This whole grain muffin recipe packs a nutritious and delicious punch with the creative combination of zucchini and chocolate.
We’ve all probably had some type of baked zucchini goodness at one time or another in our lives. I don’t know about you, but the first time my mom asked me to try a piece of her zucchini bread, I totally balked at the idea. After all, when you’re 5 years old, the idea of eating vegetables in your bread is just plain nutso. After a little coaxing from my mom, and a few enthusiastic “YUMs!” from my dad, I gave the bread a shot, and hoo, boy, I still love it to this day.
In fact, I pretty much dig on anything with zucchini in it. That’s why I was particularly thrilled when I clicked across the following recipe for this whole grain chocolate zucchini muffin recipe. These little bundles of baked goodness are sure to take the monotony out of breakfast.
Whole-Grain Chocolate Zucchini Muffin Recipe
Makes 12 muffins
350 grams whole-grain gluten-free flour mix** (approx 2 1/2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 teaspoon sea salt
2/3 cup honey
2 large farm-fresh eggs
1 teaspoon vanilla
1/2 cup grape seed oil, olive oil or melted coconut oil
1 1/2 cups shredded zucchini, with as much liquid squeezed out as possible
1/3 cup mini chocolate chips (make sure they are gluten-free and dairy-free)
*Use organic or local ingredients when you can.
**You can really use any type of all-purpose flour blend. The baker in this post used a custom gluten-free blend of 350 grams of millet flour,175 grams each of sorghum flour and buckwheat flour, and150 grams each of arrowroot starch and potato starch.
Preheat the oven to 350ºF and line a large muffin tin with paper liners. Whisk together the flour, baking soda, baking powder, cocoa powder, and salt in a large bowl. Set aside the mixture. Then, in a medium bowl, add the honey, eggs, vanilla, oil, and zucchini, and mix together until combined.
Add the wet ingredients to the dry and mix until the mixture is combined. Add in mini chocolate chips and fold the chips in until mixed throughout the batter. Fill the paper-lined muffin tins about 3/4 full and place the tin into the oven. Bake for 20-25 minutes, until they are cooked through. To see if muffins are done, insert a toothpick or knife into the center. If it comes out clean, the muffins are finished baking. Let the muffins cool for 5 minutes in the pan. Move muffins to a cooling rack to cool completely.