These Thermomix Chocolate Chip and Zucchini Muffins are a healthier twist on a favourite recipe!
I've been making this Chocolate Chip and Zucchini Muffin recipe created by the lovely Bernadette from Goodie Goodie Lunchbox for quite some time now, and thought I had better share how I made these yummy muffins in the Thermomix with you all!
It takes less than 5 minutes to make the batter for these Chocolate Chip and Zucchini Muffins in your Thermomix (and not that much longer either if using the conventional recipe - find the instructions here).
These Chocolate Chip and Zucchini Muffins make a yummy sweet treat for the kids, and they are also one of my favourite snacks too. This recipe will make around 18 muffins AND it's freezer friendly - what more could you want?!
Tips for Making These Thermomix Chocolate Chip and Zucchini Muffins
- You will need one medium sized zucchini for this recipe. It's also ok to use slightly more or less zucchini.
- If you wish to 'hide' the zucchini, I suggest peeling it first to remove the green skin.
- You do not need to squeeze out the liquid after grating the zucchini.
- If you don't have cacao, you can use cocoa powder in its place.
- You can also use either dark or milk chocolate chips for this recipe.
- This recipe will make approximately 18 muffins. You can also use a mini muffin tray for this recipe, however you will need to reduce the cooking time.
- These muffins are freezer friendly.
You can find more easy snack recipes in our ThermoBliss Snacks Book - also available in a bundle pack.
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Thermomix Chocolate Chip and Zucchini Muffins
Equipment
- Thermomix
Ingredients
- 120 gram zucchini 1 medium zucchini, cut into 3cm pieces
- 220 grams greek yoghurt
- 130 grams coconut oil liquid
- 110 grams maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 300 grams self raising flour
- 30 grams cacao
- 150 grams dark chocolate chips
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line 2 x muffin trays with 18 paper cases.
- Place the zucchini into your Thermomix bowl and mix for 6 seconds, speed 6 to grate.
- Scrape down the sides of your Thermomix bowl and add the greek yoghurt, coconut oil, eggs, maple syrup and vanilla extract. Mix for 10 seconds, speed 4.
- Scrape down the sides of your Thermomix bowl and add the self raising flour and cacao. Mix for 12 seconds, speed 4 to combine.
- Add 100 grams of the chocolate chips and use your spatula to stir them through.
- Divide the mixture between the paper cases and sprinkle with the remaining chocolate chips.
- Place the muffin trays into your preheated oven and bake for 15 - 18 minutes or until cooked through when tested with a skewer.
Notes
- You will need one medium sized zucchini for this recipe. It's also ok to use slightly more or less zucchini.
- If you wish to 'hide' the zucchini, I suggest peeling it first to remove the green skin.
- You do not need to squeeze out the liquid after grating the zucchini.
- If you don't have cacao, you can use cocoa powder in its place.
- You can also use either dark or milk chocolate chips for this recipe.
- This recipe will make approximately 18 muffins. You can also use a mini muffin tray for this recipe, however you will need to reduce the cooking time.
- These muffins are freezer friendly.
Enjoy!
Victoria Minchington says
Have you tried using coconut yoghurt instead of Greek??
Lauren Matheson says
No I haven't but I think it should be ok
Belinda says
Could you sub the coconut oil with olive oil or butter ?
Lucy says
Hi Belinda, the coconut oil gives it a lovely texture. Olive oil has too strong a flavour so I wouldn't recommend subbing it for that. You could try vegetable oil or butter if you like!
Jasmaine says
Tried this recipe and the muffins were yummy! I used melted butter though, and the batter came out too thick for the blades to move at Speed 4, so I added some milk and the muffins turned out great!!
Megan says
Hello. What could I use instead of coconut oil? Thanks
Tash says
Hi Megan, you could use melted butter or a light tasting oil 🙂
Amy says
My daughter cooked this for me and I must tell y'all that this is one of the best things I've ever had. The taste hits differently than any other cupcake!
Lucy says
Fantastic!
KAREN says
Is it possible to make this with gluten free flour and if so what quantity would be required?
Lauren Matheson says
Hi Karen, you should be fine to use GF flour, I would use the same amount.