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Healthy & Moist Chocolate Zucchini Muffins

Healthy & Moist Chocolate Zucchini Muffins You’ll Love

These Healthy & Moist Chocolate Zucchini Muffins are a guilt-free indulgence that combines rich chocolate flavor with hidden zucchini for added nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Grated Zucchini Measure before squeezing out excess moisture.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1/3 cup Avocado Oil (or Olive Oil) Melted coconut oil can be a substitute.
  • 1/2 cup Maple Syrup Can be swapped with honey.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1/2 cup Unsweetened Applesauce Mashed bananas can be a substitute.
  • 1 1/2 cups Whole Wheat Flour Can replace with all-purpose flour.
  • 1/4 cup Unsweetened Cocoa Powder A higher-quality cocoa adds depth.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon Feel free to increase for a bolder taste.
  • 1/2 teaspoon Salt Enhances all flavors.
  • 1 cup Chocolate Chips Optional; can substitute with dairy-free alternatives.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • Measuring cups
  • Spoon
  • Towel or Cheesecloth

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
  2. Squeeze out excess moisture from the grated zucchini using a clean towel or cheesecloth.
  3. In a bowl, whisk together eggs, avocado oil, maple syrup, vanilla extract, and applesauce until smooth.
  4. In a separate bowl, mix whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  5. Gradually combine dry ingredients with the wet mixture, stirring gently until just combined.
  6. Fold in chocolate chips, reserving some for topping if desired.
  7. Divide the batter evenly in the muffin tin, filling each compartment about three-quarters full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean from the center.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, squeeze the zucchini well and avoid overmixing the batter to ensure fluffy muffins.

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