Delicious Zucchini Chocolate Chip Mini-Muffins Recipe
Get ready to add a little healthy sweetness to your day with this delightful recipe for Zucchini Chocolate Chip Mini-Muffins – and the best part? They’re gluten-free! As a nutritionist, food blogger, and avid baker, I’m always on the lookout for delicious recipes that are good for our bodies. These mini-muffins are certainly no exception.
Zucchini is one of those veggies that’s often overlooked when it comes to baking. But let me tell you, it’s a secret ingredient that adds not just nutrients (hello, fiber!) but also gives baked goods that soft and moist texture we all love. We top them off with dark chocolate chips, which not only satisfy our sweet tooth but provide some health benefits too.
Whether you’re looking for a satisfying snack or a scrumptious breakfast-on-the-go, these muffins will not disappoint. Plus, they’re easy to make and require minimal preparation time. So grab your apron and get ready to bake some light and fluffy zucchini chocolate chip mini-muffins!
Why You’ll Love This Recipe
These zucchini chocolate chip mini-muffins are the perfect treat for anyone who loves something sweet without the guilt. There are so many reasons to love this recipe, from its delicious taste to its health benefits.
Firstly, let’s talk about the ingredients. These muffins are made with gluten-free flour, which makes them a great option for those with gluten sensitivities. They also contain dark chocolate chips, which not only add a rich and decadent flavor but also provide health benefits like antioxidants and minerals.
But the real star of this recipe is the zucchini. This humble vegetable is packed with fiber, vitamins, and minerals that are essential for our bodies. Using zucchini in a dessert may seem odd, but it actually adds a natural sweetness and keeps the muffins moist without adding any extra oil or butter.
Another reason to love this recipe is how easy it is to make. With only a few simple ingredients and basic kitchen tools, you can have these muffins ready to bake in no time. Plus, they’re the perfect size for a quick snack or on-the-go breakfast.
Lastly, these mini-muffins are incredibly versatile. You can swap out the chocolate chips for raisins, nuts or leave them out entirely for a more savory flavor. You could even add some spices like nutmeg or cardamom for an extra kick of flavor.
Overall, these zucchini chocolate chip mini-muffins are an incredibly delicious and healthy treat that everyone will love. Whether you’re looking for a sweet snack or something to satisfy your midday cravings, this recipe has got you covered. So why not give it a try? Your taste buds – and your body – will thank you!
Ingredient List
Here are the gluten-free muffins ingredients:
- 2 cups gluten-free flour blend
- ½ cup coconut flour
- ¼ cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 tsp. cinnamon
- ½ teaspoon sea salt
- 4 teaspoon grated zucchini
- 1 cup dairy-free dark chocolate chips
- 2 eggs
- 1/2 cup grapeseed or coconut oil
- 1/4 cup maple syrup or coconut sugar
- 1/4 cup unsweetened applesauce
These healthy zucchini muffins ingredients offer the perfect combination of wholesome, gluten-free flours and a special guest appearance from delicious, grated zucchini. The gluten-free flour blend, coconut flour, and almond flour all work together to produce light, fluffy muffins that will melt in your mouth.
The grated zucchini plays an important role in adding moisture to the muffin batter and creating a delicate texture that is more cake-like than bread-like. The double dose of chocolate comes in the form of dairy-free, dark chocolate chips that are mixed throughout the batter for delicious, gooey goodness with every bite.
Don’t worry about the “healthy” aspect – these muffins are just as delicious as traditional muffins made with wheat flour, butter and whole milk.
The Recipe How-To
First, I preheat the oven to 350°F (175°C) and prepare my muffin tin by greasing it with coconut oil. Then, I measure out 2 cups of gluten-free flour blend into a mixing bowl. In addition, I add in 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of sea salt and 1 ½ teaspoons of ground cinnamon. These ingredients are then whisked together thoroughly until they are evenly mixed.
Mixing the Wet Ingredients
In another bowl, I combine 2 large eggs, ¾ cup of coconut sugar, ¼ cup of maple syrup, ¼ cup of unsweetened applesauce and ½ cup of grapeseed oil. I mix them all thoroughly until the texture becomes smooth.
Combining Dry and Wet Ingredients
I then fold in the shredded zucchini to the wet mixture. The shredded zucchini should amount to about 1 ½ cups or two small zucchinis. Next, I add in the chocolate chips (1 ¼ cups of dairy-free chocolate chips) and stir them evenly into the same bowl.
After that, I pour the bowl containing the wet ingredients into the bowl containing dry ingredients. Using a spatula, I gradually fold and stir the mixture together until no lumps are visible.
Baking Process
I take out my pre-greased muffin tin and scoop the batter into each section. A good rule-of-thumb is to fill each muffin cavity three-quarters full with batter.
The muffins are then put into the preheated oven and baked for around 18-20 minutes. After taking them out from the oven, it is best to let these healthy zucchini muffins cool for slightly longer than usual so that it can fully set.
These gluten-free chocolate chip zucchini muffins are perfect for a healthy snack or breakfast on-the-go. Enjoy your homemade, healthy and delicious muffins!
Substitutions and Variations
Looking to switch things up in this recipe? Luckily, this recipe is very versatile and there are many different substitutions and variations that you can try out. Here are a few ideas to get you started:
– Chocolate: Feel free to use any type of chocolate that you like! Try subbing in milk chocolate, white chocolate, or even peanut butter chips for a tasty twist.
