaspoon salt
– 2 Tablespoons coconut oil
– 1/3 cup honey/agave nectar
– 1 teaspoon vanilla
– 1 egg + 1 additional egg white
– 1 cup shredded zucchini (about 1.5 zucchinis, shred it on the thinnest grater size, horizontally)
– ¼ cup unsweetened applesauce
– ½ cup unsweetened almond milk
– ½ cup chocolate chips
Step One: Shred your zucchini, then place it on a few paper towels and squeeze out the excess water.
Step Two: In a small bowl, whisk together flour, cocoa, baking soda, and salt.
Step Three: In a separate bowl, whisk the coconut oil, honey, vanilla, egg and egg white with an electric mixer on medium-low speed. Slowly add in zucchini, applesauce, and almond milk.
Step Four: Add your dry ingredients to the wet mixture and mix just until combined. Add chocolate chips.
Step Five: Toss into muffin tins, and bake for 22 minutes at 350F. Cool. Munch.