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Healthy & Moist Chocolate Zucchini Muffins Recipe

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4.4 from 12 reviews

  • Author: Sara
  • Total Time: 28-30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Healthy & Moist Chocolate Zucchini Muffins are a delicious treat that combines the natural sweetness of zucchini and chocolate in a wholesome, nutrient-packed muffin. Made with whole wheat flour, avocado oil, and sweetened with maple syrup and applesauce, these muffins are perfect for a guilt-free snack or breakfast. They are fluffy, moist, and easy to make, ideal for anyone looking for a healthier chocolate muffin option.

Ingredients

Wet Ingredients

  • 1½ cup grated zucchini (measure before squeezing moisture out)
  • 2 large eggs
  • ¼ cup avocado oil (or olive oil)
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • ⅔ cup unsweetened applesauce

Dry Ingredients

  • 1¼ cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Add-Ins

  • ⅓ cup chocolate chips (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ and line a 12-hole muffin tin. Set the prepared tin aside for batter filling.
  2. Drain Zucchini: Place the pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up tightly and squeeze out excess moisture to avoid soggy muffins.
  3. Mix Wet Ingredients: Transfer the drained zucchini to a large bowl. Add the eggs, avocado oil, maple syrup, vanilla extract, and unsweetened applesauce. Whisk all these wet ingredients together until combined.
  4. Combine Dry Ingredients: Into the same bowl, add whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt. Stir gently with a spoon or spatula until just combined—avoid overmixing to keep muffins fluffy. Then fold in the chocolate chips evenly.
  5. Fill Muffin Tin: Divide the batter evenly among the 12 muffin compartments, filling each about ¾ full. Optionally, sprinkle additional chocolate chips on top for extra chocolatey goodness.
  6. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For precise baking, bake until the muffin center reaches 200℉ to ensure moistness and doneness.
  7. Cool and Store: Let the muffins cool for 10 minutes in the tin before transferring them to a wire cooling rack. Allow leftovers to cool completely before storing them in an airtight container; refrigerate for up to 4-5 days or freeze for up to one month.

Notes

  • Do not skip squeezing out excess moisture from zucchini to prevent soggy muffins.
  • Mix dry and wet ingredients until just combined to avoid dense muffins.
  • Whole wheat flour adds fiber and nutrients but can be substituted with all-purpose flour if preferred.
  • Store muffins properly in airtight containers to maintain freshness.
  • Add extra chocolate chips on top before baking for a more decadent texture.
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/healthy-and-moist-chocolate-zucchini-muffins-recipe-2/