Muffins

Double Chocolate Zucchini Muffins

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With Valentine’s Day just around the corner and a craving for chocolate that cried to be fulfilled, these muffins jumped out at me when I discovered them. I also wanted to make a gluten-free goody for my son and his wife who are expecting a baby any one of these days. Since I have discovered that anything with chocolate or cocoa is easy to convert to gf, these seemed like a safe bet to convert. They did not disappoint; the conversion worked like a charm.

To begin with, they are relatively low calorie, with Greek yogurt, applesauce and zucchini as the key moistening agents. My daughter and I had made applesauce before Christmas, so I had lots of it on hand. I have to admit, I added more chocolate chips than the original recipe called for, because more is always better when it comes to chocolate chips, yes? Of course, yes.

We used McIntosh for our applesauce this time. Often I use a blend of whatever red apples are in season, but we were a little late to do a blend this time, and there were nice red Macs available so that’s what we used. They produced a nice pink sauce with excellent flavour, so no complaints. I do like a nice pink sauce.

This post is sponsored by Martin’s Family Fruit Farm, who have taken pains to make your apple-buying experience as safe and pleasant as possible during Covid.

Note of apology: I was not able to get my recipe title displaying properly below, so I had to add it manually. As a result, the print button is missing. I am sorry for the inconvenience.

Double Chocolate Zucchini Muffins

Ingredients

  • 2 large eggs
  • 3/4 packed brown sugar
  • 1/2 cup applesauce
  • 3/4 cup plain or vanilla Greek yogurt
  • 2 tablespoons cooking oil of choice
  • 1 teaspoon vanilla
  • 1 cup grated zucchini
  • 3/4 cup all-purpose flour*
  • 1/2 cup whole wheat flour*
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips

Directions

Preheat oven to 350 F (177 C). Spray a 12-cup muffin tin with cooking spray or use paper liners.

In a medium bowl, whisk together eggs, brown sugar, applesauce, Greek yogurt, oil, vanilla, and zucchini.

In a large measuring pitcher whisk together the two flours (*whole wheat can be substituted with more all-purpose flour, if desired), cocoa powder, baking powder, soda, and salt.

Fold into the bowl of wet ingredients only until mixed. Lightly stir in the chocolate chips. The batter will be fairly thick. Scoop into prepared muffin cups (a snap-and-release ice cream scoop works great for this). Bake for 20 – 23 minutes or until a wooden pick comes out clean or slightly crumby. Cool on a wire rack. Unlike most muffins, these are great warm or cold. Yield: 12 large muffins

*For the gluten-free muffins, I substituted Namaste all-purpose gf flour for the all-purpose and sorghum flour for the whole wheat flour. Add an extra egg for binding the batter and extra fluffiness.

This entry was posted in Gluten Free, Muffins, Uncategorized.