Double Zucchini Chocolate Muffins

Snacks are so fun, aren’t they!? The best snacks are balanced, containing a carbohydrate plus some protein and/or fat. Snacks can also be a strategic way to get in more fruits and vegetables. Make these muffins as a delicious mid-morning or afternoon pick-me-up. You’ll be satisfying your sweet tooth and nourishing yourself with a healthy, balanced snack. If you want to hear more about the Well Balanced Way to snack, check out our workshop on Balanced Snack Secrets. 

Double Chocolate Zucchini Muffins

Well Balanced Nutrition

These muffins make the best Well Balanced Snack! They contain carbs, fat, protein, fruits and veggies. making them balanced, nutritous and delicious.

It's a great way to use fresh zucchini and strawberries which are abundant in the summer months.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Resting Time 10 mins

Total Time 45 mins

Course Snack

Cuisine baked goods

Servings 5

Equipment

• food processor (helpful but not required)
• silicone muffin cups
• cookie/muffin scoop
• muffin tin
• mixing bowls (2)
• measuring cups

Ingredients

  

• 1 cup oats ground (or 3/4 cup oat flour) gluten-free if necessary
• 1 zucchini (small) grated and dried (makes about 1 cup grated)
• 1 1/2 cup strawberries chopped
• 2 eggs
• 1/4 cup almond butter or alternative
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup cocoa powder unsweetened
• 2 Tbs coconut sugar
• 1/4 cup dark chocolate chips

Instructions

 

• Preheat the oven to 350°F.
• Grind the oats in a blender to create a fine flour (or purchase oat flour).
  1 cup oats
• Grate the zucchini, then squeeze out the excess water in cheesecloth (or chop in a mini food processor to save time).
  1 zucchini (small)
• Chop the strawberries (use a food processor to save time).
  1 1/2 cup strawberries
• Spray muffin tins with baking oil or use silicone liners.
• Prepare the wet ingredients:

  In a large bowl: combine the strawberries, nut butter, eggs, and vanilla and stir to combine.
  1 1/2 cup strawberries, 2 eggs, 2 tsp vanilla extract, 1/4 cup almond butter
• Prepare the dry ingredients:

  In a separate bowl: whisk the oat flour, cinnamon, baking soda, sea salt, cocoa powder, and coconut sugar
  1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt, 1/4 cup cocoa powder, 2 Tbs coconut sugar
• Add the wet ingredients to the dry ingredients, stirring until just combined.
• Fold in the zucchini and half the chocolate chips.
  1/4 cup dark chocolate chips
• Scoop the batter into 12 muffin tins, filling each about 3/4 of the way full (or completely full if using silicone liners).
• Top the muffins with the other half of the chocolate chips.
• Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
• Let the muffins cool for 10 mins in the muffin tins, then remove and let cool on a cooling rack for a few more minutes.

Video

Notes

Storing Options:

• Store in the fridge for a week
• Freeze for 1-3 months. To freeze, cool completely, and then place muffins in a freezer bag. 

 

Equipment Suggestions:

• Food Processor, try this one. 
• Silicone Muffin Cups, check these out. 
• Cookie/Muffin Scoop: like these.

Keyword dairy free, gluten free