Delicious Chocolate Zucchini Muffins

Our Spring Break cooking camp is coming up next week and we have been in the process of trialing new recipes to make with the kids. We always like to include recipes for familiar foods such as cookies and muffins but use an ingredient or two that the kids may not be familiar with or have never tried.

This year we decided to include a classic, the zucchini muffin. Of course we wanted to find a recipe that was on the healthier side since it is a “Healthy Kids Cooking Camp” and we always make sure to try out the recipes beforehand, just in case the texture or flavor isn’t quite right.

Our first recipe was just that, a flop, there wasn’t enough fat and not only did the muffin stick to the muffin liner but the texture was off. Our second recipe though, it was a hit. So far everyone who has tried it has enjoyed it. It’s not the sweetest muffin on the block, but sometimes we forget what a muffin is supposed to be like since the average muffin is now a cupcake minus the icing. I think the kids will enjoy making and eating these, I know my toddler did!

Here is the recipe as I made it, I did make a few adjustments from the original recipe (original recipe will be linked below).

Delicious Chocolate Zucchini Muffins!

Ingredients:

  • 1 ¼ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp coconut oil, melted and cooled
  • ⅓ cup honey
  • 1 tsp vanilla
  • 1 egg
  • 1 egg white
  • 1 cup peeled and grated zucchini (about 1 medium)
  • ¼ cup unsweetened apple sauce
  • ½ cup milk
  • ½ cup semi-sweet chocolate chips

 

Directions:                                                                                                                                                      Makes: 12 muffins                            

  1. Pre-heat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  2. Squeeze grated zucchini of excess water with a paper towel.
  3. In a medium bowl: sift flour, cocoa powder, baking soda, and salt; whisk together, then set aside.
  4. In the bowl of a stand mixer, add coconut oil, honey, vanilla, egg and egg white; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy

 

 

The original recipe was found on the Ambitious Kitchen website, found here.

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