Here’s the recipe for Chocolate-Zucchini Bran Muffins:
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup wheat bran
- ⅓ cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk (low-fat or full-fat)
- ½ cup sugar
- ¼ cup canola oil
- 1 teaspoon pure vanilla extract
- 8 oz zucchini (about 1 medium), coarsely grated
- ½ cup semisweet chocolate chips, divided
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Coat a 12-cup muffin pan with nonstick spray or line with cupcake liners. - Prepare Dry Ingredients:
In a large bowl, whisk together the flour, wheat bran, cocoa powder, baking soda, and salt. - Prepare Wet Ingredients:
In a medium bowl, whisk together the eggs, buttermilk, sugar, canola oil, and vanilla extract. - Combine Mixtures:
Make a well in the center of the dry ingredients and gradually whisk in the buttermilk mixture until just combined. - Fold in Zucchini and Chocolate:
Fold in the grated zucchini and ¼ cup of the chocolate chips into the batter. Divide the batter evenly among the prepared muffin cups (about ⅓ cup each). - Top and Bake:
Sprinkle the remaining ¼ cup of chocolate chips on top of the muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. - Cool:
Let the muffins cool in the pan for 10 minutes. Carefully remove them using a small offset spatula and transfer to a wire rack to cool completely.
Make-Ahead Tip
- Freezing: Freeze the cooled muffins on a parchment-lined baking sheet until firm. Then transfer them to a resealable bag. To serve, microwave the muffins from frozen until warmed through, about 30 to 45 seconds.
Nutritional Information (per serving)
- Calories: About 208
- Fat: 8.5 g (2 g saturated)
- Cholesterol: 32 mg
- Sodium: 239 mg
- Carbohydrate: 30 g
- Fiber: 3 g
- Sugar: 14 g (12 g added sugar)
- Protein: 5 g
Enjoy your delicious and nutritious Chocolate-Zucchini Bran Muffins!