Chocolate Avocado Zucchini Muffins

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Most of the time I try to make recipes healthy. In these chocolate avocado zucchini muffins I used avocados instead of butter. They turned out really well. I know, avocados in muffins sounds a little strange, but it really tastes good. There is an awesome recipe for blueberry avocado muffins with lemon streusel topping in my favorite cookbook, From Freezer to Table. This cookbook is amazing and totally worth the money. The authors of this cookbook also have a great blog with awesome tips and recipes. It is called Thriving Home. These authors are what inspired me start my own blog in the first place.

I sometimes have hard time getting my kids, or my husband, to eat vegetables. These chocolate avocado zucchini muffins are a sneaky way to get your family to eat more vegetables. My kids love them, and they don’t even realize they are eating zucchini. These muffins are freezer friendly and a quick and easy breakfast.

Chocolate Avocado Zucchini Muffins

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• Author: Lisa
• Total Time: 50 minutes
• Yield: 1.5 dozen 1x

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Description

These chocolate avocado zucchini muffins are the perfect way to sneak in some vegetable for your kids, or picky husbands.  They are chocolatey and delicious.

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Ingredients

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• 1/2 cup cacao powder
• 2 cups unbleached all purpose flour
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup peeled shredded zucchini
• 1 large avocado, about 1/2 cup mashed
• 1/2 cup maple sugar, you can substitute 1/2 cup brown sugar and 1/4 cup granulated sugar
• 2 tablespoons pure maple syrup
• 1 large egg
• 1/3 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon pure vanilla
• 3/4 cup dark chocolate chips divided

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Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl, sift together cacao powder, flour, salt, baking powder and baking soda. Set aside.
3. In the bowl of a stand mixer mash avocado with a fork, or I find a pastry blender works really well. Add in shredded zucchini and blend with paddle attachment on low speed. Add maple sugar (or brown sugar and white sugar if you don’t have maple sugar), maple syrup, egg, sour cream, milk and vanilla.
4. Add dry ingredients to wet ingredients and blend until just combined. Scrape the sides of the bowl as needed to make sure all ingredients are combined. Add 1/2 cup dark chocolate chips and mix by hand until evenly distributed.
5. Spray a muffin tin with cooking spray or use muffin liners. Scoop 1/4 cup muffin batter into each muffin cup. Using the other 1/4 cup of dark chocolate chips, add 3 chocolate chips on the top of the batter in each muffin cup and press them down a little so they stay in.
6. Bake at 375 degrees for 25 minutes.
7. Let cool in the muffin tin for 5 minutes then remove and place them on a wire cooling rack. Once cooled, store in air tight container in the fridge or freezer.

Notes

My kids love these and they freeze really well. They are a perfect, quick, breakfast before school, or even just as a healthy snack. My son could eat 3 in one sitting. He loves muffins.

To freeze: Once cooled completely, put them in a freezer bag, remove as much air as possible and freeze. When you are ready to eat them:  You can either take them out the night before and put them on the counter to thaw or, from frozen, wrap in a paper towel and thaw on defrost in the microwave for about 1 minute.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Baked goods