Ingredients:
Dry:
- 1 1/2 cups whole wheat pastry flour (or all-purpose)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for warm spice)
Wet:
- 1 cup grated zucchini (excess moisture squeezed out)
- 1/2 cup mashed ripe banana (or unsweetened applesauce)
- 1/3 cup honey or maple syrup
- 1/4 cup olive oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 1/2 cup dark or semi-sweet chocolate chips
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Grate the zucchini: Wash the zucchini, then grate it. Place grated zucchini on a kitchen towel or paper towel, and squeeze out excess liquid.
- Whisk dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
- Combine wet ingredients: In a separate bowl, whisk together grated zucchini, mashed banana (or applesauce), honey or maple syrup, oil, eggs, and vanilla extract.
- Mix wet and dry: Slowly add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Bake: Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake time: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Make it vegan: Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water for each egg).
- Dairy-free option: Use dairy-free chocolate chips.
- For extra sweetness: Increase honey/maple syrup slightly, or add 2-3 tablespoons brown sugar.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
