Print

Healthy & Moist Chocolate Zucchini Muffins

Print Recipe

Deliciously rich and chocolaty muffins with grated zucchini for added moisture and sweetness, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1½ cups 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
  • 1¼ cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅓ cup chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil.
  2. Grate your zucchini and squeeze out the excess moisture.
  3. Mix together eggs, avocado oil, maple syrup, vanilla extract, and applesauce in a large bowl.
  4. Sift together whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in another bowl.
  5. Combine the mixtures by incorporating dry ingredients into wet ingredients in batches. Gently fold in grated zucchini and chocolate chips.
  6. Fill muffin tins with batter, about two-thirds full, and sprinkle extra chocolate chips on top.
  7. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
  8. Cool for about 5 minutes in the pan before transferring to a wire rack.

Notes

For a gluten-free option, substitute whole wheat flour with a gluten-free blend. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

Nutrition

Keywords: chocolate muffins, zucchini muffins, healthy dessert, vegetarian baking, easy baking

Find it online: https://thecomfortspoon.com/healthy-moist-chocolate-zucchini-muffins/