Wow, it has been a hot-long while since I’ve posted a new recipe. Biochemistry, physics, functional neuroanatomy, and neuroscience research are not the most compatible with hobbies, free time, or sleep for that matter. In fact, I have a butt-load of work I should be doing right now and rats that need to be fed, but I just couldn’t wait ANY longer to share these muffins!
I started experimenting in the summer when zucchini was actually in season, but (thanks to those things above) I just last week got around to perfecting the recipe. And the final result is OUT-OF-THIS-WORLD good. Perfectly soft, moist and spongy, with rich dark chocolatey flavor, hints of banana, and just the right amount of sweetness. If adding a vegetable to baked goods makes you uneasy, not to worry! The zucchini does nothing to the flavor, but works wonders on the texture, keeping the muffins moist and making them EXTRA fluffy. 
You would never guess that these muffins are actually healthy. Like, really healthy…100% whole grain, loaded with antioxidants and healthy fats, low in added sugar, and a source of fruits AND vegetables. Talk about the perfect snack or easy breakfast! Keep your freezer stocked with these babies, and with just 30-35 seconds in the microwave {plus a couple minutes in the toaster oven for a little extra texture}, you’re in chocolatey muffin heaven AND have an energizing snack.
As an added bonus, these are super easy to make–only one bowl required! And because they have similar ingredients and the same cooking time as my Chocolate Chip Banana Zucchini Muffins, can be made side-by-side for the ultimate muffin combo!
So, even though it’s time for all things pumpkin and cold-weather comfort, I thought it a crime not to share these muffins. Hope you enjoy!
Healthy Double Chocolate Banana Zucchini Muffins
Notes
*For sweeter muffins, you could increase to 4 Tbsp sugar/sweetener, or omit for less sweetness. (For me, 2 Tbsp yields the perfect balance.)
**I use Navita's Naturals Raw Cacao Powder
Ingredients
- 1 cup grated zucchini (~1 zucchini)
- 1 cup mashed, very ripe banana (~2 medium bananas)
- 1/4 cup avocado oil or melted coconut oil
- 1/4 cup pure maple syrup
- 2 Tbsp coconut sugar (or stevia/monk fruit equivalent)*
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp instant espresso powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 130g (about 1 cup + 1 Tbsp) white whole wheat flour
- 70g unsweetened cacao/cocoa powder**
- 2.5 oz chocolate chips (such as Lily's Dark Chocolate Baking Chips)
Instructions
- Preheat oven to 350ºF. Grease a muffin pan for 12 standard muffins (using coconut oil, butter, or cooking spray).
- Grate zucchini using a cheese shredder. Squeeze in a paper towel to remove excess liquid. Set aside 1 cup.
- In a large mixing bowl, mash banana well with a fork or potato masher. To the same bowl add oil, maple syrup, sugar/sweetener*, and vanilla. Beat with an electric mixer until thoroughly combined. (I use my hand mixer.) Add eggs one-at-a-time with the mixer on medium speed, until incorporated. Mix in espresso powder, baking powder, baking soda, salt, and cacao, then gradually mix in flour until no large lumps remain.
- With a spoon or spatula, fold in zucchini and chocolate chips just until evenly incorporated.
- Spoon batter into the greased muffin wells. Bake at 350º for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool a few minutes, then transfer to a wire rack to finish cooling.
- Enjoy warm, or (when completely cool) freeze in an airtight bag for up to several months. To reheat from frozen, microwave about 30 seconds, and, if desired, slice and toast in toaster oven 2-3 minutes.
Nutrition information calculated using monk fruit extract or no additional coconut sugar. (With 2 Tbsp coconut sugar: 170 calories, 9.1 g sugar per muffin.)