These chocolate zucchini muffins are delicious, and they're made with less sugar than a typical chocolate muffin. Oat flour, olive oil, and honey all combine to make these scrumptious, chocolate-y treats!
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 might not dig this recipe.
I don't say that to undersell my creation, as I love the hell out of it. Rather, I want to spare those of you that might make this and feel like you wasted time or money.
Dark chocolate lovers, hook on! These are for you!
How To Make Chocolate Zucchini Muffins
Oat flour and cocoa powder - This makes up the base of these muffins. If you're not gluten-free, spelt flour also works!
Baking soda and baking powder - The combination of these two leavening agents helps this recipe to both rise and bake.
Salt, cinnamon, vanilla - These ingredients add flavor; the cinnamon is optional, though it adds a nice little somethin', somethin'.
Applesauce - I use a lot of applesauce in my lower sugar recipes, as it adds not only texture to baked goods, but also a natural sweetness.
Honey and stevia - In addition to applesauce, honey and stevia combine to sweeten the muffins even further. I use just a modest amount of honey here, which doesn't overwhelm the chocolate-y flavor. You can also use maple syrup.
Eggs - One large egg serves to add both protein, texture, and help hold the muffin together, especially in the absence of gluten. Egg replacers are fairly successful in muffin recipes, if you're allergic.
Oil/butter - This is the fat source and adds richness. I like coconut oil best, though the kids prefer melted butter or grapeseed oil. I also enjoy olive oil, though the flavor can shine through, which my kids don't like. Be aware that when using coconut oil, it's best to have the other ingredients at room temperature. Coconut oil clumps when cold or mixed with cold ingredients.
Milk - Choose a milk you like, as always. This adds a touch of moisture. You can even use water.
Zucchini - This addition helps add moisture and creates a 'fudgy' texture factor. It's works for my Zucchini Brownies as well!
Vinegar - A touch of apple cider vinegar works with baking soda to create a fluffier texture.
Chocolate chips - These add sweetness and deliciousness. If you're eating a really low sugar diet, you can use unsweetened chocolate chips.
Tips and tricks
If you'd like to avoid the stevia, add in an extra tablespoon of liquid sweetener, and eliminate one tablespoon of milk.
The finely grated zucchini adds both nutrition and moistness. It also gives the muffins a nearly 'fudgy' texture.
Though there are only two tablespoons of added sweetener, extra vanilla and a pop of cinnamon both contribute greatly to flavor, and applesauce helps with natural sweetness.
My kids all hungrily eat these, and I absolutely love them! I hope you do too, if you make them.
Healthy Chocolate Zucchini Muffins
- 1 cup oat flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon optional
- ½ cup applesauce
- 1 large egg
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 2 Tablespoons milk of your choice
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 10 drops liquid stevia (see Notes)
- 1 small zucchini (finely grated, about one cup)
- ¼ 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 have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!