Then eventually I realized that if there were thousands of pins out there including zucchini into baked goods that maybe it wasn’t all that bad. And of course, the sneaky part of me wanted to see if I could convince Tom to eat a muffin that had zucchini in it. It worked, and he actually liked it, so if you have a vegetable hating husband or toddler, I’d highly suggest this recipe.
Since I was already sneaking in one ingredient to make these healthy, I decided to go all out substituting applesauce for oil and whole wheat flour for all purpose. Plain Greek yogurt is also included, because why not?
Source: Cookaholic Wife creation
Servings: 14 muffins
- 1 cup shredded zucchini
- 1 cup whole wheat flour
- ½ cup cocoa powder
- ½ cup sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ⅔ cup plain (or vanilla) Greek yogurt
- ¼ cup unsweetened applesauce
- 1 tsp vanilla
- ¾ cup mini chocolate chips
1. Preheat the oven to 375 and line muffin pans with 14 paper liners.
2. Place the shredded zucchini in a colander and press down with paper towels, removing the excess water. Flip over and repeat until all water is removed.
3. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
4. In a small bowl, whisk together the eggs, Greek yogurt, applesauce and vanilla until combined.
5. Add the egg mixture and zucchini to the flour mixture and stir gently until no lumps of flour or zucchini remain. Then gently stir in the mini chocolate chips.
6. Fill each muffin ¾ of the way with the batter.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Transfer to a wire rack to cool completely.
I successfully managed to not only get Tom to eat these but my coworkers who had no idea they were healthy. (I told them after.) The muffins are light and bit chewy but definitely chocolately and you’d have no idea zucchini was even included.