It’s already August for many of us it’s been a hot summer. It is also the time when we begin to see more zucchini recipes as it’s the time of year there’s a bumper crop of zucchini everywhere.
I found this recipe in my inbox and it was a hit, even with my seven-year-old nephew, a very picky eater. The best part was that I got to sneak in a little nutrition with all the chocolate goodness. I hope you give this recipe a whirl. There’s a link for A Kitchen Addiction to see what other goodies she has.
This recipe has adaptations for:
- Low Sugar
- Vegan, Vegetarian
Happy Monday to everyone.
Double Chocolate Zucchini Muffins by A Kitchen Addiction adapted by Still A Chick Lit
Yield: 18 muffins
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes
2 1/4 cups white whole wheat flour or all-purpose flour (brown rice flour, quinoa flour, buckwheat flour)
1 cup unsweetened baking cocoa (Dutch-Process cocoa powder)
1/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, or coconut, raw cane, golden, or turbinado sugar, pulsed fine before using)
1/4 cup brown sugar (Swerve brown sugar substitute, or organic brown sugar, light or dark)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 Cup whole-fat or low-fat plain yogurt (non-dairy: almond, soy, or coconut yogurt) (dairy: Greek plain yogurt low fat, whole milk Greek yogurt, do not use fat-free yogurt)
1 cup milk (dairy: whole, 2%, or skim) (non-dairy: almond, soy, rice, or light coconut milk)
2 teaspoons vanilla extract
2 eggs (1/4 cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer)
1/4 cup melted coconut oil (measured in the liquid state), melted and cooled butter or canola oil would also work (vegan unsalted butter)
2 cups shredded zucchini
3/4 Cups mini chocolate chips + additional mini chocolate chips for garnish, if desired
Preheat oven to 375 degrees Fahrenheit. Line muffin tins with cupcake liners or spray muffin tins with nonstick cooking spray.
In a large bowl, whisk together flour, unsweetened baking cocoa, sugar, brown sugar, baking soda, baking powder, and salt until well-combined. Stir in yogurt, milk, and vanilla extract until the mixture just starts to combine.
Add in eggs and melted coconut oil. Stir until combined.
Gently fold in shredded zucchini and mini chocolate chips.
Divide batter into muffin cups. Depending on the size of the muffin cup, each cup will be anywhere from 3/4 to completely full.
Bake for 15-20 minutes, or until the toothpick inserted in the center comes out mostly clean.
Store leftovers in an airtight container.
For More Recipes From A Kitchen Addiction visit: