Chocolate-Zucchini Bran Muffins

Name: Chocolate-Zucchini Bran Muffins
Total time: 50 min
Yield: 1 dz.
Ingredients: Nonstick cooking spray; 1 1/2 c. all-purpose flour; 3/4 c. wheat bran; 1/3 c. unsweetened cocoa powder (not Dutch process); 1 tsp. baking soda; 1/2 tsp. kosher salt; 2 large eggs; 1 c. buttermilk (low-fat or full-fat); 1/2 c. sugar; 1/4 c. canola oil; 1 tsp. pure vanilla extract; 8 oz. zucchini (about 1 medium), coarsely grated; 1/2 c. semisweet chocolate chips, divided

Have some chocolate (and veggies!) for breakfast.

By Joy ChoPublished: Aug 8, 2023

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chocolate zucchini bran muffins on a plate

mike garten

Yields:

1 dz.

Total Time:

50 mins

Cal/Serv:

208

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In our expert opinion, wheat bran makes these muffins totally acceptable to eat for breakfast. But don’t worry, this is no tasteless, fiber-filled health food—grated zucchini and buttermilk ensure a tender texture and chocolate chips provide just the right amount of melty sweetness.

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Ingredients

Nonstick cooking spray
1 1/2 cups
all-purpose flour
3/4 cup
wheat bran
1/3 cup
unsweetened cocoa powder (not Dutch process)
1 tsp.
baking soda
1/2 tsp.
kosher salt
2
large eggs
1 cup
buttermilk (low-fat or full-fat)
1/2 cup
sugar
1/4 cup
canola oil
1 tsp.
pure vanilla extract
8 oz.
zucchini (about 1 medium), coarsely grated
1/2 cup
semisweet chocolate chips, divided

Directions

1. Step 1Heat oven to 350°F. Coat 12-cup muffin pan with nonstick spray or line with cupcake liners.
2. Step 2In large bowl, whisk together flour, wheat bran, cocoa powder, baking soda and salt. In medium bowl, whisk eggs, buttermilk, sugar, oil and vanilla.
3. Step 3Make well in center of dry ingredients and gradually whisk in buttermilk mixture until just incorporated.
4. Step 4Fold zucchini and 1/4 cup chocolate chips into batter; divide among prepared muffin cups (about 1/3 cup each). Top with remaining 1/4 cup chocolate chips and bake until toothpick inserted in center comes out mostly clean, 25 to 30 minutes. Let cool in pan 10 minutes. Using small offset spatula, carefully remove muffins to wire rack to cool completely.

Make ahead: Freeze cooled muffins on parchment-lined baking sheet until firm, then transfer to resealable bag. To serve, microwave from frozen until warmed through, 30 to 45 seconds.

NUTRITIONAL INFORMATION (per serving): About 208 calories, 8.5 g fat (2 g saturated), 32 mg cholesterol, 239 mg sodium, 30 g carbohydrate, 3 g fiber, 14 g sugar (12 g added sugar), 5 g protein

Did you make this recipe? Comment below!

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