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Healthy Chocolate & Zucchini Muffins

These healthy muffins are made of gluten-free millet flour, zucchini and chocolate. You'll never taste the veggies!


YBut not just any muffins. These muffins needed to be indisputably delicious while still using wholesome ingredients. I wanted them to taste rich and satisfying but still be fit for a healthy breakfast. Also, chocolate. We needed chocolate.

Although Well Plated is a mostly “healthy” food blog, to me healthy doesn’t mean sticking to a specific diet, giving up favorite foods (chocolate forever ♥), or blowing your budget on fancy ingredients.

In this recipe we used gluten-free millet flour but you can use other gluten-free flours such as rise flour or amaranth flour.



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SERVES: 6
COOKS IN: 40 MINUTES
DIFFICULTY: MODERATE

INGREDIENTS

  • 200 g zucchini (1 small zucchini)
  • 200 g quality dark chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons chia seeds
  • 5 tablespoons water
  • 100 g millet flour
  • 25 g cocoa powder
  • 1/2 teaspoon baking powder
  • 2 tablespoon agava syrup
  • pinch of salt
  • 1 tablespoon amaretto liqueur

PREPARATION

  1. Grate zucchini finely and drain partially some water leaving them still moist.

  2. Place chia seeds in a cup and add 5 tablespoons of water and stir everything. Leave aside.

  3. In a separate bowl stir together millet flour, cocoa powder, baking powder and salt.

  4. Cut 50 g of chocolate in small pieces. Melt the rest of the chocolate (150 g) with coconut oil, add agave syrup and amaretto liqueur in it. 

  5. When melted gradually add dry ingredients to the wet ingredients, folding by hand with spatula and stirring until the flour disappears. Fold in the grated zucchini and pieces of chocolate. 

  6. Preheat oven to 180°C. Prepare muffin tray (6 muffins) by placing tullin muffin cups in it. Scoop the batter into the prepared muffins cups, filling no more than 3/4 of the way to the top. 

  7. Bake for 20-25 minutes, until the tops are set and the toothpick inserted in the centre comes out with moist crumbs attached. Let cool in the pan for 2 minutes, then transfer muffins to a wire rack to cool completely.


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