Soft and moist dark chocolate zucchini muffins made with less added sweetener. Oat flour, olive oil, and honey all combine to make these healthier treats.
Short and sweet today, as I’m literally recovering from death.
I’ve been super sick since last Tuesday, but my love for this recipe has me muddling through.
You might describe what I have as ‘walking pneumonia’, though, I really don’t know. I’m headed to the doc today for a good vein drink of vitamin C and a few tests. I’m hopeful for getting my routine back by mid-week.
My appetite has also been ‘off’, leaving me with cravings for a lot of soup, cold, thick smoothies, tons of potatoes, eggs, and oats in muffin form.
Though I devised this recipe before getting sick, it is something I’ve been wanting because of the oat flour base. (The chocolate is also helping me power through this post, so amen for that!)
As we head out of the dog days of summer and into Fall, I wanted to throw this out there for any of you that have some zucchini to use up (or just want a good, healthy chocolate muffin). 🙂
As always, let me say that if you’re used to muffins that taste like cupcakes, you probably won’t dig this recipe.
I don’t say that to undersell my creation, as I love the hell out of it, but rather to spare those of you that might make this and feel like you wasted money or ingredients.
Dark chocolate lovers, hook on! These are for you!
The finely grated zucchini adds both nutrition and moistness. I also find that it gives this recipe a density that borders on being fudgy.
Though there are only two tablespoons of added sweetener, extra vanilla and a pop of cinnamon both contribute greatly to the flavor, and applesauce helps make up for any lack of sugar you might be used to.
My kids all hungrily eat these, and I absolutely love them! I hope you do too, if you make them.
Lower Sugar Chocolate Zucchini Muffins
- 1 cup oat flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 cup applesauce
- 1 large egg
- 2 Tbsp olive oil
- 2 Tbsp brown rice syrup or honey
- 2 Tbsp milk of your choice
- 1 Tbsp vanilla extract
- 2 tsp apple cider vinegar
- 10 drops liquid stevia (see Notes)
- 1 medium zucchini (finely grated, about 1 1/2 - 2 lightly packed cups)
- 1/4 cup chocolate chips (optional, for topping)
- Preheat the oven to 350 degrees.
- In a large bowl, whisk the dry ingredients together (flour, cocoa, baking powder, baking soda, salt, and cinnamon).
- In a separate bowl, mix the wet ingredients (applesauce, egg, oil, sweetener, milk, vanilla, vinegar, stevia, and zucchini).
- Make a well in the center of the dry mix, and pour in the wet ingredients.
- Gently mix together the batter, trying not to mix it more than 15 times.
- Using an ice cream scoop or small measuring cup, dollop the batter equally among 12 paper muffin cups.
- Top each with a few chocolate chips, if desired.
- Bake the muffins for 14-15 minutes (tops should be springy to the touch).
- Cool 5-10 minutes and enjoy!
If you’d like to avoid the stevia, add in an extra tablespoon of liquid sweetener, and eliminate one tablespoon of milk.