I wasn’t kidding the other day when I said I was trying to get my fill of zucchini before the season is over. I’m even putting it in my desserts! Ha! If you have never tried zucchini in a baked good, like zucchini bread, or these chocolate muffins, you’re missing out. The zucchini keeps these muffins moist, which is important to consider when baking with whole wheat flour.
Making desserts 100% whole wheat requires adding oils and moisture to keep baked goods soft because of the additional bran in the flour. Using white whole wheat flour or whole wheat pastry flour is best in desserts because the grains are naturally softer than traditional whole wheat flour. In this recipe, the zucchini helps to add moisture and binds together the muffins.
I cut back the fat in this recipe by using applesauce, but you won’t even notice because of all the chocolaty goodness {wink}. I also used a splash of vinegar. Have you ever tried vinegar in your baked goods? It reacts with the baking soda (remember those grade school volcanoes?!) to add more lift to the muffin giving it a lighter texture. Dense textures are best reserved for things like brownies.
These muffins are easy to whip up, and are a wholesome snack to throw in your work bag or add to your kids school lunch. Let me know if you try these muffins in the comments below. Enjoy!
- 1 cup white whole wheat flour
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup cocoa powder
- ¼ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup soy milk (or milk of your choice)
- 1 TBS vinegar
- 1 tsp vanilla
- 2 TBS butter, melted
- ¼ cup unsweetened applesauce
- 1 egg, beaten
- 1 cup zucchini, grated
- ½ cup chocolate chips, divided
- Preheat oven to 350°F.
- In a large bowl, mix together flour through salt.
- In another bowl, mix together soy milk through egg.
- Mix wet ingredients into dry ingredients and stir until just incorporated. Stir in zucchini and ¼ c chocolate chips.
- Line 15 muffin cups with paper liners. Fill cups ¾ full of batter and sprinkle with remaining chocolate chips.
- Bake in preheated oven for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Recipe inspired by Silk.
