There is more awareness today than ever before of different food needs for various body types. I train several players, for example, who must eat gluten-free. Finding the right fuel for their bodies is not as difficult as it once was but does sometimes require creative planning. One of my favorite bakers is Abby Dumont. Her food is delicious and she can work with any food or dietary restriction. I asked her to share one of my favorite recipes and she graciously did! She also mentioned that the recipe could be adapted to dairy-free as well. Here it is – Enjoy! *As an Amazon Affiliate I may earn a small commission through your purchases.
Double Chocolate Zucchini Muffins
A small batch of fluffy, whole-grain and egg-free chocolate zucchini muffins for two.
A healthy sweet treat with zero compromise in flavor or texture. Recipe is easily doubled, tripled, or quadrupled!
- Author: Abby Dumont, Pinch of Salt Pastries
- Recipe Type: Muffins
- Cuisine: Breakfast, Snack
- Servings: 2 Jumbo Muffins or 3 Standard Muffins
Ingredients
- ½ cup whole wheat pastry flour (or Gluten-Free all-purpose flour)
- 2 Tablespoons cocoa powder
- ¼ tsp. fine grain sea salt
- ½ tsp. baking soda
- 3 Tablespoons sugar
- 2 Tablespoons mini chocolate chips, divided
- 1 Tablespoon unsalted butter, melted
- Heaping ¼ cup organic zucchini, grated
- 1/2 tsp. vanilla extract
- 2 Tablespoons yogurt (dairy or non-dairy)
- 3 Tablespoons milk (dairy or non-dairy)
Instructions
- Preheat oven to 350 degrees, and grease two cups of a jumbo non-stick baking cups (or three standard-size muffin cups).
- In a medium-size mixing bowl, combine flour, cocoa powder, salt, baking soda, sugar, and 1 Tablespoon of chocolate chips. Whisk to combine.
- In a small mixing bowl, combine shredded zucchini, melted butter, vanilla, yogurt, and milk and stir to combine.
- Add the wet ingredients to the dry, stirring only until just combined. Be careful not to over-mix or your muffins could be tough.
- Divide batter evenly into two prepared jumbo muffin cups.
- Sprinkle remaining 1 Tablespoon of chocolate chips on top of the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cool in muffin tins for a few minutes, then transfer to a baking rack to cool completely. Enjoy!
Note: If you’re increasing the recipe, keep in mind that 4 Tablespoons is nearly equal to 1/4 cup.
– Abby
@pinchofsaltpastries – Instagram
PS: If you live in the Dallas-Ft. Worth area, you can find Abby @ the following location or you can text your order for pick-up before the weekend games as a delicious (but healthy) alternative:
What to eat before and after games
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