Double Chocolate Zucchini Muffins
Anyone who knows me is aware of my need for an occasional (okay sometimes more than occasional) “serious chocolate fix.” Usually a piece (or 2 or 3!) of dark chocolate does the trick. However, one day I was also craving a really good muffin and thought why not combine the two? Well, look what happened…
Yield: 12 standard muffins (or about 36 mini's)
Yield: 12 standard muffins (or about 36 mini's)
Ingredients
- 12 standard 2-inch paper muffin liners
- Olive oil spray
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup + 2 tablespoons coconut palm sugar see MPM Mini-Bites for more info
Wet Ingredients
- 2 tablespoons natural unsweetened applesauce like Musselman’s
- 2 tablespoons almond oil or olive oil
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 cup grated zucchini about 1 medium
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Lightly coat liners with olive oil spray.) If not using liners, coat pan lightly with olive oil spray.
- Gently spoon flour into measuring cups; leveling with a butter knife. In a medium bowl, add flour and remaining dry ingredients, sifting mixture twice.
- With an electric mixer on medium speed, beat all wet ingredients for about 2 minutes or until well mixed.
- On low speed, gradually add dry ingredients, beating until just combined. Do not over-mix.
- By hand, fold in grated zucchini and chocolate chips.
- Allow batter to rest for 30 minutes. Divide batter equally into prepared muffin cups.
- Bake for 20 to 25 minutes or until muffin tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes. Remove muffins to a rack to finish cooling.
Notes
Make Ahead and Storage Tips: store muffins covered in the refrigerator for up to 1 week. Muffins may also be wrapped individually and frozen for up to 3 months for a readily available, portion-controlled treat.
Coconut Palm Sugar: read more about this healthier sweetener here.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Letting the batter sit for 30 minutes before baking, allows the fiber in this flour to absorb the liquid. This will help produce a more tender muffin that rises nicely.
I have used both Bob’s Red Mill or Arrowhead Mills Whole Wheat Pastry Flour extensively for baking cookies, bars, muffins and quick breads. This flour can be substituted on a cup per cup basis for all-purpose white flour and is a great way to add nutty whole-grain flavor and fiber as well as a pleasing texture and “crumb” to many of your baked goods.
While not gluten-free, whole wheat pastry flour is lower in protein and gluten and therefore easier to work with than many gluten-free flours. However, for those with gluten sensitivity, this flour may not be an appropriate choice.
For Gluten-free Muffins: substitute an equal amount of gluten-free baking flour mix such as Bob’s Red Mill plus 1/2 + 1/4 teaspoon xanthan gum in place of the whole wheat pastry flour. (But do make sure the rest of your dry ingredients are gluten-free as well.)
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