Recipe courtesy of Mary Berg
Double Chocolate Zucchini Muffins
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 165
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 13
- Sodium
- 152
- Total: 45 min
- Active: 20 min
Ingredients
1/2 cup mashed avocado (about 1 medium)
1/4 cup milk or non-dairy milk (60 milliliters)
2 tablespoons canola oil (30 milliliters)
1 egg
1/4 cup brown sugar (50 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon vanilla extract
1 1/4 cups grated zucchini (about 1 medium)
1 1/4 cups whole wheat pastry flour or all-purpose flour (165 grams)
1/2 cup cocoa powder (60 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips (85 grams)
Directions
- Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.