Ingredients
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
Wet Ingredients:
- 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
Add-ins:
- ⅓ cup chocolate chips, plus extra for topping
Instructions
- Preheat the Oven: Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
- Prepare Zucchini: Place pre-measured shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
- Mix Wet Ingredients: In a large bowl, combine zucchini, eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
- Add Dry Ingredients: Add flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined.
- Include Chocolate Chips: Fold in chocolate chips.
- Bake: Divide batter into muffin tin compartments, top with additional chocolate chips, and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool and Store: Cool muffins for 10 minutes before transferring to a wire rack. Store leftovers in an airtight container in the fridge or freezer.
Notes
- Overmixing the batter can result in dense muffins.
- Ensure muffins are fully cooled before storing.
- For a moist texture, do not overbake.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 186 kcal
- Sugar: 12g
- Sodium: 231mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0.004g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 37mg
