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Healthy & Moist Chocolate Zucchini Muffins Recipe

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4.3 from 20 reviews

These Healthy & Moist Chocolate Zucchini Muffins are a delicious way to enjoy a nutritious and indulgent treat. Made with grated zucchini, whole wheat flour, and natural sweeteners like maple syrup and applesauce, these muffins are moist, chocolatey, and perfect for breakfast or dessert. They are easy to prepare, wholesome, and ideal for a guilt-free snack or meal accompaniment.

  • Total Time: 28 minutes
  • Yield: 12 muffins

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 and Prepare Muffin Tin: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with paper liners or grease it lightly. Set it aside while you prepare the batter.
  2. Prepare Zucchini: Place the grated zucchini in the center of a paper towel or clean kitchen towel. Wrap it tightly and squeeze out the excess moisture to prevent soggy muffins and maintain a good texture.
  3. Combine Wet Ingredients: Transfer the drained zucchini to a large mixing bowl. Add the eggs, avocado oil (or olive oil), maple syrup, vanilla extract, and unsweetened applesauce. Whisk thoroughly to create a smooth, well-blended mixture.
  4. Mix Dry Ingredients: In the same bowl, add the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir gently with a spoon or spatula until just combined. Avoid over-mixing to keep the muffins light and fluffy.
  5. Fold in Chocolate Chips: Gently fold in the ⅓ cup of chocolate chips to evenly distribute them throughout the batter without deflating it.
  6. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired for added texture and flavor.
  7. Bake Muffins: Bake in the preheated oven for 18-20 minutes. To test doneness, insert a toothpick into the center of a muffin; it should come out clean. For best results, bake until the internal temperature reaches 200℉ (93℃) to ensure moistness without overbaking.
  8. Cool and Store: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to one month.

Notes

  • Be careful not to over-mix the batter to avoid dense muffins; mix until ingredients are just combined.
  • Squeezing excess moisture from zucchini is essential to prevent soggy texture.
  • These muffins can be made with avocado oil or olive oil as a healthy fat source.
  • For a sweeter treat, add more chocolate chips on top before baking.
  • Use whole wheat flour for added fiber and nutrition; you can substitute with all-purpose flour if preferred.
  • Make sure to cool muffins completely before storing to maintain texture and freshness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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