Juicy chocolate zucchini muffins

Here is my recipe for healthy chocolate muffins with zucchini.

Zucchini while baking?

Yes, you heard right. You might not think so, but zucchini pairs perfectly with chocolate. They make baked goods like muffins, brownies, and the like nice and moist, and a bit healthier too. I can guarantee you won't even taste the zucchini in the end!

Since I'm trying to avoid eggs, I chose applesauce as an egg substitute. The sweetness goes perfectly with muffins in general, and the apple flavor is almost completely lost during baking anyway. But you can, of course, use any other egg substitute, or—if you eat eggs—just one egg.

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

These chocolate zucchini muffins may be healthier, but they're just as chocolatey and certainly no less delicious than other chocolate muffins! They're perfect as a dessert, to-go snack, or for your next birthday party. We bet no one will guess they're made with vegetables.

Ingredients for 12 muffins

110 g almond butter
1 ripe banana
1 small zucchini (150 g)
80 g applesauce
3 tbsp Agave syrup
45 g cocoa powder
1 tsp vanilla extract
2 tbsp crushed flaxseed
1 tsp baking powder
1 pinch of salt
45 g Chocolate or dark chocolate drops (or as desired)
12 muffin cups or grease the baking tray

Tools: Grater, bowl, clean tea towel, blender or mixer, mixing spoon

preparation

1. Preheat oven to 180°C. Grease the muffin tin or place a baking cup in each of the muffin tins.
2. Wash and grate the zucchini, and squeeze out any excess liquid. To squeeze out the liquid, wrap the zucchini in a clean tea towel and squeeze over an empty bowl until almost no liquid escapes.
3. Combine cocoa powder, flaxseed, baking powder, and a pinch of salt. Add the chopped banana, almond butter, applesauce, agave syrup, and vanilla extract. Combine all ingredients and blend until smooth and creamy.
4. Then fold in the grated zucchini and ⅔ of the chocolate drops by hand.
5. Pour the batter into the molds and sprinkle with the remaining chocolate drops. Bake for 30 minutes on the middle shelf.

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

Have fun trying it out!

If you would like to discover more recipes or learn more about healthy eating, mindfulness or sustainability, take a look here over.