Healthy & Moist Chocolate Zucchini Muffins Recipe
These Healthy & Moist Chocolate Zucchini Muffins are a delightful treat combining the natural sweetness and moisture of zucchini with rich cocoa and chocolate chips. Made with whole wheat flour and naturally sweetened with maple syrup and applesauce, these muffins are perfect for a nutritious breakfast or snack that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 33-35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1½ cup grated zucchini, measured 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
- Preheat Oven: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with liners or grease it lightly. Set aside.
- Prepare Zucchini: Place the pre-measured shredded zucchini in the center of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture carefully to avoid soggy muffins.
- Mix Wet Ingredients: Transfer the drained zucchini to a large mixing bowl. Add the eggs, avocado or olive oil, maple syrup, vanilla extract, and unsweetened applesauce. Whisk everything together until well combined.
- Incorporate Dry Ingredients: Add the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl with the wet mixture. Gently stir with a spoon or spatula until just combined. Be careful not to over mix to keep the muffins light and fluffy.
- Add Chocolate Chips: Fold in ⅓ cup of chocolate chips evenly through the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Optionally, sprinkle additional chocolate chips on top of each muffin for extra chocolate goodness.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For precise baking, check that the internal temperature reaches 200℉ (93℃) to ensure they are perfectly baked but remain moist.
- Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Storage: Once cooled, store leftover muffins in an airtight container in the refrigerator for up to 4-5 days or freeze for up to one month.
Notes
- Squeezing out excess moisture from zucchini is crucial to prevent soggy muffins.
- Do not over mix the batter to avoid dense muffins; stir until ingredients are just combined.
- Use whole wheat flour for added nutrition, but regular whole wheat pastry flour can be substituted for a lighter texture.
- Maple syrup and applesauce provide natural sweetness and moisture without refined sugar.
- Check for doneness by toothpick or using a kitchen thermometer to avoid overbaking.
- Extra chocolate chips on top add a nice decorative touch and more chocolate flavor.
- These muffins freeze well; thaw gently before serving.
