Chocolate and Zucchini Brownie Muffins
My Chocolate and Zucchini Muffins remind me of brownies but pack in hidden veggies that you can't taste. The best way to use up zucchini!
Servings: 12 muffins
Ingredients
- 1 whole medium zucchini (approximately 160g or 1.25 cups) cut into chunks (not drained)
- ¼ cup natural peanut butter
- ½ cup maple syrup
- ¼ cup plain yogurt
- ½ tablespoon vanilla extract
- 1 egg
- 1 cup all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 F and prepare a 12-cavity muffin tin (I like to use a silicone muffin tin).
- To a blender add chopped zucchini, peanut butter, maple syrup, yogurt and vanilla extract. Blend until smooth, about 1 minute.
- To the blender, add the egg and blend until incorporated.
- To a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- Slowly whisk in the liquid ingredients to the dry ingredients. Switch to a spatula and mix until just incorporated.
- Stir in the chocolate chips.
- Add about 3 heaping tablespoons of batter to each cavity of the muffin tin (I use a large cookie scoop), divide any remaining batter amongst the cavities. Top with any additional chocolate chips you wish to add.
- Bake for 18-24 minutes, or until a toothpick inserted into the top of the muffins comes out clean. Allow to cool slightly before enjoying!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1muffin | Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 189mg | Potassium: 176mg | Fiber: 1g | Sugar: 14g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
