Healthy and your kids will love them! What more can you ask for? Einkorn chocolate zucchini muffins are really easy to make. They are great to make the night before to prepare for a busy morning!

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Growing up I didn’t care for chocolate. By saying I didn’t care for it, what I really mean is that I didn’t like it! My sister always scored when we would get chocolate as a treat because that meant she got double!

After having babies, I have grown to like it, but don’t ever mix it with my beloved pumpkin treats – EW GROSS!

Making these einkorn zucchini muffins is very similar to the einkorn zucchini bread recipe, with the addition of chocolate and chocolate chips.

They are very fluffy and inviting for chocolate lovers and chocolate likers!

Why Use Einkorn Flour?

Einkorn is such a wonderful ancient grain. It is nutrient dense and very filling. I love the flavor of it and how it doesn’t upset my family’s tummies. I have written an entire article about the benefits of using einkorn and why it is superior to other grains.

When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams. This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.

What Are The Benefits Of Zucchini?

Growing zucchini is so easy and the benefits that come along with it are tremendous. Why it isn’t considered a super food is beyond me!

It contains tons of beneficial micronutrients like minerals, carotenoids, vitamin C, and phenolic compounds (a natural antioxidant). Rich in antioxidant, anti-radical, anti-carcinogenic, anti-inflammatory, antiviral, antimicrobial and analgesic properties, it may potentially reduce the risk of cancer! It has been used in traditional folk medicine to treat colds and alleviate aches. (source)

Does the size of the zucchini matter?

Yes.

A large or overgrown zucchini is best for baking. It will be less sweet and more dry. They are best in recipes that call for being shredded and draining off any excess water that they may contain.

Smaller or medium have more moisture and zucchini flavor. They are best for sautéing, side dishes, or as a main course, such as zucchini boats. Their cooking time is shorter in these types of recipes.

How do you shred the zucchini?

Using a food processor gets it done quickly. You could also use a cheese grater.

Do you leave the skin on zucchini when making bread?

Yes! No need to take an extra step and peel them! The skin holds a lot of the nutritional value, so you’ll not only save time by leaving it on, you will also be adding more nutrients to your bread!

Can you freeze zucchini?

Yes, the best way to freeze zucchini is by first draining off the excess moisture. To do this place the shredded zucchini in a strainer and mix with some salt. After 10 minutes, squeeze out the liquid. Then place in a Ziplock bag. Store in the freezer until you are ready to use it, but no more than six months.

How To Make Einkorn Zucchini Bread

Tools Used

Kitchen Scale
Kitchen-Aid Mixer (you can usually get these on sale at Costco); or Mixing Bowls
Measuring Spoons – these are my favorite because they fit inside all spice containers
Stainless Steel Mesh Strainer
Food Processor
Muffin pan
Muffin liners

Ingredients

Eggs
Sugar
Brown Sugar
Butter melted
Einkorn Flour
Baking Powder
Baking Soda
Cacao Powder
Zucchini shredded and drained
Chocolate Chips

Steps for einkorn zucchini bread

Preheat oven to 375°F.
After shredding the zucchini, you will need to drain off the excess moisture. To this you will place the shredded zucchini in a mesh strainer and mix in a sprinkle of salt. Let it sit for at least 10 minutes.
While the zucchini is straining, mix together the eggs, sugars, and melted butter. Mix on medium speed.
Once combined, add in the einkorn flour, cacao powder, baking powder, and baking soda. Mix on medium-low speed.
Once the zucchini has strained for at least 10 minutes, squeeze out the excess fluid with your hands and place in the mixer. Mix on medium-low speed.
Once combined, turn off the mixer and add the chocolate chips.
Using a spatula, mix in the chocolate chips.
Place your muffin liners in your muffin tin.
With a heaping cookie scoop (holds 3 Tbsp) or a leveled 1/4 cup, scoop the batter into the muffin liners.
Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
Let cool and serve!