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Well Balanced Nutrition

Double Chocolate Zucchini Muffins

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 5
Course: Snack
Cuisine: baked goods
Ingredients Equipment Method Video Notes

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

Equipment

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

Method
 

  1. Preheat the oven to 350°F.
  2. Grind the oats in a blender to create a fine flour (or purchase oat flour).
    1 cup oats
  3. Grate the zucchini, then squeeze out the excess water in cheesecloth (or chop in a mini food processor to save time).
    1 zucchini (small)
  4. Chop the strawberries (use a food processor to save time).
    1 1/2 cup strawberries
  5. Spray muffin tins with baking oil or use silicone liners.
  6. 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
  7. 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
  8. Add the wet ingredients to the dry ingredients, stirring until just combined.
  9. Fold in the zucchini and half the chocolate chips.
    1/4 cup dark chocolate chips
  10. Scoop the batter into 12 muffin tins, filling each about 3/4 of the way full (or completely full if using silicone liners).
  11. Top the muffins with the other half of the chocolate chips.
  12. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  13. 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: