Chocolate Zucchini Muffins

Chocolate zucchini muffins are doubly good with double chocolate of cocoa powder and chocolate chips, and of course grated zucchini. There is no added oil, applesauce is used instead. There is no added sugar, honey is used to sweetened. This is a healthy muffin just perfect for breakfast or snack.

 

Most vegetable gardeners grow zucchini squash, it is easy and quick. But sometimes one zucchini will hide under a leaf or two and is missed being picked until it becomes the giant zucchini from Mars! Ha ha ha. What can you do when you have a very large zucchini? Pick it, cut into pieces, remove seeds easily by slicing down the middle (there is going to be a lot of them), grate, and make chocolate zucchini muffins!

These chocolate zucchini muffins are easy to make and bake, once the zucchini is all grated. I leave the skin on the zucchini when I grate – you can use a cheese grater or food processor. Squeeze the extra moisture out of the grated zucchini by pressing in a strainer. You use only 1 cup of grated zucchini in this recipe; any additional zucchini can be divided, stored in an airtight bag, and froze for later use like making muffins in the winter time. Be sure to label the container.

It will take just minutes to prepare your chocolate zucchini muffins with enough time to enjoy for breakfast. Measure your white flour and wheat flour into a large bowl along with the cocoa powder, baking powder, and salt. Whisk together and set aside. In another bowl, mix together the honey, milk, and applesauce; next you will fold in the egg gently. Add the wet ingredients to the dry ingredients and gently mix until just combined. The next two steps are just as easy, gently fold in the grated zucchini and chocolate chips.

Muffins are one of those baked goods you don’t want to over stir, everything should be mixed until just combined, a few lumps are okay. Over-mixing can result in flat muffins and tougher muffins. Because you are using applesauce instead of oil, these muffins will have a slightly chewier texture but will be plenty moist, tender, and soft.

Scoop muffin batter into your greased or lined muffin tins, bake in a preheated 350 degree oven for 15 to 20 minutes for regular sized muffins. If you are making mini muffins, bake for 10 minutes. There are two tests to see if your muffins are finished baking; insert a toothpick into the middle of the muffin and if it comes out clean they are finished baking. Another test is a instant read thermometer; muffins are ready at 200 degrees internally. Once your muffins are finished baking, remove from oven, cool for 5 minutes, and then eat or store in an airtight container for a few days.

I love eating a full-sized muffin but mini muffins are so fun and cute. If you are making mini muffins I recommend using mini chocolate chips to keep the mini theme going. Bake time will be shorter, around 10 minutes. This recipe should make about 3 dozen mini muffins.

I love finding a bag of grated zucchini in my freezer, then I can make these chocolate zucchini muffins year round. But don’t worry if you didn’t grow zucchini in your garden or your neighbor didn’t share their zucchini with you. Zucchini squash is usually found year round in the produce section of your local grocery store. Any size zucchini will work for making muffins.

These muffins will make a complete breakfast, add milk or juice or a favorite smoothie. Feel free to serve with fruit or eggs and you have a delicious breakfast any morning or night especially if you love breakfast for dinner.

Originally posted September 23, 2011, recipe and photo update January 2019