Chocolate Muffins

Chocolate Zucchini Muffins

Ok so let me just start by saying that these chocolate muffins are just amazing! They have become a hot favorite in my home and I have two growing boys who can safely be described as chocoholics  so you know anything sub par will just not cut it! The beauty however is that I get to sneak in some zucchini without them having a clue.

Yes, as much as I hate to admit it, I still have to sneak in the veggies. What can I say, the struggle is real!Chocolate Zucchini Muffins

I found this recipe on the internet and initially made it as it was but have tweaked it since to up the health factor. I basically switched out the refined ingredients for more whole versions and my kids did NOT notice!

 

Sneaky Chocolate Zucchini Muffins
 
Prep time
Cook time
Total time
 
These muffins are sneaky for a reason. If you have kids or even an adult in your life that refuses to eat their veggies, try making these beauties. They are rich and moist and the best part, guilt free!
Author:
Recipe type: Snack, dessert
Serves: 12
Ingredients
  • 1 cup whole wheat flour
  • ½ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup butter melted
  • ¼ cup plain greek yogurt
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 1½ cup zucchini shredded
  • Extra chocolate chips for topping
Instructions
  1. Pre heat oven to 350 degrees and line a 12 count cupcake pan with liners
  2. Shred the zucchini with a box grater. Pat the zucchini with paper towel to remove excess water but not so much that it removes all moisture
  3. Mix flour, cocoa powder, baking soda, salt and chocolate chips in a large mixing bowl or the bowl of a stand mixture
  4. In a separate bowl whisk together eggs, melted butter, sugar and vanilla until smooth
  5. Pour the wet ingredients into the dry gradually and mix till combined
  6. Fold in the zucchini and ensure that it is evenly distributed
  7. Pour the batter into the prepared pan and loosely scatter extra chocolate chips (about ½ cup)
  8. Bake for 25 minutes or until an inserted toothpick comes out clean
  9. Remove from oven and let cool.
  10. These muffins can be stored in an airtight container on the counter and enjoyed for upto 5 days, if they last that long!

My healthy substitutes include coconut sugar instead of granulated sugar, butter in place of canola oil and whole wheat flour in place of all purpose. Let me tell you why.

coconut sugar

Of late, coconut sugar has been touted as the healthier alternative to regular refined  sugar in health circles . This is because it has a lower glycemic index (GI) than the white stuff ie. refined sugar. Foods low in GI are absorbed slower by the body thus the degree to which blood glucose levels rises is also lower. This is good because this promotes weight loss and general good health while foods high in GI tend to promote disease. Think sugary sodas, candies and other highly processed foods.

Butter

I like to use butter whenever I can when feeding my kids because

  • it is closest to nature. Grass fed and organic is best
  • it is a healthy fat
  • man made oils tend to be highly processed and often made with genetically engineered ingredients. This recipe called for canola or vegetable oil and in the US at least,  these oils are not the healthy option.

whole wheat flour

The kids could not tell at all. We all know that whole is better than white right?

I use the King Arthur Flour brand which I find to be the best out there in terms of quality and it is closely aligned with my values.

I highly recommend you make these soon because they are the most delicious and fun way to get  some veggies in! Get your kids to help you and this will be a bonding experience for the whole family. Win win!

If you do make these, be sure to share on insta and tag me @eatdrinkpure

If you like this recipe and want to sample more such fun and good for you recipes, sign up for my program and I will show you how easy it is to cook and eat your way to vibrant health!

xoxox

 

 

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