Are you ready to indulge in a delightful treat that won't derail your healthy eating goals? Say hello to our Skinny Double Chocolate Zucchini Pecan Muffins! These moist and decadent muffins are not only packed with rich chocolate flavor but also sneak in some nutritious zucchini, making them the perfect guilt-free snack or breakfast option. With a combination of whole wheat flour, wholesome ingredients, and a touch of sweetness, you'll be amazed at how delicious healthy can be! Get ready to impress your family and friends with these irresistible muffins that are easy to make and sure to satisfy your chocolate cravings!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 2 large eggs
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent watery muffins.
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix brown sugar, applesauce, honey, and eggs until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Fold in the grated zucchini, half of the chocolate chips, and half of the chopped pecans gently into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining chocolate chips and pecans on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Squeeze Out the Moisture: To ensure your muffins aren't too watery, make sure to squeeze out the excess moisture from the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter.
- Mix Wet and Dry Ingredients Separately: For the best texture, whisk together your dry ingredients in one bowl and your wet ingredients in another. This helps to ensure even distribution of the leavening agents and flavors.
- Don’t Overmix: When combining the wet and dry ingredients, stir until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Customize Your Add-Ins: Feel free to get creative! You can substitute the pecans with walnuts or add in some dried fruit for an extra flavor boost.
- Check for Doneness: Keep an eye on your muffins as they bake. Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready to come out of the oven!
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for later enjoyment.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 24g
Protein: 5g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 35mg
