These chocolate and zucchini muffins are delicious and moist, with big flavor. The zucchini flavor blends in with the banana and chocolate seamlessly. You can opt for including 1/2 cup chopped walnuts or pecans for added texture.
Chocolate and Zucchini Muffins Recipes
Chocolate and Zucchini Muffins Recipes
- 1 3/4 cup all purpose flour
- 1/2 cup ground flaxseed
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 1/2 cups zucchini coarsely grated
- 1/2 cup banana mashed ripe
- 3/4 cup milk 2 %, or soy milk
- 1 large egg lightly beaten
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips mini
- Preheat oven to 350 F, and line a muffin pan with liners.
- In a large bowl, combine the first 8 dry ingredients, and mix well using a whisk.
- Add the zucchini and banana, and mix well using a large wooden spoon or a spatula.
- In a separate bowl, mix the egg, milk, vegetable oil, and vanilla extract. Add to the flour mixture and stir until well combined, careful not to overmix. Stir in the chocolate chips, and fill the muffin pan using an ice cream scoop.
- Bake 20-25 minutes, until golden brown and toothpick inserted in center comes out clean.
- Muffins can cool on a wire rack.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Zucchini in chocolate cake
To incorporate zucchini into your cake recipe, you can use a variety of methods. You can use a food processor or a high-speed blender to blend the zucchini and other dry ingredients together. You can also add vanilla extract or yoghurt to the batter before baking. Once the cake batter is combined, you can fold in the zucchini and bake it for 25 to 30 minutes until it is moist. After baking, you can frost it.
Start by grating zucchini on a box grater with large holes. Use a clean dish towel or a cheesecloth to wring out the excess water. Next, you need to combine the flour, sugar, baking soda, and cocoa powder. After mixing together the ingredients, add in the zucchini. Blend until smooth. Add in 3/4 cup of chocolate chips. Stir until evenly distributed. Pour the batter into the prepared baking dish.
Zucchini in double chocolate muffins
Incorporate the two nutritious ingredients, zucchini and chocolate, into one delicious treat! Double chocolate muffins are a healthy, delicious way to get both vegetables into your diet. You can freeze leftover muffins, reheat them in the microwave, or even serve them frozen! Just make sure to store them in a freezer-safe container or ziploc bag, and thaw them at room temperature before eating them. You can also freeze them for up to 2 months!
These healthy muffins contain no oil or butter, yet still taste decadent, thanks to the added protein and nutrients from zucchini. The zucchini is also in season in June through August, making them the most delicious and affordable. However, you can also find zucchini year-round in most grocery stores, so you can satisfy your chocolate cravings any time of the year. If you’re looking for a healthier version, try replacing the sugar with honey and reducing the chocolate chips.
Zucchini in banana bread
If you’re looking for a healthy twist on banana bread, try baking zucchini in it! This delicious bread is loaded with fiber and low in added sugar, and is perfect for healthy eating! You can make it with any kind of vegetable oil and replace the butter with melted butter. The best way to get the most out of this recipe is to use white whole wheat flour. This flour is richer in fiber than white flour, and is a great choice for making banana zucchini bread. You can also replace nuts with chocolate chips, but be sure to choose dark chocolate chips to avoid excessive sugar.
To make this recipe, you’ll need a loaf pan, 9-12 muffin cups, or 3 mini loaf pans. Place grated zucchini and mashed bananas in a two-cup measuring cup. Mix together the sugar, egg, vanilla extract, and olive oil. Next, stir in the zucchini. Make sure not to over-mix. Pour the batter into a loaf pan, and bake for about 45 to 50 minutes. Before serving, you can tent the pan with aluminum foil to prevent it from browning.
Zucchini in this recipe
These Chocolate and Zucchini Muffins are a tasty treat filled with a delicious chocolate flavor. They have two kinds of chocolate chips, and the zucchini adds great texture. These muffins will keep in the fridge for up to 3 days, and can even be frozen for easy breakfasts later. When you want to reheat them, simply microwave them for 30 seconds or so. They’re a healthy option, too.
Start by grating the zucchini finely. Make sure you squeeze out any extra liquid so that the zucchini doesn’t get soggy in the batter. Next, combine the dry ingredients. Whisk the dry ingredients until you remove any lumps. Whisking will also distribute the baking soda and powder evenly. This will promote a better rise. Next, add the zucchini pieces to the batter. Bake the muffins for 18 to 22 minutes.
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