For the perfect snack or dessert when you're feeling having like something extra chocolatey with a little extra nutrition.
Now as a dietitian, I'm always encouraging people to enjoy their favourite foods, whenever. For me, it's any baked good but ESPECIALLY chocolate. This week I mixed these bad boys up because I wanted to experiment with one of my old favourites from when I was in my hospital rotation during my dietetic internship... chocolate zucchini loaf. However, I couldn't locate my loaf pan, thus these muffins were born.
There's a whole zucchini in here? - My Fiance
This recipe could easily be vegan and/or gluten free by substituting a few ingredients.
Double Chocolate Zucchini Muffins
Yield: 18 muffins
1 cup whole wheat flour
1/3 cup dutch process cocoa powder
1 Tbsp cinnamon
1 pinch of salt
1 tsp baking soda
2 tsp ground coffee beans
1 medium zucchini
1/3 cup neutral oil (I usually use Canola oil, but olive, melted coconut or melted butter would work here)
1/3 cup maple syrup (honey works here too)
1/4 cup refined sugar
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup Hemp seeds
Preheat your oven to 350 F
Use a box grater to grate 1 medium zucchini. Most recipes involving zucchini call for you to squeeze out the extra liquid from the zucchini with the cheese cloth. I chose not to do this because it adds moisture to the muffins that would have otherwise been taken away by the use of the whole wheat flour.
In a large bowl, combine the dry ingredients.
In a separate bowl, whisk the wet ingredients together then add the grated zucchini.
Fold the wet ingredients into the dry ingredient mixture.
Once combined, add 1/2 cup semi-sweet chocolate chips and 1/4 cup hemp seeds
Fill your muffin tins with the mixture to 3/4 of the cups
Bake for 20-22 minutes
Enjoy! If you make these muffins please let me know in the comments below, I'd love to know what you think!