These healthy chocolate zucchini muffins are packed full of moisture and are significantly lower in sugar and fat than the store-bought varieties. Plus, they can easily be made vegan by subbing regular milk for a milk alternative! They definitely come in handy when packing those lunch boxes!
So I’ve been continuing on with my muffin experiment on a quest to get Matt to NOT eat the store-bought muffins full of junk. This week’s experiment were these chocolate zucchini muffins. Matt gave them an A+ so I added them to our monthly muffin rotation. We froze up this batch and they have definitely been coming in handy for packing lunches! What I love about these muffins is first of all…they’re chocolate. Enough said??
Also, they’re packed full of moisture due to the presence of the zucchini. For those hesitant about sticking a bunch of zucchini into chocolate muffins, I swear you don’t even taste it! It’s a great way to prevent muffins from going all dry, AND to add some extra nutrients and fibre!
To top it all off, did you happen to notice the remarkable sugar content of these muffins?? Only 6 grams of sugar per muffin…that’s practically unheard of! Definitely beats the 30 grams of sugar that you’d normally find in the store-bought muffins.
Muffins don’t get much healthier than these!!
- 1 tbsp. chia seeds
- 1 ¼ cup skim milk (or milk alternative)
- 2 tsp. lemon juice
- 2 cups whole-wheat pastry flour
- ½ cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 ½ tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. vanilla extract
- ½ cup walnuts, chopped
- 1 cup shredded zucchini
- 1/3 cup dark chocolate chips (optional)
- Preheat the oven to 350 degrees F. Lightly grease muffin tin with cooking spray or oil.
- In a small bowl, stir together chia seeds and 3 tablespoons of water. Set aside.
- In a medium bowl, combine the milk and lemon juice. Set aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
- To the bowl with the milk and vinegar mixture, stir in the chia seed mixture, the maple syrup, and vanilla extract. Pour the milk mixture over the flour mixture and stir until just combined, being careful not to over mix. Fold in the walnuts, shredded zucchini, and chocolate chips (if using).
- Distribute the batter equally between the muffin tin wells. Bake for 15 to 17 minutes, or until a toothpick inserted into the centre of the muffin comes out clean. Allow the muffins to cool for 5 minutes.
- Run a knife around the edges of the muffins to release them from the pan and transfer them to a rack to cool completely.
Nutrients per serving:
Servings: 12 • Calories: 124 • Fat: 4g • Carbohydrates: 21g • Fibre: 3 g • Protein: 4 g • Sugar: 6 g • Sodium: 344 mg • Cholesterol: 0 mg