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Chocolate Muffins With ZucchinI

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Soft chocolate muffins made with blended zucchini and spinach for added moisture and nutrients. The vegetables disappear into the batter, creating rich, chocolatey muffins without extra prep. No squeezing zucchini required.

Ingredients

Blend Wet:

  • 2 medium zucchini, chopped
  • 1 handful fresh spinach
  • 1 ripe banana
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup olive oil or melted coconut oil
  • 1 teaspoon vanilla extract

Mix Dry:

  • 1 1/2 cups all-purpose flour or gluten-free flour blend
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Fold into batter:

  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
  • Add zucchini, spinach, banana, eggs, maple syrup, oil, and vanilla to a blender.
  • Blend until the mixture is completely smooth.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • Pour the blended wet ingredients into the dry ingredients and stir until just combined.
  • Fold in the chocolate chips.
  • Divide the batter evenly between the muffin cups.
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
  • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • No need to squeeze the zucchini: This recipe blends the zucchini with the wet ingredients, so there is no need to shred or squeeze out moisture.
  • Do not overmix the batter: Mix just until the dry ingredients are incorporated. Overmixing can make the muffins dense.
  • Use a ripe banana: A ripe banana adds natural sweetness and helps keep the muffins moist.
  • Blending tip: Blend the zucchini, spinach, and wet ingredients until completely smooth. The mixture will appear green before the cocoa powder is added.
  • Storage: Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
  • Freezing: Freeze muffins in an airtight container for up to 3 months. Reheat in the microwave for 20–30 seconds.

Find it online: https://reachwellth.com/chocolate-muffins-with-zucchini/