A few weeks ago, I went to the Farmer’s Market and found a bright green zucchini. I love savory zucchini recipes, especially Zoodles! If you haven’t had them, they are zucchini noodles made by spiralizing the zucchini. I eat them both raw and cooked. While I thought I might make oodles of zoodle noodles (try saying that 10 times fast) with this giant zucchini, I had an idea for something sweet!
My very happy zucchini sunning on my back porch…
I’m so excited to share this recipe with you! I made several batches to come up with the right combination with sons as my taste-testers. I tried a few different variations to get to this version of the recipe. As a mom who loves to cook and bake for her whole family, I’m grateful to have such eager volunteers.
I wanted to make something that would feel like dessert but could also be a fun and healthy snack. You can choose to add the chocolate chips to the top which give it the double-chocolate and fudge flavor. I used dairy-free and semi-sweet chocolate mini chips. So good!
Chocolate chips add more flavor and texture!
These muffins are:
- moist
- lightly sweet
- fortified with zucchini goodness
- chocolatey, almost fudge-like
- wonderful with milk of your choice
- did I mention chocolatey?
- so yummy served cold, after a day in the fridge
Ingredients
- 1 1/4 c white flour (you can use spelt, oat, or gluten free)
- 1/4 c cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c coconut sugar
- 2 Tablespoons agave (or sweetener of choice)
- 1 c shredded zucchini
- 1/2 c coconut milk (I also used almond milk and they had less of a coconut flavor)
- 1/4 c applesauce
- 1/4 c coconut oil
- 1 Tablespoon vanillla
- 1 /2 c semi-sweet chocolate chips (Vegan/Dairy-free)
Instructions
- Preheat oven to 350 degrees.
- Line a large muffin tin with paper muffin cups. This recipe makes about 10 large muffins. You can make more if you want them smaller.
- In a large bowl, mix together dry ingredients; flour, cocoa, baking powder, baking soda, salt, and coconut sugar.
- Next begin adding in the wet ingredients; coconut/almond milk or milk of choice, applesauce, coconut oil, and vanilla.
- Finally, add the zucchini.
- Mix everything together until well blended. I use a large spoon, but you can blend it with a beater as well. Just mix until well-blended.
- Use a scoop or large spoon to fill each muffin cup nearly all the way to the top for good-sized muffins. If you want them smaller or larger, you can adjust.
- Once the cups are filled, pour as many chocolate chips over the top of each muffin and gently press them to stick. This will help them stay on the muffin when it begins to rise.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Make adjustments for your oven if needed.
- Let them cool completely as they are best when cooled. However, you can put them in the refrigerator and enjoy them in a few hours once cold. They are really amazing with a cold glass of milk. Enjoy!!
I made a batch of muffins and sat out on my back porch to enjoy them with a cold glass of Homemade Almond Milk. Such a sweet treat! I hope you enjoy them as much as I did.
I’m Rosa, and I am discovering the beauty of plant-based eating. Thank you for exploring with me and taking time to read my posts. I’m grateful to share my loves with you.
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