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Healthy & Moist Chocolate Zucchini Muffins Recipe

Healthy & Moist Chocolate Zucchini Muffins Recipe
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★★★★★

4.8 from 17 reviews

These Healthy & Moist Chocolate Zucchini Muffins are a delicious treat packed with nutritious ingredients. Made with whole wheat flour, zucchini, and sweetened naturally with maple syrup and applesauce, they offer a guilt-free way to enjoy chocolatey goodness. Moist and tender, these muffins are perfect for breakfast, snacks, or dessert.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with liners or grease it. Set aside.
  2. Prepare Zucchini: Place the grated zucchini in the center of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture to avoid soggy muffins.
  3. Mix Wet Ingredients: Transfer the drained zucchini to a large bowl. Add eggs, avocado oil, maple syrup, vanilla extract, and applesauce. Whisk together until well combined.
  4. Combine Dry Ingredients: In the same bowl with wet ingredients, add whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt. Gently stir with a spoon or spatula until just combined to keep the muffins light and fluffy. Avoid over mixing.
  5. Add Chocolate Chips: Fold in ⅓ cup chocolate chips evenly into the batter.
  6. Fill Muffin Tin: Divide the batter evenly among the muffin tin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired.
  7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. For perfect results, bake until the muffins reach an internal temperature of 200℉ (93℃).
  8. Cool & Store: Let muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 1 month.

Notes

  • Ensure to squeeze out as much moisture as possible from the zucchini to prevent soggy muffins.
  • Do not over mix the batter to maintain a tender, fluffy texture.
  • Whole wheat flour adds fiber and nutrients but you may substitute with all-purpose flour if preferred.
  • Using avocado oil provides a mild flavor and healthy fats; olive oil is a good alternative.
  • Maple syrup and applesauce naturally sweeten these muffins without refined sugar.
  • Check for doneness with a toothpick or kitchen thermometer for optimal moisture.
  • Store cooled muffins in an airtight container to maintain freshness.

Nutrition

Keywords: chocolate zucchini muffins, healthy muffins, moist muffins, whole wheat muffins, gluten free option, natural sweetener, avocado oil, low sugar muffins

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