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Double Chocolate Veggie Muffins

Double Chocolate Veggie Muffins for a Guilt-Free Indulgence

These Double Chocolate Veggie Muffins are a delicious way to sneak zucchini into your diet without sacrificing taste.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour or whole wheat flour for a nuttier flavor
  • 0.5 cups Cocoa Powder (unsweetened) Dutch-process can be used for a milder taste
  • 1 cup Granulated Sugar or coconut sugar for a lower glycemic index
  • 1 teaspoon Baking Soda ensure it’s fresh for optimal rising
  • 0.5 teaspoon Salt kosher salt can provide a subtle crunch
  • 1 cup Finely Grated Zucchini grated carrots can be substituted
  • 0.5 cup Unsweetened Applesauce or mashed banana for extra sweetness
  • 2 large Eggs replace with flax eggs for vegan option
  • 0.5 cups Vegetable Oil or melted coconut oil for flavor
  • 0.5 cups Greek Yogurt or dairy-free yogurt for non-dairy version
  • 1 teaspoon Vanilla Extract or vanilla paste for intensity
  • 1 cup Semi-Sweet Chocolate Chips dark chocolate chips can enhance richness
For Serving
  • Ice Cream (optional) serve warm muffins with a scoop for indulgence
  • Fresh Milk/Coffee (optional) pair with your favorite drink for a cozy treat

Equipment

  • muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking soda, and salt.
  3. In a separate bowl, mix the grated zucchini, applesauce, eggs, vegetable oil, yogurt, and vanilla extract until smooth.
  4. Gently fold the wet mixture into the dry ingredients, then add in the chocolate chips.
  5. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  6. Bake for 20-22 minutes, checking for doneness with a toothpick.
  7. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.
  8. Enjoy the muffins fresh, optionally with a scoop of ice cream!

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Ensure your zucchini is finely grated and avoid overmixing to keep them light and fluffy.

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