Double Chocolate Zucchini Blender Muffins
Double Chocolate Zucchini Blender Muffins! I love chocolate muffins and these are not exception! These come together super quick and are all the ooey-gooey deliciousness that should exist in a double chocolate muffin! They are made in the blender so the zucchini gets blended super fine and it is totally undetectable! So if you are a texture snob or have any in your family this is the perfect way to pack a muffin full of nutrients and you will not hear one complaint, I promise! I also don’t have a high powered blender; so any blender should work great! You can also make these in a mixing bowl but the zucchini will be more present.
Recipe below.
Double Chocolate Zucchini Blender Muffins
Perfect way to sneak vegetables into a delicious breakfast or snack. They freeze great so you can pull them out when needed.
Servings: 24 muffins
Ingredients
- 2 Cups Shredded Zucchini extra liquid drained
- 1/3 Cup Greek yogurt
- 3/4 Cup Coconut Sugar
- 1/3 Cup Unsweetened Cocoa Powder
- 2 1/2 Cups Flour or Gluten Free Baking Mix
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 Eggs
- 1/4 Cup Canola Oil
- 1 Tablespoon Vanilla Extract
- 2 Cups Milk of choice
- 8 Ounces Semi-Sweet Chocolate Chunks or Chips
Instructions
- Pre-heat oven to 350 F.
- Shred 2 cups of Zucchini. Squeeze the extra liquid from Zucchini by placing in cheese cloth or towel and squeezing.
- Add Zucchini, Greek yogurt, Coconut Sugar, Unsweetened Cocoa Powder, Flour, Baking Powder, Baking soda, Salt, Eggs, vegetable oil, Vanilla and Oil to the blender.
- Blend on high, pausing to scrape the sides to make sure everything is mixed in.
- Pour batter into muffin tin liners and fill about 2/3rd's the way full. Sprinkle the Chocolate chunks or chips on top of the muffin.
- Bake for 12-15 minutes or until the muffins pop up and when touched they slightly spring back. They may seem slightly giggly but they will firm up when they cool. Enjoy!