Healthy Double Chocolate Zucchini Bran Muffins Recipes

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CHOCOLATE ZUCCHINI MUFFINS



Chocolate Zucchini Muffins image

Chocolate Zucchini Muffins are rich, delicious and loaded with flavor. Have 'em for breakfast all week long. Every morning is better with chocolate!

Provided by Jamie

Categories     Breakfast

Time 32m

Number Of Ingredients 13

1 1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups finely grated zucchini, slightly drained
1 cup semisweet chocolate chips
1/2 cup mini milk chocolate chips, optional

Steps:

  • Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
  • In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
  • In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
  • Gradually add the dry ingredients into the sugar mixture and mix until just combined.
  • Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
  • Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
  • If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
  • Bake in preheated oven for 18-22 minutes.

Nutrition Facts : Calories 328 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 muffin, Sodium 188 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

HEALTHY CHOCOLATE ZUCCHINI MUFFINS



Healthy Chocolate Zucchini Muffins image

The best healthy chocolate zucchini muffins recipe! They're made with nutritious ingredients (like Greek yogurt, oat flour and lots of zucchini), are moist, chocolatey and can be made gluten-free. Plus, they freeze well for a quick healthy breakfast you can grab on the go!

Provided by Laura

Categories     Breakfast     Snack

Time 35m

Number Of Ingredients 15

1 ½ cups old-fashioned oats
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups shredded zucchini
¾ cup Greek yogurt ((vanilla or plain))
1 banana, (ripe)
¼ cup granulated sugar
1 tsp vanilla extract
2 TBS honey
2 eggs
½ cup chocolate chips

Steps:

  • Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
  • Add 1 1/2 cups of oats to your blender (Vitamix) and blend until ground into a fine flour. Remove from blender and put in a medium bowl.
  • Mix in dry ingredients (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
  • Add zucchini, Greek yogurt, sugar, banana, and honey to your blender and blend until smooth.
  • Add vanilla, sugar and eggs and blend on low speed until just combined.
  • Add dry ingredients and blend until combined.
  • Mix in chocolate chips by hand (do not blend)!
  • Pour batter into prepared muffin pan, making sure each well is only 3/4 full.
  • Bake at 375 for 20-25 minutes or until the tops are set and spring back when touched. A toothpick inserted in the center should come out clean or with very few crumbs.
  • Let sit in the muffin pan on a cooling rack for 5 minutes.
  • Run a spoon around each muffin to release from the pan and transfer to a wire rack to cool.

Nutrition Facts : ServingSize 1 muffin, Calories 133 kcal, Carbohydrate 24 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 169 mg, Fiber 2 g, Sugar 11 g

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS



Healthy Double Chocolate Zucchini Muffins image

Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They're naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Breakfast     Dairy Free     Muffins     Nut Free     Snack

Time 35m

Number Of Ingredients 12

1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled (or sub olive oil)
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips, dairy free if desired

Steps:

  • Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  • Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  • Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 160 kcal, Carbohydrate 25 g, Protein 3.4 g, Fat 6 g, Fiber 2.3 g, Sugar 14 g

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS | LARGE FAMILY BAKING FUN



Healthy Double Chocolate Zucchini Muffins | Large Family Baking Fun image

Enjoy decadent Healthy Double Chocolate Zucchini Muffins that are good for you and taste just as good as any other tasty chocolate muffins you have had. These are the perfect muffins for both adults and children. If you love chocolate but want to be healthy, this recipe is a must for you!

Provided by Jamerrill Stewart

Categories     Baked Goods

Time 50m

Yield 24 Muffins

Number Of Ingredients 15

1 ½ cups old fashioned oats - you can also use quick-cooking oats
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups zucchini - shredded
¾ cup Greek yogurt - vanilla or plain
1 ripe banana
¼ cup granulated sugar
1 tsp vanilla extract
2 TBS honey
2 eggs
½ cup chocolate chips

Steps:

  • Preheat oven to 375 degrees F. Prepare two 12-cup muffin tins and set aside.
  • Add 1 1/2 cups of oats to your blender and blend until it's ground into a fine flour.
  • Remove from blender and put into a medium mixing bowl.
  • In the mixing bowl, add in dry ingredients (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
  • Add wet ingredients to your blender (zucchini, yogurt, sugar, banana, and honey) and blend until smooth. Then add in vanilla, sugar and eggs and blend on low speed until well combined
  • Take your dry ingredients from the mixing bowl and blend until combined.
  • Once all ingredients are fully mixed transfer them back to your mixing bowl and stir in chocolate chips by hand.
  • Pour batter into baking cups and fill about ¾ full.
  • Bake for 20-25 minutes or until the tops are set and a toothpick inserted in the center comes out clean.
  • Enjoy!

Nutrition Facts : ServingSize 1 Muffin, Calories 92, Sugar 7.3 g, Sodium 109.4 mg, Fat 1.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 16.5 g, Fiber 1.5 g, Protein 2.7 g, Cholesterol 15.6 mg

DOUBLE CHOCOLATE ZUCCHINI MUFFINS



Double Chocolate Zucchini Muffins image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 15

1/2 cup mashed avocado (about 1 medium)
1/4 cup milk or non-dairy milk (60 milliliters)
2 tablespoons canola oil (30 milliliters)
1 egg
1/4 cup brown sugar (50 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon vanilla extract
1 1/4 cups grated zucchini (about 1 medium)
1 1/4 cups whole wheat pastry flour or all-purpose flour (165 grams)
1/2 cup cocoa powder (60 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips (85 grams)

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
  • Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
  • Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
  • Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
  • Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

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