Can I taste the cottage cheese in these muffins?

The cottage cheese flavor should be very subtle. Blending it with the wet ingredients creates a smooth, creamy mixture that incorporates easily into the chocolate batter. Cocoa powder, vanilla, maple syrup, and chocolate chips provide the dominant flavors in these Blended Chocolate Zucchini Cottage Cheese Muffins.

Do I need to squeeze the zucchini before baking?

You generally do not want to squeeze finely grated zucchini completely dry because its natural moisture helps create soft chocolate zucchini muffins. If your zucchini is exceptionally watery, gently blot or press away some excess liquid before adding it to the batter.

Can I freeze Blended Chocolate Zucchini Cottage Cheese Muffins?

Yes. Allow the muffins to cool completely before placing them in an airtight freezer-safe container. Freezing them individually makes it easy to take out one muffin at a time. Thaw in the refrigerator or at room temperature, then gently warm before serving if desired.

Easy Blended Chocolate Zucchini Cottage Cheese Muffins

Name: Blended Chocolate Zucchini Cottage Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup finely grated zucchini; 1 cup cottage cheese; 2 large eggs; 1/2 cup maple syrup; 1/4 cup neutral oil; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup chocolate chips

Description

Blended Chocolate Zucchini Cottage Cheese Muffins are moist, rich, chocolatey muffins made with fresh zucchini and blended cottage cheese for a tender texture and added protein. They are perfect for breakfast, meal prep, snacks, or a wholesome chocolate treat.

Ingredients

Scale

1 cup finely grated zucchini
1 cup cottage cheese
2 large eggs
1/2 cup maple syrup
1/4 cup neutral oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
Finely grate the zucchini. If it is exceptionally watery, gently blot away a little excess moisture without squeezing it completely dry.
Add the cottage cheese, eggs, maple syrup, oil, and vanilla extract to a blender. Blend until completely smooth and creamy.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Pour the blended cottage cheese mixture into the dry ingredients. Stir gently until the batter is almost combined.
Fold in the grated zucchini until evenly distributed throughout the chocolate batter.
Fold in most of the chocolate chips, reserving a small amount for topping the muffins.
Divide the batter evenly among the 12 prepared muffin cups and sprinkle the remaining chocolate chips over the tops.
Bake for 18 to 23 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs rather than raw batter.
Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool further before serving.

Notes

Do not squeeze all the moisture from the zucchini because some of its natural moisture helps keep the muffins soft.
Avoid overmixing the batter, which can make the muffins dense or rubbery.
Measure the flour lightly rather than packing it into the measuring cup.
Small-curd or large-curd cottage cheese can be used because it is blended until smooth.
Dark, semisweet, or mini chocolate chips can be substituted according to preference.
Honey may be substituted for maple syrup, although it can produce a slightly sweeter and stronger flavor.
Store cooled muffins in an airtight container in the refrigerator for several days.
For longer storage, freeze completely cooled muffins in a freezer-safe container and thaw as needed.
Nutrition information is an approximate estimate and can vary according to the brands and ingredients used.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 194
Sugar: 13 g
Sodium: 78 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 34 mg