Death by Chocolate Zucchini Muffins are decadent and just happen to be healthy and vegan too! We’ll show you why you should thoroughly enjoy this recipe…guilt-free!
This muffin is a close relative to Zucchini Brownies, except that it has a bread-like texture (and it is portion controlled!)
It’s a variation of the ever popular Healthy Zucchini Muffins, except that a double dose of chocolate is involved and we used olive oil instead of yogurt for my dd who is vegan!
And although it is technically a variation of a muffin, you could definitely frost it and call it a cupcake. Or, make it into a bread loaf. Who doesn’t enjoy chocolate bread?
I’m reminded of this claim and why you should thoroughly enjoy this muffin. LOL 🙂
(No need to google this statement. I already did and found this article ChooseMyPlate.gov regarding the categorization of beans as vegetables.)
Call them what you will…these muffins are delicious and healthy! And, as I have said many, many time before…you just can’t tell there are any zucchini shreds in this baked good. You can’t. No sir. No way, no how.
There is no taste of zucchini, no matter what my eldest dd (who does not eat zucchini BTW) tells you! 🙂
How to Make Healthy Chocolate Zucchini Muffins
It’s a pretty bold statement. But, there are a few ways to up the healthy factor in this zucchini bread.
Add Grated Zucchini
Not only does adding a vegetable up the nutritional value of the muffin, but it adds a lot of moisture too! One medium zucchini yields about one cup of shreds. But, measure it out because I’m not exactly sure that my definition of a medium zucchini will match up with yours!
There is no need to sop up any of the extra moisture unless you grated the zucchini in advance and it is super soggy.
Substitute Whole Wheat Flour for All-Purpose Flour
Sometimes we make our own blend of whole wheat flour and unbleached all-purpose flour, as is the case with Whole Wheat Pumpkin Muffins. Lately, we’ve switched to pastry flour made with whole wheat in all of our baked goods and no one is the wiser. Whole wheat pastry flour has a lower protein content than 100% whole wheat flour. However, it substitutes one for one in a recipe calling for all-purpose flour and the baked good is tender and tasty.
Use Dark Chocolate
Of course any chocolate ups the decadence factor. We used dark chocolate cocoa powder and dark chocolate chips for more antioxidants. I’m a fan of mini chips because they seem to more evenly distribute so as to have some in each bite.
I’m thinking a little dark chocolate ganache might be in order on the next batch.
Try Olive Oil instead of Vegetable Oil
It’s not just for sauteing! We’ve been using the extra virgin variety more and more instead of canola oil. Our Healthy Banana Muffins use yogurt, and that is an option here too!
I hope that I have made my case! Go ahead and enjoy these Death by Chocolate Zucchini Muffins…Guilt-free!
Death by Chocolate Zucchini Muffins
- 1 cup zucchini shredded
- 3/4 cup whole wheat pastry flour or unbleached all-purpose flour
- 1/4 cup Stevia sugar blend or 1/3 cup sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons cocoa powder dark chocolate
- 1 egg replacer (see notes below) or 1 egg beaten
- 2 Tablespoons almond milk any kind of milk is ok
- 1/4 cup olive oil extra virgin
- 1/4 cup mini chocolate chips
- Preheat oven to 350 degrees F.
- Combine flour, Stevia sugar blend, baking powder, baking soda, salt, cinnamon and cocoa powder in a bowl.
- Stir egg replacer (or egg), milk and oil into the dry mix. The batter will be stiff.
- Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.
- Fold in chocolate chips.
- Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (If using paper liners, give them a spritz too!)
- Bake for 20-25 minute or until the muffins are firm.
- Allow muffins to cool for 5 minutes in pan and then remove to a wire rack to cool further.