The Vegetable Connection

DONATE SPONSOR

Chocolate Zucchini Muffins

Zucchini
Zucchini

So much Zucchini, so little time.

At the end of the farm season, you likely have an abundance of zucchini – but how can you preserve and find creative ways to devour this low carb vegetable? Here’s a great way to sneak it into a sweet treat.

Can’t use your zucchini right away? use a food processor or manually shred with a cheese grater to freeze for up to a year. When the time comes to use the shredded zucchini, allow it to defrost and be sure to squeeze out as much water as possible to prevent soggy baked goods.

INGREDIENTS:

  • 1 Cup Flour
    • For this recipe, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but regular white flour works great, too!
  • 1/2 Cup Unsweetened Cocoa Powder
    • For this recipe, I used 1/4 cup cocoa & 1/4 cup cacao, instead
  • 3/4 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon ground cinnamon
  • 1 Cup Chocolate Chips
  • 2 Eggs
    • For a vegan option, you can use 2 flax eggs or 2 chia seed eggs as substitutions. I would recommend flax egg for this recipe.
  • 1/2 Cup Unsweetened Apple SauceYou can also use 1/2 Cup Vegetable Oil
  • 1 Cup Sugar
    • White sugar, coconut sugar, or any sugar substitute should work, too! On a sugar detox? You could try it:
      • without sugar
      • use 2-3 tablespoons of maple sugar instead
      • try 1-2 very ripe mashed banana(s)
  • 1 Teaspoon Vanilla (Did you know Rodelle Vanilla, the leading vanilla supplier in the world, is located in Fort Collins?!)
  • 1.5 Cups Raw Grated Zucchini
    • Make sure you’ve squeezed out any excess water: allow the grated zucchini to sit in a strainer for a couple hours in the sink, use cheesecloth, or simply use some paper towels to wrap and squeeze out as much liquid as you can. It can be up to 1/2 a cup of water!
  • OPTIONAL ADDITIONS:
    • 3 tablespoons of Hemp Hearts
    • 1 tablespoon of ground Flaxseed (if you didn’t use a flax egg) to add a nuttier flavor
    • 1 teaspoon Maca Root Powder for added vitamins & minerals

DIRECTIONS:

  1. Preheat the oven to 350 F degrees
  2. Prepare a muffin tine with spray or paper cups
  3. Combine all dry ingredients in a bowl:
    1. flour, cocoa powder, baking soda, baking powder, salt, cinnamon, & chocolate chips
  4. In a separate bowl (make sure it’s a large bowl – you will add the dry ingredients to this later), whisk together:
    1. eggs, apple sauce or oil, sugar, & vanilla
  5. Once the egg mixture is thoroughly combined, mix in the grated zucchini
  6. After zucchini is stirred in, start to gradually add in the dry mixture:
    1. Stir SLOWLY and not too much – just enough to have it fully mixed, try not to overmix
  7. Fill muffin tins about 2/3 – 3/4 full
  8. Bake in the oven for 20-35 minutes – check with a toothpick or fork in the center of a muffin to see if it comes out clean
  9. Remove from the oven and let sit in the pan for about 10 minutes
  10. Store in an air-tight container – if they aren’t all eaten immediately, they should last for up to a week ????
Chocolate zucchini muffins
Chocolate zucchini muffins

Recipe inspired from Mom’s Need to Know blog