Get ready for a chocolate explosion in your mouth! This recipe is ooey gooey chocolaty with a little bit of healthy. You know this recipe is going to be good when the title contains chocolate times 2!
As moms we love chocolate but we’re also concerned with eating healthy and feeding our kids healthy snacks. These Chocolate Chocolate Chip Zucchini Muffins are a perfect blend of healthy and yum.
My kids love this muffin! It’s a great afternoon snack. Serve it with milk for the kiddos or a cup of coffee for the mamma’s.
You’ll want to double this batch and pop half in the freezer. These muffins make a great on-the-go breakfast. Just pop them into the microwave for 30-45 seconds and head out the door.
The dark chocolate chips add to the rich double chocolaty flavor in this muffin. Just look at that gooey goodness!
I’m definitely a chocolate lover. When I’m in need of a sweet treat chocolate is my first choice. These muffins are a great healthier option to satisfy my chocolate craving.
This recipe can easily be adapted to be Vegan. Substitute the milk for your favorite dairy-free option. It’s also an oil free recipe.
Let’s get baking!
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Products used:
Ingredients:
- 1 ¼ cups Bobs Red Mill Unbleached White All Purpose Flour
- ¼ cup cocoa powder
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 whole ripe banana, mashed
- ½ cup honey
- 1/2 cup unsweetened applesauce
- ¼ cup milk (or non-dairy milk. The photo shows half & half. I was out of milk so I substituted with the half & half)
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ½-1 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees. Line muffin pan with silicone baking cups. These are what I use and they work great!
(If using paper liners lightly spray the inside of liners with cooking spray.)
Wisk flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium size bowl.
Mix mashed banana, honey, applesauce, vanilla, shredded zucchini and chocolate chips in large bowl. Stir until evenly combined.
Add flour mixture to wet mix in 3 batches and stir until just combined.
Use a cookie scoop to place batter in silicone baking cups. Fill cups about ¾ full.
Bake 20-25 minutes. Insert toothpick into center. If it comes out clean they are done!
Let cool and then enjoy!
Makes 12-15 muffins
Variation:
This recipe can be placed in 3 mini loaf pans. Bake in mini loaf pans at 350 degrees for 45-50 minutes or until toothpick inserted into center comes out clean.
Notes:
Silicone Baking Cups: I really like baking with silicone baking cups. This eliminates the need to grease a muffin tin.
These muffins keep well in the fridge or freezer. To freeze- let cool completely and place in 1 gallon zip lock freezer bag. Extract as much air as possible from freezer bag.
Make sure to pin this recipe to make later!
- 1 ¼ cups Bobs Red Mill Unbleached White All Purpose Flour
- ¼ cup cocoa powder
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 whole ripe banana, mashed
- ½ cup honey
- 1/2 cup unsweetened applesauce
- ¼ cup milk (or non-dairy milk)
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ½-1 cup dark chocolate chips
- Preheat oven to 350 degrees. Line muffin pan with silicone muffin cups.(If using paper liners lightly spray the inside of liners with cooking spray.)
- Wisk flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium size bowl.
- Mix mashed banana, honey, applesauce, vanilla, shredded zucchini and chocolate chips in large bowl. Stir until evenly combined.
- Add flour mixture to wet mix in 3 batches and stir until just combined.
- Use a cookie scoop to place batter in silicone muffin cups. Fill cups about ¾ full.
- Bake 20-25 minutes. Insert toothpick into center. If it comes out clean they are done!
- Let cool and then enjoy!
- Silicone Baking Cups: I really like baking with silicone muffin cups. This eliminates the need to grease a muffin tin.
- These muffins keep well in the fridge or freezer. To freeze let cool completely and place in 1 gallon zip lock freezer bag. Extract as much air as possible from freezer bag.
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