Chocolate Zucchini Muffins

A HOMAGE TO A CHILDHOOD FAVORITE - CHOCOLATE WITH HIDDEN VEGGIES!

Growing up, my mom’s chocolate zucchini bread was a constant baked good request. I’m a big fan of anything chocolate, and sneaking in a little bit of veg? I’m all in! I’ve been working on this recipe for a while + trust me, it’s about to change your breakfast game!

Zucchini breads are a classic way to get more veggies into your diet - kids + adults alike. You don’t really taste them, and depending on how small you shred/grate them - you can hardly see them either! It’s a simple way to boost the nutritional quality of a breakfast baked good that could easily turn into more of a dessert quality with added chocolate + sugar. But not these muffins! I wanted to bump the nutrition quality even more for these goodies without taking away from the chocolatey goodness we’re looking for!

These muffins are rich in chocolate flavor, almost fudgey, low in sugar, full of healthy fats, and packed with protein + fiber to keep you full through your morning!

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Chocolate Zucchini Muffins

Prep Time: 15 min
Cook Time: 20 min
Servings: 12

INGREDIENTS

• 1 c almond flour

• 1 c gluten-free all-purpose flour (I use Bob’s Red Mill brand)

• 1/2 c cocoa powder

• 1 tsp. baking powder

• 1/2 c unsweetened applesauce

• 1/2 - 3/4 c unsweetened milk of choice

• 1/3 c maple syrup

• 1 egg, whole

• 1 tsp. vanilla extract

• 2 medium zucchini, shredded (approx. 2 cups)

• 2 tbsp. dark or semi-sweet chocolate chips

• Optional: 2 servings of chocolate protein powder

INSTRUCTIONS

• Preheat the oven to 350 deg. F.

• In a medium mixing bowl combine almond flour, all-purpose flour, cocoa powder, baking powder + whisk together.

• Add in the applesauce, milk, maple syrup, egg + vanilla extract. Mix thoroughly.

• Shred zucchini with a cheese grater or mandolin. Using cheese cloth or paper towel, squeeze out some of the natural liquid from the zucchini. *Grate zucchini to your preference. Thinner grating will keep the zucchini more hidden in the muffins.

• Fold zucchini into the batter + mix completely.

• In a lined or coconut oil greased muffin tin, pour 1/4-1/3 c batter into each mold.

• Top each muffin with a couple (4-6) chocolate chips.

• Bake for 18-20 minutes (depending on elevation). Test with a cake tester before removing from the oven.

• Allow to cool completely before removing from the muffin tin.

• Enjoy!

NUTRITION INFO (1 MUFFIN)

Calories: 157, Fat: 7g, Carbohydrates: 21g, Fiber: 4.1g, Sugar: 9g, Added Sugar: 5.3g, Protein: 7g
*Nutrition Info includes 2 servings of protein powder + uses unsweetened almond milk.

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MAKE IT VEGAN

• Try a flax egg instead of a whole egg.

• Use plant-based protein powder.

MAKE IT PALEO

• Sub the all-purpose flour by doubling up on the almond flour. *May create a denser product.

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xx,
mallory