Last Updated on December 17, 2020 by Sweet and Savoury Pursuits
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Moist, tender and chocolatey, these Whole Wheat Double Chocolate Zucchini Muffins are a delicious way to start your day.
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This recipe for Double Chocolate Zucchini Muffins is adapted from this Chocolate Zucchini Muffins recipe. The muffins are delicious, they are made with whole wheat flour, a little fat and not too much sugar.
Healthy Double Chocolate Zucchini Muffins
I did adapt the recipe by using only whole wheat pastry flour, increasing the amount of milk and steeping a bag of chai in it before adding the milk to the recipe.
The chai is barely noticeable but I did find it added some extra flavour. You can easily omit the chai if you don't like the taste or want to keep things simple.
Both my girls loved these moist and tender chocolatey muffins and did not notice the zucchini in them at all.
Enjoy!
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Whole Wheat Double Chocolate Zucchini Muffins
Ingredients
- 1 ½ cups whole wheat pastry flour
- ⅔ cup sugar
- ½ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- 1 large egg lightly beaten
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- ½ cup chai milk hot milk steeped with one bag of tea for about 10 min and cooled to room temperature
- 1 tsp. vanilla extract
- 1 cup grated zucchini squeezed to release some of the water
- ⅔ cup semi-sweet chocolate chips
Instructions
- Place a rack in the centre of your oven and preheat oven to 350ºF.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- Sift the cocoa and add it to the flour mixture.
- In a separate bowl, whisk together the vegetable oil, apple sauce, chai steeped milk, egg and vanilla.
- Add the wet mixture to the dry ingredients and mix until well blended.
- Add in the zucchini and the chocolate chips, mix until just combined. Don’t over-mix the batter or you will have tough muffins.
- Evenly spoon the batter into the greased or paper-lined muffin cups.
- Bake until a toothpick inserted in the centre of the muffin comes out clean about 20 minutes.
- Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool.
Nutrition
Myrna says
Just made a batch of these and they were delicious!! Very moist muffins.
Sweet and Savoury Pursuits says
That's great! So happy you liked them.
Sadia Mohamed says
Nice post. I guess all parents will have to go thru this phase with their children at one point till they get used to the different flavors. I bet almost all children will like these muffins you presented, coz who doesnt love chocolate? So anythin nutritious hidden in it wont be an issue with them. 🙂
Sweet and Savoury Pursuits says
Thanks Sadia! I think many parents do have to deal with this issue, though I know some who are lucky enough to have their kids eat pretty much everything.
Lili says
Interesting and yummy looking recipe! 🙂
Sweet and Savoury Pursuits says
Thanks Lili!
skd says
They look delicious Fida 🙂
Sweet and Savoury Pursuits says
Thank you! My children really enjoyed them. I'm looking forward to trying more sneaky ways to incorporate veggies into their meals.
skd says
I totally relate with this. My daughter too makes a fuss when it comes to eating veggies.
nancyc says
These muffins look so yummy–wish I had one for breakfast now! 🙂
Sweet and Savoury Pursuits says
Thanks Nancy 🙂
Loretta says
Great idea to conceal as many veggies as you can in these wonderful treats. The fact that it's whole wheat too is a huge plus 🙂
Sweet and Savoury Pursuits says
Thanks Loretta! Yes, I'll keep doing it for as long as I can before they start to notice 🙂
Paul says
They look delicious
Sweet and Savoury Pursuits says
Thanks Paul! They're so good, you can serve these for dessert 🙂
Ginger says
The texture looks amazing! I used to make a fake 'bolognese' sauce for my son, which was really ratatouille, put through the blender 😉
Sweet and Savoury Pursuits says
That's a great idea. I do that for my spaghetti sauce, I purée the sauce (with all the veggies) before adding the meat. It works well 🙂
Ginger says
I overheard my son inviting his friend round for dinner once, stating that we were having spaghetti bolognese, but that it was really vegetable sauce that tasted great 🙂
Sweet and Savoury Pursuits says
That's great!
Natalie Browne says
I read that same article and loved it. I'm currently struggling with my 7 year olds changing palate. He's not usually picky at all, so his changing preferences have completely thrown me off, lol. Muffins are a staple at our house, usually pumpkin chocolate chip or chocolate zucchini 🙂
Sweet and Savoury Pursuits says
I think this is a common struggle for many parents. It's not easy for sure, but I'm determined not to let it bother me so much anymore. I like the pumpkin chocolate chip muffin combination 🙂