Chocolate Zucchini Muffins

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Now, counting these muffins towards your ‘five servings of vegetables a day’ would be a stretch, even though they do come with a generous amount of zucchini in them. Calling them a quite nutrient dense choice for your sweet treat though, would not. However, just to be clear: we’re not the ones to turn down dessert or say no to an extra scoop of ice cream. Heck, those are often necessary to keep our energy intake on pair with our output! But just as much as we dig decadent cookies, we like to have some heartier snacks on hand. These are heavy on the whole grain rye flour (we sometimes go 100 % rye and it’s just as good) and light on the sweetener, and work as the perfect mid-afternoon pick-me-up, or as a packed treat when out and about. The fact that we get to sneak in some zucchini is a great bonus, since our kitchen sees piles and piles worth of it these last days of summer. And yes, tomorrow is the start of the #localthirty and #närodladseptember challenge so please, call us out for munching on chocolate (a very non-local item, unfortunately) tonight. We just couldn’t help ourselves. So unless you’ve chosen chocolate as one of your cheat items… this recipe is off limits – unless you change it up and make a local version of it, which we would love to hear about! In fact, we’ll most likely try to do that too. Anyway, we hope to see many of you joining the initiative to the best of your ability, and look forward to seeing what you’ll be sharing along the way. We promise to keep you posted as far as what lands on our plates, that’s for sure. Happy local month of September, everyone! Oh and… when zucchini is no longer in season, then we choose carrots. You should too.

12 muffins

1 cup wheat or spelt flour
1 cup rye flour (preferably whole grain)
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 egg
1 cup oat milk (or other milk of your choice)
1/2 tbsp lemon juice
1/4 cup canola oil (coconut oil works too, but isn’t local where we live so we usually opt out)
1/3 cup maple syrup
3 0z. dark chocolate, chopped or chips (approx. 1/2 cup)
1 1/4 cup shredded zucchini (about 1/2 small)

Set your oven to 350 F. Then, stir all the dry ingredients together in a big bowl. In a separate bowl, whisk egg, milk, lemon juice, oil and maple syrup together. Mix the wet ingredients with the dry, and then fold in chocolate and grated zucchini. Grease a muffin pan, or use paper cups, and then scoop the batter into the cups almost up to the edge. Bake for approx. 12 min or until a toothpick inserted to the middle comes out with moist crumbs. 


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