Meanwhile, in zucchini-land, these little treats are baking! They are so quick and easy to make but are unbelievably delicious. And the veggie inside makes them a tad on the healthier side... Right? 😉 Here is another zucchini blend idea for you. An adorable version, cupcake-size, zucchini bread that are perfect for kids as a snack at home or an addition to a lunch box.
I still have a lot of zucchini in my garden, so that creates a bit of a flurry of making all sorts of things with them. Since we love chocolate (very much!) and have zucchini galore, I decided to pair them. And believe me, they did not disappoint! I threw the contents of this recipe together casually and in less than an hour these yummy, warm and moist muffins emerged. And disappeared just as fast. I hope you enjoy them as much as we did. 🙂
Ingredients:
3 large – eggs (room temperature - they whip faster)
½ cup (113 g) – granulated sugar
½ cup (170 g) – honey (I use raw honey)
1 cup (252 g) – unsweetened apple sauce
1 tsp. (5 ml) – pure vanilla extract
3 cups (360 g) – all-purpose flour
½ tsp. (2.5 ml) – baking powder
½ tsp. (2.5 ml) – baking soda
¼ tsp. (1.25 ml) – sea salt
½ cup (100 g) – cocoa powder
1 small garden zucchini or 2 cups grated
Dark chocolate chips, and old fashioned oats for topping (optional).
Instructions:
1. Prepare the dry ingredients first; combine flour, baking soda, baking powder, salt and cocoa powder. Mix with a hand whisker. Sift a couple of times. (This combines the dry ingredients very well, making the flour fluffy and airy, which makes for fluffy muffins.) Set aside until ready for use.
2. Grate zucchini. Set aside until ready for use.
3. Preheat the oven to 350 F (175 C). Beat together eggs and sugar on high mixing speed for 3 – 5 minutes. Reduce speed to low and add honey. Beat for 2 more minutes. Reduce the speed a bit more and add applesauce, vanilla extract and mix for about a minute or so.
4. With the mixer whisk running on the lowest speed add half of the flour mixture. As soon as the flour is mixed in add grated zucchini and mix for a minute or until all the zucchini is mixed in. Add the rest of the flour mixture and mix again for a minute or until flour is well incorporated. (Chocolate is optional, but make the muffins taste richer. Add 1 cup (180 g) of dark chocolate chips into the batter.)
5. Using an ice cream scoop, take 2 full scoops of batter and pour into each cupcake liner. Top muffin batter with old fashioned oats and chocolate chips (for decor and more chocolatey flavor). Bake for 25 minutes at 350 F (175 C).
6. Remove from the oven and let the muffins cool in the pan for about 15 minutes. (This will cause the muffins to sweat a little and make it easier to separate them from the liners.)
These muffins make a terrific on the go breakfast with milk, tea or coffee! 😉
Or enjoy as a snack.
Ingredients
- 3 large – eggs room temperature - they whip faster
- ½ cup 113 g – granulated sugar
- ½ cup 170 g – honey (I use raw honey)
- 1 cup 252 g – unsweetened apple sauce
- 1 tsp. 5 ml – pure vanilla extract
- 3 cups 360 g – all-purpose flour
- ½ tsp. 2.5 ml – baking powder
- ½ tsp. 2.5 ml – baking soda
- ¼ tsp. 1.25 ml – sea salt
- ½ cup 100 g – cocoa powder
- 1 small garden zucchini or 2 cups grated
- Dark chocolate chips and old fashioned oats for topping (optional).
Instructions
- Prepare the dry ingredients first; combine flour, baking soda, baking powder, salt and cocoa powder. Mix with a hand whisker. Sift a couple of times. (This combines the dry ingredients very well, making the flour fluffy and airy, which makes for fluffy muffins.) Set aside until ready for use.
- Grate zucchini. Set aside until ready for use.
- Preheat the oven to 350 F (175 C). Beat together eggs and sugar on high mixing speed for 3 – 5 minutes. Reduce speed to low and add honey. Beat for 2 more minutes. Reduce the speed a bit more and add applesauce, vanilla extract and mix for about a minute or so.
- With the mixer whisk running on the lowest speed add half of the flour mixture. As soon as the flour is mixed in add grated zucchini and mix for a minute or until all the zucchini is mixed in. Add the rest of the flour mixture and mix again for a minute or until flour is well incorporated. (Chocolate is optional, but make the muffins taste richer. Add 1 cup (180 g) of dark chocolate chips into the batter.)
- Using an ice cream scoop, take 2 full scoops of batter and pour into each cupcake liner. Top muffin batter with old fashioned oats and chocolate chips (for decor and more chocolatey flavor). Bake for 25 minutes at 350 F (175 C).
- Remove from the oven and let the muffins cool in the pan for about 15 minutes. (This will cause the muffins to sweat a little and make it easier to separate them from the liners.)
- These muffins make a terrific on the go breakfast with milk, tea or coffee! Or enjoy as a snack.;)
If you make this Honey Chocolate Zucchini Muffins recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I'd love to see your creations! 🙂
Looking for more muffin recipes? Here are a couple to choose from:
BLUEBERRY MUFFINS WITH WHITE CHOCOLATE MORSELS AND LEMON ZEST
APPLE BANANA MUFFINS WITH CINNAMON TOPPING
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
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Kathleen says
These muffins are so good!!!. I froze some and have been talking one at the time out of the freezer to work for my lunch box. Absolutely love to enjoy this goodness with my cup of coffee!
valya'stasteofhome.com says
What a great idea freezing these. I don't know if I will ever be freezing them, because they flies out of the pan as soon as I make them 🙂 Thank you for visiting my blog and trying out my recipes Kathleen!