This recipe for Chocolate Zucchini Muffins made with Fresh Milled flour is rich and delicious! Sweetened with ripe bananas and pure maple syrup, you can’t go wrong with the omission of refined sugars.
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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During the Summer months, my garden is OVERFLOWING with Summer Squash and Zucchini. I am constantly looking for creative ways to utilize both. I will shred and freeze the exact weight of zucchini for this recipe and bake these muffins throughout the year.
Table of Contents
This is a typical muffin recipe and the process is pretty simple. You will need some equipment to get started.
Equipment Needed:
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Large mixing bowl
- Whisk
- Rubber spatula
- Liquid measuring cups
- Grater
- Muffin Tin
- Muffin Liners
- 1/4 cup cookie scoop
Ingredients
- Soft white wheat flour
- Cocao Powder (or cocoa)
- Baking Soda
- Salt-Redmond’s real salt
- Coconut oil
- Pure Maple Syrup
- Vanilla Extract
- Zucchini
- Bananas (smashed)
- Milk
- Chocolate Chips
How to make Chocolate Zucchini Muffins
- Preheat oven to 350 degrees F. Prepare muffin tin by lining 12 with cupcake liners. I love these tulip liners.
- Mill your wheat berries into flour and add to a large mixing bowl. Whisk in: cocao powder, baking soda and salt; set aside.
- Shred your zucchini and wrap in a paper towel to squeeze out any excess liquid. If using frozen, I place in a colander and thaw over a bowl. You will have much more liquid reserve from the frozen zucchini.
- In stand mixer add melted coconut oil. maple syrup, vanilla and egg. Whisk on low-medium until smooth and well combined. Add in zucchini, smashed bananas and milk; mix again.
- Slowly add in dry ingredients with mixer running, mixing just until combined.
- Fold in chocolate chips with your rubber spatula.
- Using a 1/4 cup cookie scoop, divide batter into 12 liners.
- Bake 22-25 minutes or until a toothpick inserted comes out clean
Storage
Store in airtight container:
Room temperature-3-5 days
Refrigerator-1 week
Freezer-1 month
Can I make this recipe dairy free?
This recipe is actually very easy to make dairy free. Substitute the milk for your favorite non-dairy option, I prefer almond. Find a dairy-free chocolate chip, and you’re ready to go!
What if I do not have Pure maple syrup?
You can substitute the honey or agave nectar 1:1 for the maple syrup. If you are going to switch to a granular sweetener like cane or coconut sugar, it would not be a 1:1 substitution.
What are the differences I should expect with frozen zucchini?
When I measure out my zucchini to freeze, I know that there will be some volume lost when it is frozen and then thawed. In other words, I freeze a cup (or 2 if doubling) and then I expect there to be less than that when it is thawed. I do not re-measure the thawed zucchini back to 1 cup, and it works just fine.
Chocolate Zucchini Muffins
Equipment
- 1 Whisk
Ingredients
- 170 g soft white wheat flour
- 1/3 cup cocao powder
- 1 tsp baking soda
- 1/4 tsp Redmond's Real Salt
- 2 Tbsp Coconut oil melted
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1 cup shredded zucchini
- 70 g mashed bananas
- 1/2 cup milk (or dairy free alternative)
- 1/2 cup chocolate chips (extra for sprinkling on top before baking)
Instructions
- Preheat oven to 350 ℉. Line 12 cup muffin tin with liners
- Shred zucchini into a paper towel, wrap and squeeze to remove all liquid.
- Mill wheat berries into flour.
- Pour flour, cocao powder, baking soda and salt into a large mixing bowl and whisk to combine.
- In the bowl of a stand mixer, add melted coconut oil, pure maple syrup, vanilla, egg: mix on medium-low until smooth. Add zucchini, banana and milk; mix again.
- Slowly add the dry ingredients to the stand mixer. Mix just until combined.
- Gently fold in the chocolate chips with a rubber spatula.
- Using a 1/4 cup cookie dough scoop, portion the batter into the cupcake liners.
- Bake 22-25 mintues or until toothpick inserted into the middle comes out clean.
- Store in an airtight container:Room temperature, 3-5 daysRefrigerator, 1 weekFreezer, 1 month
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Chocolate Zucchini Muffins as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.