Healthy & Moist Chocolate Zucchini Muffins

These Healthy & Moist Chocolate Zucchini Muffins are a delightful treat for the whole family. They’re sweet, chocolatey, and packed with hidden nutrition. Perfect for breakfast or a snack, they’re an easy way to sneak some veggies into your day. Trust me, you won’t even know there’s zucchini in there!

Why You Will Love This Recipe

This recipe is a winner for busy families. It uses everyday ingredients that you likely already have in your pantry. With minimal prep time and simple steps, you can whip these muffins up in no time. Plus, they’re moist and rich, making them a tasty treat that kids and adults will both crave!

How to Make Muffins

Making these muffins is straightforward. You start by preparing your zucchini, then combine wet and dry ingredients separately before mixing them together. It’s as simple as that! The result is fluffy, tender muffins that are easy to do, even for beginners.

What You Need

• 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
• 1¼ cups whole wheat flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ⅓ cup chocolate chips (plus extra for topping)

Step-by-Step

1. Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
2. Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
3. Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
4. Add flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined, being careful not to overmix. Overmixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins. Fold in chocolate chips.
5. Divide batter evenly between the prepared muffin tin compartments, filling each compartment about ¾ full. Top with additional chocolate chips, if desired.
6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren’t overbaked, which can result in dry muffins.
7. Let cool for 10 minutes before transferring the muffins to a wire cooling rack or enjoying. Allow leftovers to cool completely before storing in an airtight container in your fridge for 4-5 days or in your freezer for up to a month.

How to Serve Muffins

These muffins are perfect on their own, but you can also enjoy them with a smear of nut butter or a dollop of yogurt. They make a great addition to school lunches or a cozy afternoon snack with a warm cup of tea. Try serving them at breakfast gatherings or family brunches for a sweet yet healthy option!

How to Store Muffins

To keep your muffins fresh, store them in an airtight container in the fridge for about 4-5 days. If you want to keep them longer, place them in the freezer. They freeze well, and you can reheat them in the microwave or toaster oven. Let them cool completely before storing.

Recipe Tips

• Use fresh zucchini for best results.
• Don’t skip squeezing out the moisture to avoid soggy muffins.
• For extra sweetness, consider adding a bit more maple syrup.
• Check the doneness with a toothpick to keep muffins fluffy.
• Experiment with different types of chocolate chips or nuts for added flavor.

Variations & Swaps

• Swap the whole wheat flour with gluten-free flour for a gluten-free version.
• Add nuts or seeds for added crunch and nutrition.
• Try different sweeteners like honey or agave syrup instead of maple syrup.

FAQs

Can I make these ahead of time?
Absolutely! You can mix the batter the night before and bake in the morning. Alternatively, you can bake them ahead and store them in the fridge or freezer for later.

How can I freeze the muffins?
Once cooled, place muffins in a freezer-friendly container or zip-top bag. They can be frozen for up to a month. Just make sure to label the bag with the date.

What’s the best way to reheat muffins?
To reheat, you can use the microwave for about 15-20 seconds, or pop them in a toaster oven until warmed through. This will keep them soft and delicious!

Can I substitute the applesauce?
Yes! You can use yogurt or mashed banana in place of applesauce for a similar texture and sweetness.

What are some good mix-ins for these muffins?
You can add shredded coconut, dried fruit, or chopped nuts to the batter for added flavor and texture.

Chocolate Zucchini Muffins

These healthy and moist chocolate zucchini muffins are a delightful treat for the whole family, perfect for breakfast or a snack, and an easy way to sneak in some veggies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 150 kcal

Ingredients

  

Muffin Base

• 1.5 cups grated zucchini Measure before squeezing moisture out
• 2 large eggs
• 0.25 cups avocado oil (or olive oil)
• 0.33 cups maple syrup
• 2 teaspoons vanilla extract
• 0.67 cups unsweetened applesauce
• 1.25 cups whole wheat flour
• 0.25 cups unsweetened cocoa powder
• 0.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 0.5 teaspoons salt
• 0.33 cups chocolate chips (plus extra for topping)

Instructions

 

Preparation

• Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
• Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
• Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
• Add flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined, being careful not to overmix.
• Fold in chocolate chips.

Baking

• Divide batter evenly between the prepared muffin tin compartments, filling each compartment about ¾ full. Top with additional chocolate chips, if desired.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Bake until your muffins are 200℉ in the center.
• Let cool for 10 minutes before transferring the muffins to a wire cooling rack.

Notes

Store muffins in an airtight container in the fridge for 4-5 days or freeze for up to a month. Best served with nut butter or yogurt.

Keyword breakfast recipes, Chocolate Muffins, healthy muffins, Snack Ideas, zucchini muffins