Chocolate Zucchini Muffins
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.
- 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
- 1/2 Cup Unsweetened Apple Sauce
- You 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:
- Preheat the oven to 350 F degrees
- Prepare a muffin tine with spray or paper cups
- Combine all dry ingredients in a bowl:
- flour, cocoa powder, baking soda, baking powder, salt, cinnamon, & chocolate chips
- In a separate bowl (make sure it’s a large bowl – you will add the dry ingredients to this later), whisk together:
- eggs, apple sauce or oil, sugar, & vanilla
- Once the egg mixture is thoroughly combined, mix in the grated zucchini
- After zucchini is stirred in, start to gradually add in the dry mixture:
- Stir SLOWLY and not too much – just enough to have it fully mixed, try not to overmix
- Fill muffin tins about 2/3 – 3/4 full
- 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
- Remove from the oven and let sit in the pan for about 10 minutes
- Store in an air-tight container – if they aren’t all eaten immediately, they should last for up to a week 😉
Recipe inspired from Mom’s Need to Know blog