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Recipes

Double Chocolate Zucchini Muffins

Preparation

20 minutes

Cooking

25 minutes

Total

45 minutes

Portion(s)

12 portions

Ingredients

Dry ingredients :

  • 375 ml (1 ½ cups) whole wheat flour
  • 80 mL (⅓ cup) cocoa powder
  • 125 mL (½ cup) white sugar
  • 80 mL (⅓ cup) semi-sweet chocolate chips
  • 10 mL (2 teaspoons) baking powder
  • 1 mL (¼ teaspoon) salt

Wet ingredients:

  • 250 mL (1 cup) zucchini, finely grated and drained (see note)
  • 125 ml (½ cup) 1% milk
  • 1 egg
  • 60 mL (¼ cup) vegetable oil
  • 5 mL (1 teaspoon) vanilla extract

Note: squeeze the grated zucchini well with your hands to remove excess water before adding to the mixture

Preparation

  1. Preheat the oven to 350°F (180°C). Oil a 12-muffin pan and set aside.
  2. In a large bowl, combine all dry ingredients, set aside.
  3. In a medium bowl, combine all wet ingredients. Pour over dry ingredients and mix just until all ingredients are incorporated.
  4. Divide mixture among pans.
  5. Bake for 25 minutes, then let cool.

 

Nutritional Information (per muffin)
Calories 178 kcal
Fat 7 g
Carbohydrates 24 g
Fibre 3 g
Protein 4 g
Sodium 166 mg

Can be kept for 5 days in the refrigerator or 2 months in the freezer.

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