Healthy Double Chocolate Zucchini Muffins

Healthy Double Chocolate Zucchini Muffins

I don’t know what’s been going on lately because I’m not usually the type to crave chocolate, but it’s definitely been happening in recent weeks. That probably makes me sound like a crazy person, but I tend to crave things like…nachos, really unhealthy frozen yogurt and other variations of ice cream and french fries. Not that I don't enjoy chocolate every once in a while, I’m just not used to feeling like I need it. Today was a day I needed it.

I didn't want to completely fall off the wagon (even thought I really haven't been on it to begin with), so I went on the hunt for semi-healthy chocolate treats. I landed on this recipe from Running With Spoons. Also, last weekend when I gave in to my craving for something chocolatey and made chocolate chip cookies, I didn't feel so good afterwards. I’m not sure if it was the butter or the refined sugar, I just knew that this time around I wanted to keep the recipe a little cleaner.

Here’s what you’ll need:

1 cup whole wheat flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup plain Greek yogurt

1/4 cup maple syrup

1/4 cup coconut palm sugar

1/3 cup unsweetened applesauce

2 tsp vanilla extract

1 cup grated zucchini (about 1 1/2 regular sized zucchinis)

1/2 cup 70% cacao or higher chocolate chunks

Before you get started doing anything else, grate your zucchinis. They will be super wet, so you’ll want to ball it all up in a paper towel and squeeze out the majority of the water.

You’ll need two bowls — one medium size to mix together the wet ingredients, one large for the dry. Once each of them has been gently mixed separately, pour the went into the dry. Use a rubber spatula to again gently mix everything together. You don't want to get too aggressive with it and mash up the zucchini.

Your oven should be preheated to 350 degrees with a muffin tin lined and greased. My batter made 8 large muffins and 12 minis. Before I put them in the oven I dropped a few more chocolate chunks on top to make them extra pretty.

After 18 minutes, the large muffins were done. After chowing down on a few of them, I might recommend leaving them in for 20 minutes. The minis were done after about 10-12 minutes.

The only word to describe these muffins is fabulous. They are incredibly rich and really satisfied that “I need chocolate now” voice that was lingering in the back of mind. Trevor said they tasted “healthy” but I think he's insane. Plus, I didn't have any stomach troubles post indulgence, which was a happy change from last weekend’s escapades.

Moral of the story, make these.

This awesome recipe appeared originally on Running With Spoons. Check her out. 

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