Updated: Feb 22, 2019
How do you have your muffin and eat it too? With these delicious Chocolate Zucchini Muffins! Baked goods can be a tasty way to sneak in some veggies and these muffins do just that! A delicious way to obtain lean protein, healthy fats, complex carbs and a few essential vitamins and minerals too, this is a muffin pretty hard to pas up. By leaving out the flour, processed sugar and salt you are able to save on empty calories and simply enjoy the moist, dense and creamy flavor! And bonus - you can whip them up in just under 30min. so you'll be free to enjoy them just about anytime a chocolate craving hits - YUM!
1/2 C natural creamy peanut butter (or nut butter sub)
1 medium size banana, halved
1 large egg
1/4 C honey
1/4 C unsweetened cocoa powder
2 Tbsp flaxseed
1 tsp vanilla
1/2 tsp baking soda
1 C zucchini, shredded (approximately 1 medium size zucchini)
1/4 C mini chocolate chips
Preheat oven to 375 degrees and lightly coat a nonstick muffin pan with coconut oil or olive oil cooking spray.
Add peanut butter, banana, egg, honey, cocoa powder, flaxseed, vanilla and baking soda to a blender or vitamix.
Blend on medium to high speed until smooth and creamy, temper/stir as needed.
Pour batter into a medium size mixing bowl.
Stir in shredded zucchini (tip - squeeze shredded mixture to remove excess water before adding).
Fold in mini chocolate chips.
Scoop batter into muffin tin, filling each cup nearly to the top (batter usually fills 9-10 cups of a 12 cup tray).
Bake for 20min. (or until inserting a toothpick at center of muffin removes clean).
Cool in muffin tin for 10min. before removing (tip - try using a small scraper spatula to ease muffin removal).
Muffins can be stored in an airtight container for up to one week.
Eat and Enjoy!