These super delicious Double Chocolate Zucchini Blender Muffins are fudgy, rich, extra chocolatey, incredibly quick and easy to make and oh yeah… have a bunch of zucchini in them but SSSHHHHHH!
I guarantee you that no one will know. And how exactly did I come up with a muffin with undetectable vegetables inside you ask? Because I’m lazy that’s how. Let me explain…
I very much dislike grating zucchini. It’s tedious, it takes a lot of time and I always manage to shred some part of my hand in the process.
So, I’m not doing it and neither are you because you found me and together we are going to throw the whole works in the blender which 1. saves our fingers and 2. makes this batter and absolute cinch to make which allows us to get these muffins into our mouths faster.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Double Chocolate Zucchini Blender Muffins
Ingredients
- 3/4 cup plain greek yogurt
- 2 eggs
- 1/4 cup egg whites or another egg
- 2/3 cup maple syrup
- 1/2 cup olive oil
- 2 small zucchini chopped
- 2 tsp vanilla
- 2 3/4 cups rolled oats
- 1/3 cup flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 425 degrees.
- In a blender combine the greek yogurt, eggs, egg whites, maple syrup, olive oil, zucchini and vanilla.
- Blend until smooth.
- Add in the oats, flour, cocoa powder, baking powder, baking soda and salt.
- Blend again until smooth.
- Fold in the chocolate chips.
- Divide the batter into greased muffin cups.*
- Place baking pan in the oven and reduce heat to 350 degrees.
- Bake for 16-20 minutes.
Notes
my pro tips for making the best double chocolate zucchini blender muffins
Chopping – you don’t have to peel the zucchini, but I highly recommend chopping it before adding it to the blender. Throwing an entire zucchini in there is likely to be disastrous. Trust me.
Blending – blending the wet ingredients first ensures the there are now large, unwelcome chunks of zucchini in the muffins… we’re trying to hide it remember?
Storing – I like to keep these muffins at room temperature for a couple of days and after that I move them to the fridge or freezer.
recipe substitutions and variations
Use your favourite oil to cook with instead of the olive oil if you like. Melted coconut oil is a good choice.
Swap the maple syrup for honey if you like.
Add in some cinnamon and cayenne pepper for a Mexican chocolate vibe.
Mini Chocolate Zucchini Muffins – bake the batter in mini muffin tins but reduce the cooking time to 10-12 minutes.
Nutty Version – add in a handful of pecans, walnuts or slivered almonds along with the chocolate chips. I like to serve these with a smear of roasted almond butter.
Triple Chocolate Version – instead of the 3/4 cup chocolate chips, use 1/4 cup each dark, milk and white chocolate chips.
what is so great about these double chocolate zucchini blender muffins?
Obviously the very best thing is that they are dead easy to make. I’d say they’re a one bowl recipe, but they’re actually a zero bowl recipe because all you need is your blender.
The second best thing is how incredibly yummy they are. My family is always a little turned off by even the smallest detectable shred of zucchini in baking so I came up with this recipe to make sure they were eating their zucchini without knowing they’re eating their zucchini.
If you want muffins that taste like dessert but are secretly packed with veggies, oats and protein-rich yogurt, these are going to be your new fave.
pro tips for the best zucchini muffins…
Blending – make sure you blend the batter until completely smooth so there are no lumps in your muffins. I use a high-powered blender.
Make Ahead – to make these muffins ahead, freeze them on a baking sheet and once frozen transfer to a freezer bag so you can grab one out to thaw as needed.
Baking – I usually start my muffins at a higher temperature and lower the temp as soon as they go into the oven. I find this gives them a better rise.
questions?
Do you peel zucchini for muffins? nope! Just chop and blend. The zucchini completely disappears in the batter.
Can you make these gluten free? you sure can. Just make sure your oats are gluten free and use your favourite gluten free baking flour in place of the flour.
If you like this easy Double Chocolate Zucchini Blender Muffins Recipe let me know what you think in the comments below and please find and follow me on Social Media! And if you like it I think you’ll also like my: Chocolate Chip Zucchini Bread, Zucchini Ribbons Salad, Mozzarella Stuffed Zucchini Arancini and my Frosted Chocolate Chunk Banana Zucchini Cake. Some of my favourite ways to use up all that extra garden zucchini.
I made these muffins, they were easy & delicious. My grandkids loved them!!
Thanks for commenting Mary! I’m glad the kiddos loved them. 🙂