Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
Whole wheat chocolate zucchini muffins are true muffins — only 1/2 cup (refined) sugar in a one-dozen batch. They aren’t too sweet and get an extra flavour kick from a little molasses.
These muffins walk that perfect line between treat and nourishing snack,
These extra chocolaty zucchini muffins are not cupcakes, that’s for sure. In the first bite you’ll notice they taste wholesome and are just sweet enough to be satisfying. These muffins walk that perfect line between treat and nourishing snack, between what my kids want to eat and what I’d like them to eat.
Just moist enough.
The zucchini keeps these muffins moist but not sticky and the whole wheat flour (or spelt) is noticeable in every bite. They have a little roughage and that’s a good thing.
Can I eat a muffin?
My usual one-word texts from my son get longer when there are baked goods cooling on the counter and I’m not home. (My kids have learned to ask first because they know that so much of what I cook needs to be photographed before they can dig in.)
Want to make these a little bit healthier?
Omit the chocolate chips and the salt.
Whole Wheat Chocolate Zucchini Muffins Recipe
Makes 12 muffins
- 1 cup all-purpose flour, spooned in
- ½ cup whole wheat or spelt flour, spooned in
- 1/2 cup cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 Tbsp. ground flax
- 2 large eggs, room temperature
- ½ cup sugar
- 3 Tbsp. Crosby’s Fancy Molasses
- 1/2 cup milk
- 1/3 cup oil (olive, canola or grapeseed)
- 1 ½ cups grated zucchini, excess liquid squeezed out*
- 1/2 cup chocolate chips
- Preheat oven to 375 F and line muffin cups with liners or grease them well.
- Whisk flours, cocoa powder, baking soda, baking powder, flax and salt.
- In another bowl whisk the eggs with the sugar, molasses, milk and oil.
- Add wet ingredients to dry ingredients and stir gently until almost combined.
- Gently stir in zucchini and chocolate chips.
- Fill muffin tins and bake 20-25 minutes.
- Let cool in pan for 10 minutes then remove to a wire rack to finish cooling.
One more thing…
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