– Flour: If you don’t need this recipe to be gluten-free, feel free to use regular flour instead of gluten-free flour. Alternatively, you can swap in almond flour or coconut flour for a different taste and texture.
– Zucchini: Not a fan of zucchini? You can swap it out for shredded carrot or shredded apple instead.
– Sugar: For a slightly healthier spin on this recipe, try using coconut sugar or maple syrup instead of brown sugar.
– Dairy-Free: This recipe is already dairy-free, but if you’re looking to make it vegan as well you can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
– Spices: Want to add some extra flavor? Try adding a pinch of nutmeg or ginger along with the cinnamon.
With all of these different variations and substitutions, the possibilities are truly endless! So don’t be afraid to get creative and switch things up to make these muffins completely your own.
Serving and Pairing
These zucchini chocolate chip mini-muffins are perfect for a quick, on-the-go breakfast or snack. They are best served warm and fresh out of the oven, with the melted chocolate chips still gooey and the zucchini making each bite moist and delicious.
Pair these muffins with a cup of hot coffee or tea to start your day off right. The rich flavor of dark roast coffee complements the sweetness of the muffins, while a soothing chamomile tea balances out the chocolate chips’ intensity.
To impress your guests at a brunch party, pair these muffins with a platter of seasonal fruits such as strawberries, blueberries, and raspberries. The refreshing fruits will balance the richness of the chocolate chips and give your meal an extra burst of color and nutrition.
For those who prefer savory snacks, serve these muffins alongside a vegetable omelet or avocado toast. The veggies in the omelet complement the zucchini in the muffins, while pairing them with nutrient-packed avocado toast is an excellent way to add some healthy fats to your meal.
No matter how you choose to enjoy them, these zucchini chocolate chip mini-muffins are sure to delight your taste buds and keep you satisfied throughout the day.
Make-Ahead, Storing and Reheating
These gluten-free chocolate chip zucchini mini-muffins are perfect for meal prep and make-ahead baking. You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows you to bake a fresh batch of muffins whenever you want without any hassle.
When it comes to storing leftover muffins, they can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days in an airtight container. If you would like to freeze them, wrap each muffin individually in plastic wrap or tin foil, then store them in an airtight container or freezer bag. They will last up to 3 months in the freezer.
To reheat your muffins, simply remove them from the refrigerator or freezer and allow them to come to room temperature before serving. Alternatively, you can pop them in the microwave for about 10-20 seconds or in a preheated oven at 350°F for 5 to 8 minutes.
It’s worth noting that these muffins taste amazing when served warm with a cup of coffee or tea, making them an ideal breakfast treat or midday snack. Additionally, they’re great for packing into lunch boxes or as an on-the-go snack when you’re out and about.
Follow these simple storage and reheating instructions and enjoy freshly baked zucchini chocolate chip mini-muffins any time you desire!
Tips for Perfect Results
When making these delicious Zucchini Chocolate Chip Mini-Muffins, there are a few tips and tricks you can use to ensure perfect results every time. By following these tips, you’ll be able to create light, fluffy, and flavorful muffins that are sure to impress.
First off, it’s important to use the right flour blend. For this recipe, we recommend using a gluten-free flour blend that includes ingredients like almond flour and coconut flour. This will give your muffins a light and fluffy texture without compromising on flavor.
Additionally, when measuring your ingredients, it’s important to be precise. Use measuring cups and spoons instead of eyeballing measurements to ensure you have the right amount of each ingredient. Even a little bit too much or too little of an ingredient can throw off the entire recipe.
Another tip for perfect results is to make sure your eggs and coconut oil are at room temperature before starting. This will help your batter mix together more easily and result in tender muffins.
When combining your wet and dry ingredients, don’t overmix! Overmixing can lead to dense and tough muffins. Mix until just combined, then gently fold in the zucchini and chocolate chips.
Finally, don’t overfill your muffin tin! Fill each cup only ¾ of the way full to leave room for rising during baking. This will ensure evenly cooked muffins with nicely domed tops.
By following these tips and tricks, you’re guaranteed to make scrumptious and healthy Zucchini Chocolate Chip Mini-Muffins every time!
Bottom Line
In conclusion, these zucchini chocolate chip mini-muffins are a must-have in every healthy baker’s recipe collection. Not only are they deliciously moist and full of flavor, but they’re also gluten-free, dairy-free, and packed with nutritious zucchini. Plus, who can resist the added bonus of dark chocolate chips?
With simple substitutions and variations, these muffins can easily be tailored to your personal preferences and dietary restrictions. And don’t forget about their versatility – they make for a perfect breakfast on-the-go, a snack to power you through the day, or even a healthier dessert option.
So ditch those calorie-laden desserts and make these healthy zucchini muffins a staple in your baking repertoire. Your taste buds – and your body – will thank you!
Zucchini Chocolate Chip Mini-Muffins (Gluten Free) Recipe
Ingredients
- 1/4 cup coconut flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 eggs
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 1 1/2 cups grated zucchini (do not pack down when measuring)
- 1/2 cup dark chocolate, 73%
Instructions
- 1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
- 2. In a large bowl, combine eggs, oil, agave and zucchini.
- 3. Mix dry ingredients into wet thoroughly.
- 4. Stir in chocolate chips.
- 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
- 6. Spoon approximately 1 tablespoon of batter into each muffin tin.
- 7. Bake at 350° for 18-22 minutes.
- 8. Cool and serve.
Add Your Own Notes
Nutrition
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