Juicy chocolate zucchini muffins

Here comes my recipe for healthy chocolate muffins with zucchini.

Zucchini in baking?

Yes, you heard that right. You might not think it, but zucchini goes perfectly with chocolate. They make baked goods such as muffins, brownies and the like nice and moist and also a bit healthier. I can guarantee you that you won't even be able to taste the zucchini at the end!

Since I'm trying to avoid eggs, I decided to use applesauce as an egg replacement. The sweetness goes perfectly with muffins in general and the apple flavor is almost completely lost during baking anyway. Of course you can choose any other egg substitute, or – if you eat eggs – 1 egg.

The creamy texture of the almond butter gives the muffins a nice nutty note. If almond butter is too expensive for you (which I can completely understand), you can of course also use its little sibling, peanut butter.

Although these chocolate zucchini muffins are healthier, they are no less chocolaty and certainly no less delicious than other chocolate muffins! They are ideal as a dessert, to take with you as a snack in between, or for the next birthday party. Bet no one will guess there are vegetables in it?

Ingredients for 12 muffins

110g Almond butter
1 ripe banana
1 small zucchini (150 g)
80 g apple pulp
3 tbsp agave syrup
45g cocoa powder
1 tsp vanilla extract
2 tbsp ground flaxseeds
1 teaspoon Baking powder
1 pinch of salt
45 g chocolate or dark chocolate drops (or as desired)
12 muffin cups or fat for the tray

Tools: grater, bowl, clean tea towel, mixer or mixer, mixing spoon

preparation

1. Preheat oven to 180°. Grease the muffin tin or place a cup in each of the recesses of the muffin tin.
2. Wash and grate the zucchini and squeeze out the excess liquid. To squeeze out the liquid, wrap the zucchini in a clean tea towel and squeeze out over an empty bowl until hardly any liquid escapes.
3. Mix together cocoa powder, flax seeds, baking powder and a pinch of salt. Add the chopped banana, almond butter, apple pulp, agave syrup and vanilla extract. Mix all the ingredients together and mix until a uniform, creamy mixture is formed.
4. Then fold in the grated zucchini and ⅔ of the chocolate chips by hand.
5. Pour the dough into the molds and sprinkle with the remaining chocolate chips. Bake on the middle rack for 30 minutes.

Preparation time: approx. 45 minutes
Nutritional values ​​per serving (equivalent to 2 muffins): 260 kcal | 19.5g carbohydrates | 8 g protein | 15g fat

Have fun trying!

If you would like to discover more recipes or find out more about the topics of healthy eating, mindfulness or sustainability, take a look here .