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)
Author: Linda Shapiro, © Meal Planning Maven
- 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
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.
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.)