Triple Chocolate Zucchini Muffins
The muffins are wonderfully chocolaty and anytime I can eat chocolate for breakfast, I’m happy.
And when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch.
The muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’ve never baked with zucchini before, this is the recipe to start with.
If you’re not a zucchini fan, I promise you can’t taste it. I think it’s fairly neutral-tasting and takes on the flavor of the ingredients it’s prepared with, but my family has keen tastebuds for zucchini and they couldn’t detect it. I recommend finely grating the zucchini with a box grater. It incorporates better both in terms of texture and undetectable flavor when it’s finely grated.
To intensify the chocolate flavor, I used the new Silk Dark Chocolate + Walnut Nutchello. It’s a deeply delicious nut-based beverage and comes in three flavors. I loved the chocolate version and it’s perfect in this recipe.
Visit nutchello.com for a 75 cent off coupon. Between the Nutchello, cocoa powder, and mini chocolate chips, you’ll be in triple chocolate heaven.
I recommend using mini chocolate chips because they incorporate better and ensure that every bite is pure chocolate bliss.
The layer of mini chocolate chips on top makes these some of the best muffin tops ever.
For those of you who enjoy baking science, the vinegar (an acid) reacts with the baking soda to create carbon dioxide and the result is a lighter, more tender crumb much in the way that buttermilk (an acid) would react.
Trust the boiling water and thinness of the batter. It reminds me of what I did in the Slow Cooker Hot Fudge Cake which, like these muffins, is a keeper.
Triple Chocolate Zucchini Muffins
The muffins are wonderfully chocolaty and when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch. The muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’re not a zucchini fan, I promise you can’t taste it and recommend finely grating the zucchini with a box grater. Between the Nutchello, cocoa powder, and mini chocolate chips, you’ll be in chocolate heaven. I recommend using mini chocolate chips because they incorporate better and ensure that every bite is pure chocolate bliss.
- 1 cup finely grated zucchini, measured loosely laid and not packed in the cup (from about 1 medium zucchini)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup Silk Dark Chocolate + Walnut Nutchello (Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted)
- 2 teaspoons white vinegar
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup semi-sweet mini chocolate chips
- about 12 teaspoons semi-sweet mini chocolate chips, divided
- Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside. Note – I had enough batter for about 13 to 14 muffins but opted to make a mini loaf that I baked alongside the 12-count muffin pan because my oven is too small for two large pans at once. Do what’s most convenient or discard excess batter.
- Grate the zucchini on the fine blade of a box grater; set aside.
- To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
- To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.
- Pour the wet ingredients over the dry and stir to combine; don’t overmix but take care to make sure all dry bits are incorporated at the bottom of the bowl.
- Add the zucchini and stir to combine.
- Add the boiling water and stir to combine. Batter will be thin.
- Add 1/2 cup mini chocolate chips and stir to combine.
- Fill each muffin liner 3/4 full. Some of mine were a bit fuller than 3/4 because the batter is thin and was ‘pouring fast’ but it’s okay because the muffins don’t rise a ridiculous amount.
- Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.
- Bake for about 20 minutes or until tops are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool muffins in pan on a wire rack for about 10 to 15 minutes or until you can remove them. Muffins will keep airtight at room temp for 5 days or in the freezer for up to 4 months.
Adapted from Silk
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Post is brought to you by Silk. The recipe, images, text, and opinions expressed are my own. #Nutchello @LoveMySilk
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.