These Dark Chocolate Zucchini Muffins are a delicious way to enjoy a healthy breakfast. You’ll love how moist and flavorful these Healthy Breakfast Muffins are, perfect for a quick grab-and-go meal or snack.
Key Ingredients & Substitutions
- Zucchini: Don’t peel it; the skin adds nutrients. You can use yellow squash if zucchini isn’t available.
- Cocoa Powder: Use unsweetened cocoa powder. Cacao powder is a great alternative for a richer flavor.
- Chocolate Chips: Dark chocolate chips are best. You can use milk chocolate or a mix if you prefer.
- Flour: All-purpose flour works well. Whole wheat flour can be used for a heartier muffin.
- Sweetener: Granulated sugar or a sugar substitute like erythritol or stevia blend.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips (plus extra for topping, optional)
Wet Ingredients:
- 1 large egg
- ½ cup milk (any kind)
- ¼ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 Healthy Breakfast Muffins
- Tools Needed: Muffin tin, mixing bowls, whisk, grater
Step-by-Step Instructions
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This ensures your Healthy Breakfast Muffins won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt. Make sure there are no lumps for an even bake. Then, stir in ½ cup of the dark chocolate chips.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined. This liquid mixture will bring moisture to your muffins.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make your Healthy Breakfast Muffins tough.
5. Fold in Zucchini
Gently fold the shredded zucchini into the batter. The zucchini adds incredible moisture and nutrients without altering the chocolate flavor.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. If you like, sprinkle a few extra dark chocolate chips on top of each muffin for a bakery-style finish.
7. Bake the Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Variation Ideas
- Add a pinch of cinnamon or a dash of espresso powder to enhance the chocolate flavor.
- Substitute half of the chocolate chips with chopped nuts like walnuts or pecans.
- For an extra boost, mix in a tablespoon of chia seeds or flax seeds.
- Top with a sprinkle of sea salt after baking for a salted dark chocolate effect.
Storage Instructions
Store your Dark Chocolate Zucchini Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months; thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions
Q: Can you taste the zucchini in these muffins?
A: No, the zucchini flavor is very subtle and mostly adds moisture. The dark chocolate is the dominant flavor.
Q: Do I need to squeeze the water out of the zucchini?
A: Yes, it’s important to gently squeeze out excess moisture from the shredded zucchini to prevent soggy muffins.
Q: Can I use whole wheat flour?
A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier twist on these Healthy Breakfast Muffins.
Q: How do I know when the muffins are fully baked?
A: Insert a toothpick into the center of a muffin; it should come out clean or with moist crumbs, not wet batter.
Q: Can I make these muffins gluten-free?
A: Yes, you can use a 1:1 gluten-free all-purpose flour blend in this recipe.
Q: Are these muffins suitable for meal prepping?
A: Absolutely! These Healthy Breakfast Muffins are perfect for meal prepping a quick breakfast or snack throughout the week.