Love chocolate? Looking to add more veggies to your diet?
Reap the rewards of both with these Chocolate Zucchini Muffins!
Baked goods like muffins, breads and cookies, can actually be super simple (and tasty!) way to sneak in more veggies and these muffins help you do just that!
And bonus: you can whip them up in just under 30 minutes, 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!
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