These easy chocolate zucchini Kodiak muffins combine the wholesome goodness of Kodiak Cakes mix with fresh zucchini and rich cocoa for a moist, tender treat. Perfect for beginners, this recipe requires minimal prep and delivers muffins that are both nutritious and delicious, making them ideal for breakfast or a snack.
Ingredients
- 1 cup Kodiak Cakes Power Cakes Flapjack and Waffle Mix (or Kodiak Muffin Mix)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 cup shredded zucchini (about 1 small zucchini, squeezed dry)
- 1/4 cup milk (dairy or plant-based)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder (optional, for extra lift)
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the zucchini by washing and shredding it. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy muffins.
- In a large mixing bowl, combine the Kodiak Cakes mix, cocoa powder, sugar, baking powder (if using), and salt. Whisk together to evenly distribute the dry ingredients.
- In a separate bowl, beat the egg with the milk, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the shredded zucchini and chocolate chips, if using, mixing until evenly incorporated.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- Zucchini prep: Removing excess moisture from zucchini is key. Use a clean towel or cheesecloth to squeeze out water after shredding to avoid soggy muffins.
- Mix-ins: For variety, try adding chopped nuts like walnuts or pecans, or substitute chocolate chips with dried fruit like raisins or cranberries.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- Substitutions: You can swap milk for any plant-based milk such as almond, oat, or soy. Use applesauce instead of oil for a lower-fat option, but note the texture will be denser.
Serving Suggestions
These chocolate zucchini Kodiak muffins are excellent served warm or at room temperature, making a great breakfast on the go or an afternoon snack. Pair them with a glass of milk or a cup of coffee or tea. For a heartier breakfast, serve alongside scrambled eggs or yogurt with fresh fruit.
Variations
You can easily customize this recipe to suit your preferences. For a nutty twist, stir in 1/4 cup chopped walnuts or pecans. Want more chocolate? Add an extra 1/4 cup chocolate chips or swirl in some peanut butter before baking. For a spiced version, add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients. If you prefer a dairy-free or vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg and a plant-based milk.
Storage and Reheating
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag. When ready to eat, thaw at room temperature or microwave for 20 to 30 seconds until warm. Reheating in a toaster oven at 325°F for 5 to 7 minutes also works well to restore texture.
Frequently Asked Questions
Can I use regular flour instead of Kodiak Cakes mix?
Yes, you can substitute an equal amount of whole wheat or all-purpose flour, but you may need to adjust the baking powder and sugar quantities since Kodiak mix contains leavening and sweeteners. Adding 1 teaspoon baking powder and 1/3 cup sugar should help mimic the texture and sweetness.
Do I have to peel the zucchini?
No, peeling is not necessary. The skin is thin and adds nutrients and color to the muffins. Just be sure to shred and squeeze out excess moisture.
How can I tell when the muffins are done?
Insert a toothpick in the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done. Avoid overbaking since that can dry them out.
Can I make these muffins gluten-free?
Kodiak Cakes offers some gluten-free mixes, so using their gluten-free Power Cakes mix is ideal. Otherwise, substitute with a gluten-free baking mix and ensure all added ingredients are gluten-free.
Is it okay to use frozen zucchini?
Fresh zucchini is best because frozen zucchini releases more water, which can affect the muffin texture. If using frozen, thaw and squeeze out as much moisture as possible before adding to the batter.
Can I double this recipe?
Absolutely! Simply double all ingredients and bake in two muffin tins or in batches. Keep an eye on baking time as it should remain about the same, but ovens vary.
With these easy chocolate zucchini Kodiak muffins, even beginners can enjoy a nutritious, tasty treat that sneaks in veggies without sacrificing flavor. Follow the tips and variations to make them your own and enjoy a versatile snack any time of day.
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