Imagine biting into a decadent chocolate muffin that's not only incredibly delicious but also secretly packed with nutritious zucchini! These Chocolate Zucchini Blender Muffins are about to revolutionize your breakfast and snack game, proving that healthy eating can be both effortless and mouthwatering. With just a blender and a few simple ingredients, you'll create moist, rich muffins that will have everyone begging for seconds - and they'll never guess there's a hidden veggie inside!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate fresh zucchini using a box grater or food processor. Use a clean kitchen towel to gently squeeze out excess moisture from the grated zucchini.
- Add all ingredients except chocolate chips into a high-powered blender. Blend on medium-high speed for 45-60 seconds until the mixture is smooth and fully combined.
- Pause blending and scrape down the sides of the blender with a spatula to ensure all ingredients are thoroughly mixed.
- Fold in chocolate chips manually using a spatula, reserving a few for topping the muffins.
- Carefully pour or scoop the blended batter into the prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin for extra decoration.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Moisture Matters: When grating zucchini, always squeeze out excess water to prevent soggy muffins. A clean kitchen towel works perfectly for this.
- Blender Technique: Blend ingredients thoroughly, but don't overdo it. 45-60 seconds is the sweet spot for a smooth batter.
- Chocolate Chip Hack: Save a few chocolate chips to sprinkle on top for a bakery-style presentation that looks as good as it tastes.
- Storage Secrets: These muffins stay fresh for up to 3 days at room temperature or 5 days in the refrigerator. Pro tip: Warm them slightly before serving for that fresh-from-the-oven experience.
- Customization Options: Feel free to swap honey with maple syrup or experiment with different types of chocolate chips for unique flavor variations.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 5g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 40mg
