Scrumptious and fluffy, these double Chocolate Zucchini Muffins are the proper tasty deal with. Made with a formidable three cups of shredded zucchini, they’re so good and full of superb taste and chocolate chips.
Pair the pure sweetness of bananas with wholesome and nutritious zucchini, add just a few chocolate chips/chunks, and BOOM, breakfast is served with these chocolate zucchini muffins!
You’re going to love these wholesome(ish) zucchini chocolate chip muffins for a quick make-ahead breakfast. Park the extras within the freezer and sit again and watch whereas your loved ones will get their very own nourishing breakfast within the morning. BOOM.
Components and Variations
See the recipe card on the backside of the submit for a full listing of substances and measurements, however I wished to spotlight just a few right here as a result of they’re each scrumptious and necessary!
- Zucchini – 2 medium-sized zukes will do the trick right here. It is a nice alternative to make use of frozen shredded zucchini from final yr (associated: How to Freeze Zucchini). Enable the zucchini to thaw after which squeeze all extra water from it earlier than including it to the muffins.
- Bananas – you’ll need one thing very ripe and about to cross over the produce bridge.
- Flour – I used all-purpose, however a earlier model of this recipe advisable complete wheat pastry flour. You possibly can completely use both! If you happen to do use complete wheat flour, add 2 tbsp of significant wheat gluten in step 2 under within the recipe card.
- Oil – you should use your favourite neutral-flavored oil like coconut, avocado, or plain ol’ vegetable. You can even sub in butter if you happen to’d like.
- Eggs – to make these muffins actually plant-based, sub in your favourite egg alternative product.
- Chocolate – I like darkish chocolate cocoa powder for these muffins and I used chocolate baking chunks (72% cacao), however chocolate chips will even work.
Can You Freeze Chocolate Zucchini Muffins?
Sure, completely! My kiddos LOVE these muffins, so I hold 4-6 in an air-tight container at room temp and freeze the others for quick breakfasts.
Enable muffins to totally cool after which switch them to a freezer bag (we love these reusable silicone bags). You possibly can freeze them for as much as 3 months.
To thaw: set at room temp for ~4 hours, or thaw in a single day within the fridge. You can even microwave them in 30-second bursts till they’re absolutely thawed.
Professional Tip/Recipe Notes
- If you happen to’re making these zucchini banana muffins for choosy eaters, you’ll have higher luck sneaking within the zucchini if you happen to peel it first. The inexperienced shade of the peel is a useless giveaway to eagle-eyed eaters.
- If you happen to’re out of brown sugar, take a look at my submit on How to Make Brown Sugar.
- These muffins don’t have lots of oil in them to allow them to be liable to sticking a bit to standard cupcake liners. I take advantage of these parchment liners and so they work nice, or you’ll be able to calmly spritz your favourite traces with a non-stick cooking spray previous to including the combination.
- I take advantage of a stand mixer however it’s also possible to use a hand mixer, or a mixing bowl, a whisk, and a silicone spatula.
Extra Scrumptious Breakfast Recipes
Chocolate Zucchini Muffins
Scrumptious and fluffy, these double chocolate zucchini muffins are the proper tasty breakfast. Made with a formidable three cups of shredded zucchini, they’re so good and full of superb taste and chocolate chips.
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Preheat oven to 350 levels. Line muffin pan with muffin liners.
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In a bowl, combine collectively flour, cocoa, salt, baking soda, baking powder, and cinnamon.
1 1/2 cups all-purpose flour, 1/2 cup darkish chocolate cocoa, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
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Within the bowl of a stand mixer, mix oil, eggs, each sugars, vanilla, bananas, and zucchini.
1/3 cup oil, 2 eggs, room temperature, 1/4 cup sugar, 1/3 cup brown sugar, 1 tsp pure vanilla extract, 2 medium ripe bananas, 3 cups shredded zucchini
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Combine on medium-low for 1 minute, utilizing the paddle attachment on medium-low velocity.
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With the mixer on low, fold within the dry substances till simply mixed.
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Add the chocolate chips, combine till simply integrated.
3/4 cup semisweet chocolate chips
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Fill muffin liners about 75% full.
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Bake at 350F for 20 minutes or till a toothpick inserted in the midst of a muffin comes out clear.
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Take away from the oven and permit the muffins to chill within the pan for 10 minutes.
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Take away from pan and switch to cooling racks.
- a earlier model of this recipe advisable complete wheat pastry flour. If you happen to do use complete wheat flour, add 2 tbsp of significant wheat gluten in step 2 above within the recipe card.
- If you happen to’re making these zucchini banana muffins for choosy eaters, you’ll have higher luck sneaking within the zucchini if you happen to peel it first. The inexperienced shade of the peel is a useless giveaway to eagle-eyed eaters.
- These muffins don’t have lots of oil in them to allow them to be liable to sticking a bit to standard cupcake liners. I take advantage of parchment liners and so they work nice, or you’ll be able to calmly spritz your favourite traces with a non-stick cooking spray previous to including the combination.
Vitamin Information
Chocolate Zucchini Muffins
Quantity Per Serving
Energy 171
Energy from Fats 72
% Each day Worth*
Fats 8g12%
Saturated Fats 5g31%
Ldl cholesterol 18mg6%
Sodium 114mg5%
Potassium 256mg7%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 11g12%
Protein 4g8%
Vitamin A 80IU2%
Vitamin C 4.9mg6%
Calcium 36mg4%
Iron 1.5mg8%
* % Each day Values are primarily based on a 2000 calorie food regimen.
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