Double Chocolate Zucchini Muffins from Dehydrated Zucchini Flour

Double Chocolate Zucchini muffins are a perfect treat for a back-to-school lunch, a quick afternoon snack, or even breakfast! This easy-to-make recipe uses dehydrated zucchini shreds and zucchini flour to boost nutrition and flavor and is a great way to learn to use your dehydrated foods!

Dehydrating zucchini in hopes to preserve it for the year is easy. But what do you do with it in January?

Baked goods that you’d make during the summer using up all of your zucchini produce are perfect ways to use your dehydrated zucchini in the winter.

Supplies

These are the supplies I use to make this recipe.

• Mixing Bowl
• Large measuring cup
• Fine Mesh Strainer
• Measuring cups
• Muffin Tins
• Cookie Scoop
• Measuring spoons
• Muffin papers – I really love these silicone muffin liners but used regular paper ones for this project.

Tips for Baking with Dried Zucchini

Using dehydrated zucchini for baking is SUCH a great way to save freezer space and have shredded zucchini all year long for baking projects. But there are a few tips for rehydrating that you need to be aware of.

How much to use?

You would typically use this formula for dried zucchini for baking:

1 Cup of shredded zucchini equals approximately 1/4 cup of zucchini shreds.

Soak zucchini fully

You’ll want to rehydrate dried zucchini shreds for any baking recipe unless it specifically calls for you to use dried zucchini as it is. You need that bulk and moisture of the rehydrated zucchini to come close to what most original recipes call for with freshly shredded.

To drain or not

If your recipe calls for shredded zucchini that are squeezed dry, then you’ll need to squeeze your rehydrated zucchini shreds dry.

If your recipe doesn’t stipulate, you can use your rehydrated zucchini shreds as is, though you might want to let them drain a little to remove excess moisture.

Ingredients

• Vegetable Oil – you can replace this with coconut oil or avocado oil. I do not recommend replacing with applesauce as it can be dry unless you use more than recommended. The oil adds a body and richness to the moisture that isn’t replaced with applesauce.
• Egg – with the price of eggs, you can replace your egg with powdered eggs, with a tablespoon of flax seed meal (which is ground whole flax seeds) to 3 tablespoons of water (allow to soak for about five minutes and it has the consistency of an egg), or even one ripe, mashed banana.
• Milk – use whatever milk you typically use in the day.
• Flour – because this is a smaller volume recipe, I recommend only .25 cup of zucchini flour to replace standard flour. If you have gluten-free needs, check with whatever a typical conversion is for standard flour (I am not gluten-free and don’t want to make recommendations about something I’m not educated in).
• Chocolate – you can replace with whatever chocolate chips you typically use, or leave them out (though this is better with them!)

Using Zucchini Powder as a Flour Replacement

½ Cup of zucchini flour replaces ½ cup of regular flour in your recipes.

But you cannot replace all of it. Just use up to 1/2 cup of your total flour. You can start smaller and gradually increase as you learn what you love.

By the way, this Gluten-Free Squash Flour Chocolate Cake recipe….to die for. Give it a try if you want something other than muffins.

Learn how to make Zucchini Flour with this tutorial I created to walk you through all the ways to dehydrate zucchini!