These double batch chocolate zucchini Kodiak muffins combine wholesome Kodiak cake mix with fresh zucchini and rich cocoa for moist, satisfying muffins that are perfect for breakfast or a snack. The added zucchini keeps the muffins tender and adds a subtle veggie boost, while Kodiak mix provides protein and whole grains, making these treats both indulgent and nourishing.
Ingredients
- 2 cups Kodiak Cakes Chocolate Protein Flapjack & Waffle Mix
- 1 cup finely grated zucchini (about 1 medium zucchini)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup milk (dairy or unsweetened plant-based)
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners or grease them lightly.
- Wash and finely grate the zucchini. Use a clean kitchen towel or paper towels to squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, combine the Kodiak Cakes mix, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir until evenly mixed.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep muffins tender.
- Fold in the grated zucchini and chocolate chips, if using, distributing them evenly throughout the batter.
- Divide the batter evenly among the 24 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Zucchini Prep: Removing excess moisture from zucchini is key to avoiding soggy muffins. Grate and then press with a towel to soak up water before adding to batter.
- Substitutions: You can swap milk for almond, oat, or soy milk if dairy-free. Use applesauce instead of oil for a lower-fat option, though texture will be slightly different.
- Mix-ins: Add nuts like walnuts or pecans for crunch, or dried fruit such as raisins or cranberries for extra flavor and texture.
- Common Mistake: Overmixing the batter can cause tough muffins. Stir just until ingredients are combined to keep them tender and light.
Serving Suggestions
These chocolate zucchini Kodiak muffins are delicious warm or at room temperature. Serve them for breakfast with a smear of butter or nut butter, or enjoy as a healthy snack alongside a cup of coffee or tea. They also pair well with fresh fruit or a dollop of yogurt for a balanced start to your day.
Variations
For a fun twist, try adding a swirl of peanut butter or cream cheese before baking for a rich surprise inside. You can also enhance the chocolate flavor by sprinkling cocoa nibs or mini chocolate chips on top prior to baking. To make them vegan, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and plant-based milk, and choose oil instead of butter.
Storage and Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To freeze, wrap muffins individually in plastic wrap or place in a freezer-safe bag. Reheat refrigerated or thawed muffins in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes to restore freshness.
Frequently Asked Questions
Can I use regular flour instead of Kodiak mix?
Yes, you can substitute regular whole wheat or all-purpose flour, but Kodiak mix adds protein and whole grains that make these muffins more filling and nutritious. If using regular flour, add an extra teaspoon of baking powder to help with rise.
Do I have to peel the zucchini?
No, peeling is optional. The zucchini skin is thin and soft when grated and baked, so it does not affect texture or taste significantly. Leaving the skin on adds extra nutrients and fiber.
Why add cocoa powder and chocolate chips if Kodiak mix is already chocolate?
Adding cocoa powder intensifies the chocolate flavor, while chocolate chips provide melty pockets of sweetness. This combination creates a richer, more indulgent muffin than using Kodiak mix alone.
How can I tell when the muffins are done?
Insert a toothpick or cake tester into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done. Avoid baking too long to prevent dryness.
Can I make these muffins gluten-free?
Kodiak Cakes does not offer a gluten-free chocolate mix, so to make these muffins gluten-free, use a gluten-free protein pancake or waffle mix as a substitute, or a blend of gluten-free flours. Adjust liquid as needed for batter consistency.
Will these muffins freeze well?
Yes, these muffins freeze beautifully. Wrap individually or store in an airtight container in the freezer for up to 3 months. Thaw overnight at room temperature or warm briefly before serving.
By following this recipe, you’ll have a delicious double batch of chocolate zucchini Kodiak muffins that balance nutrition and indulgence perfectly. With simple ingredients and easy steps, they’re great for meal prep, family breakfasts, or anytime you want a wholesome treat with a chocolatey twist.
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