Description
These Moist Chocolate Zucchini Muffins are rich, tender, and made with whole wheat flour, maple syrup, applesauce, cocoa powder, and grated zucchini. They bake up soft and chocolatey while sneaking in a wholesome vegetable for breakfast, snacks, or dessert.
Ingredients
Scale
- 1½ cups grated zucchini, measured before squeezing out moisture
- 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 ground cinnamon
- ½ teaspoon salt
- ⅓ cup chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Place the grated zucchini in the center of a clean kitchen towel or paper towel, wrap it tightly, and squeeze out excess moisture.
- Transfer the drained zucchini to a large mixing bowl.
- Add the eggs, oil, maple syrup, vanilla extract, and applesauce, then whisk until well combined.
- Add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the same bowl.
- Stir gently with a spoon or spatula until just combined, being careful not to overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Top with extra chocolate chips, if desired.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or the muffin centers reach 200°F.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool further before serving.
Notes
- Do not overmix the batter after adding the dry ingredients, or the muffins may turn dense.
- For best results, squeeze excess moisture from the zucchini but do not dry it completely.
- Store cooled muffins in an airtight container in the refrigerator for 4 to 5 days.
- Freeze cooled muffins in a freezer-safe bag or container for up to 1 month.
- Warm refrigerated or thawed muffins briefly in the microwave before serving, if desired.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 12
- Sodium: 231
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0.004
- Carbohydrates: 26
- Fiber: 3
- Protein: 4
- Cholesterol: 37