Honey Chocolate Zucchini Muffins
The batter for these chocolate zucchini muffins can be baked in a 9 x5 loaf pan to make chocolate zucchini bread!
Servings: 16 muffins.
Calories: 247kcal
Ingredients
- 1 (3-ounce) package cream cheese
- 1 cup honey
- 2 eggs
- ⅓ cup avocado oil or grapeseed oil
- 1 ½ teaspoons vanilla extract
- 1 ½ cups whole wheat pastry flour
- ⅓ cup cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups grated zucchini
- ¾ cup plus 1/4 cup whole almonds , chopped in 1/4-inch pieces
- ¾ cup semisweet chocolate morsels
Instructions
- Preheat the oven to 350°F. Spray 16 muffin cups generously with cooking spray, or line with paper cupcake liners, or coat the tins with melted butter and dust lightly with flour.
- With an electric mixer, beat the cream cheese and honey until homogenized, scraping the sides and bottom of the bowl as needed. Add the eggs one at a time. Scrape the bowl again as needed. Mix in the oil and vanilla extract.
- Sift the flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Add to the cream cheese mixture, blending well. Mix in the zucchini, 3/4 cup of the chopped almonds and the chocolate morsels.
- Divide batter among the prepared muffin cups, about 1/3 cup batter per tin. Sprinkle with the remaining almonds.
- Bake 18 to 20 minutes, until the tops of the muffins spring back when touched with a finger or a toothpick inserted in the center comes out clean.
- Cool about 10 minutes, then remove from the tins.
Notes
To make uniform clean portions of muffins, use a multi-purpose ice cream scoop with a rotating metal bar. My go-to muffin scoop is a (#16), which holds a little less than 1/3 cup.
Nutrition
Calories: 247kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 119mg | Potassium: 252mg | Fiber: 3g | Sugar: 21g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1.7mg