Chocolate chunks are better than chocolate chips in baked goods, amirite?! If you don’t think so yet, I bet you’ll be converted after trying these Zucchini Chocolate Chunk Oatmeal Muffins! Of course you can buy chocolate in chip or chunk form at the store, but the real deal is when you chop up a chocolate bar yourself. The problem with chocolate chips (and even the pre-made chunks) in baked goods is that because they contain stabilizers and preservatives to maintain their form, they can have a waxy texture. Besides the less intense chocolate flavor that results, it also means that it’s really hard to get that perfectly melty bite of chocolate when you use chips.
Now that I’ve converted you to chocolate bars for baking, let’s talk about the muffins themselves. Zucchini is a sneaky way to make healthy muffins because although it keeps them moist on the inside, you can’t taste zucchini at all! I will mention that because these are oatmeal muffins, they are intentionally a bit more dense than your average muffin that uses flour. Instead, I use rolled oats, which makes these an even healthier option for breakfast than regular old flour!
Okay, back to the chocolate real quick…I used Guittard brand 64% cacao semisweet chocolate. I recommend sticking with something in the range of semisweet and America’s Test Kitchen actually picked this 60% cacao Ghirardelli bar as their taste test winner for dark chocolate bars. Funny enough, Guittard and Ghirardelli both hail from my old stomping ground of San Francisco. They’re both great, but ATK usually gets it more right than me with their taste buds and rigorous testing 🙂
Alright, someone pass the milk. Time to chow down…
Zucchini Chocolate Chunk Oatmeal Muffins
- 1 3/4 cups rolled oats (168 grams)
- 2 scoops PE Science Select Vegan Vanilla Protein Powder (56 grams)
- 3 oz Guittard 64% baking chocolate, chopped (90 grams)
- 1/4 cup white whole wheat flour (30 grams)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup zucchini, grated (190 grams)
- 5 oz unsweetened vanilla almond milk
- 1/4 cup light brown sugar, packed (50 grams)
- 3 tbsp Skippy Natural Creamy Peanut Butter, melted (48 grams)
- 2 tbsp maple syrup (1 oz)
- 1 large egg, room temperature
- 1 tsp vanilla extract
Pre-heat oven to 350 degrees. Line a muffin tin with non-stick (parchment) cupcake liners. Set aside.
Add all dry ingredients except chocolate chunks to a medium bowl and mix. Set aside.
Add brown sugar, maple syrup, vanilla extract, and melted peanut butter to a large bowl. Whisk until well combined, then add egg and almond milk and whisk until smooth.
Add pre-mixed dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips, then spoon into cupcake liners, filling them to the top of the cupcake liner.
Bake muffins for 21-24 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Store in a sealed container on the counter for 2-3 days or in the refrigerator for up to a week.
If you’d prefer to use whey instead of vegan protein powder, I’d recommend cutting the amount of almond milk in half.