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Healthy Chocolate Zucchini Muffins



For mega chocolate flavour we use both quality dark chocolate and natural unsweetened cocoa. We also added chocolate chips inside the batter to make those melty pockets of chocolate in each muffin. A dash of amaretto liqueur is always a plus so we added it to the muffins.

You will love these super rich and moist chocolate zucchini muffins which will melt in your mouth.

If you're one who believes veggies should have nothing to do with dessert, these amazing muffins will prove you are wrong. You should definitely try this recipe and make delicious moist chocolate zucchini muffins.

This version is on the healthy side as we used gluten-free millet flour, coconut oil, chia seeds and agave syrup instead of the sugar. Of course, you can use any other type of flour such as plain flour, spelt flour, oat flour or any other.

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Healthy Chocolate Zucchini Muffins

MAKES: 6
COOKS IN: 40 minutes
DIFFICULTY: Moderate

INGREDIENTS

  • 200 g zucchini (1 small zucchini)
  • 150 g dark chocolate (70% cocoa)
  • 50 g chocolate chips
  • 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 tablespoons agave syrup
  • 1 pinch of salt
  • 1 tablespoon amaretto liqueur

PREPARATION

  1. Finely shred the zucchini, leave for several minutes and partially drain water leaving them still moist.

  2. Place chia seeds in a cup, 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. Place broken chocolate and coconut oil in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until melted. Add 2 tablespoons of agave syrup and 1 tablespoon of amaretto liqueur.

  5. Stir gradually dry ingredients into chocolate mixture, folding by hand with spatula and stirring until the flour disappears. Fold in prepared zucchini, chia seeds and chocolate chips.

  6. Line muffins tray with 6 tulip-shaped muffins cups and scoop the batter into them by filling no more than 3/4 of the way to the top.

  7. Bake in the preheated oven to 180°C 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 a few minutes, then transfer muffins to a wire rack to cool completely.


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