Chocolate Zucchini Muffins with Fresh Milled Flour
These chocolate zucchini muffins are rich, moist, and made with fresh milled flour for extra nutrition. Shredded zucchini keeps them tender while cocoa powder gives them a deep chocolate flavor — a delicious way to sneak in some veggies without sacrificing taste.
Ingredients
- 3 3/4 cups fresh milled soft white wheat flour 453.5g Can substitute 3 cups all-purpose flour.
- 1/3 cup cocoa powder 31.9g
- 1 tsp baking soda 6g
- 1 tsp salt 6g
- 1/4 tsp baking powder 0.4g
- 1 cup olive oil 224g
- 2 cups organic sugar 469.6g
- 3 eggs 155.4g Can substitute Bob's Red Mill Egg Replacer.
- 3/4 cup previously frozen, thawed, diced zucchini, water removed 166.2g Can substitute 2 cups fresh diced zucchini. Be sure to wring the water out!
- 1 1/2 cups chocolate chips 241.1g
Instructions
- Mill soft white wheat berries in an electric mill.
- If using a scale, place mixing bowl on kitchen scale and add flour, cocoa powder, baking soda, salt, and baking powder by weight. If using measuring cups, measure out dry ingredients.
- In a separate bowl on your stand mixer, measure out olive oil and sugar (by weight or using measuring cups). Using a stand mixer, beat these two ingredients until incorporated. Then add the eggs and vanilla.
- Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix.
- Fold in zucchini and chocolate chips with a spatula.
- Place cupcake liners in a muffin tin. Fill with 3 tablespoons of batter.
- Bake at 350°F for 20 minutes or until an instant read thermometer reads 200°F-205°F.
- Let cool on wire baking rack.
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This recipe makes around 24 muffins. You may have a few more than 24, which is not a bad thing!