Summer is here and your garden is likely bursting with fresh zucchini. It is the perfect time to bake something sweet yet healthy for your family. These chocolate zucchini muffins are the ultimate way to use up that green harvest.
You will love how fudgy and rich these taste. They feel like a decadent treat but are packed with nutrition. Your kitchen will smell like a warm bakery in no time. Give your family a snack they will actually ask for every day.
Why This Recipe Is a Winner
These muffins are a total game-changer for busy parents. They use whole wheat flour and natural maple syrup for a balanced, feel-good treat. You get all the chocolate flavor without a massive sugar crash later.
The zucchini makes every bite incredibly tender and moist. It is a fantastic way to get a healthy reset into your day. Even the pickiest eaters will never guess there are vegetables hidden inside. It is our little secret!
Simple Cooking Steps
Making these is so simple you can do it with your kids. You just need two bowls and a muffin tin. There is no need for a heavy stand mixer today. Beginner cooks can master this recipe on the first try.
The batter comes together quickly while your oven preheats. You simply whisk the dry parts and stir the wet parts. Folding in the zucchini is the magic step for perfectly moist muffins every single time.
Ingredients You’ll Need
Most of these items are likely already in your pantry. We use fresh summer produce to keep things light.
- 1.5 cups whole wheat flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 1 cup shredded zucchini, firmly squeezed to remove excess water
- 0.5 cup pure maple syrup
- 1 large egg, room temperature
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.5 cup dark chocolate chips
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a standard 12-cup muffin tin with paper liners.
- In a medium mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and sea salt until well combined.
- In a large mixing bowl, beat the egg, maple syrup, applesauce, and vanilla extract until the mixture is uniform.
- Fold the shredded and drained zucchini into the wet ingredient mixture.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined; do not overmix.
- Gently fold in the dark chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring to a wire rack for complete cooling.
Best Ways to Enjoy It
Serve these warm for the best experience. The dark chocolate chips will be gooey and melty. Pair one with your morning coffee for a peaceful start. They are also wonderful packed in a school lunchbox.
If you want a real treat, add a smear of almond butter. It adds a lovely creaminess that complements the chocolate. Set them out at a summer brunch and watch them disappear fast!
Keep It Fresh
Store any leftovers in an airtight container at room temperature. They will stay fresh for up to two days. For longer storage, keep them in the fridge for five days. This helps maintain that tender, moist texture you love.
These muffins are very freezer-friendly too. Wrap them individually in plastic wrap and place in a bag. Just thaw one on the counter for an easy grab-and-go snack. Reheat in the microwave for 15 seconds to revive that fresh-baked warmth.
Tips for Best Results
- Squeeze the zucchini very dry with a clean kitchen towel.
- Do not overmix the batter or the muffins will be tough.
- Use room temperature eggs for a smoother batter consistency.
- Fill the muffin cups evenly to ensure they all bake at once.
- For a summer twist, add a pinch of cinnamon to the dry mix.
- Check for doneness early to avoid drying out the muffins.
- Let them cool slightly before eating so they set properly.
Ways to Switch It Up
- Swap dark chocolate chips for walnuts for a nice crunch.
- Use a gluten-free 1-to-1 baking flour if needed.
- Replace maple syrup with honey for a different natural sweetness.
- Stir in a handful of fresh blueberries for a fruity burst.
Common Questions
Can you taste the zucchini in these?
Not at all! The zucchini simply provides moisture and disappears into the chocolate. Your kids will think they are eating regular chocolate cupcakes.
Can I use yellow squash instead?
Yes, yellow summer squash works perfectly as a substitute. Just make sure to peel it if you want the color to stay hidden. Always squeeze out the extra water first.
Why did my muffins turn out soggy?
This usually happens if the zucchini was not squeezed dry enough. Too much moisture in the vegetable can weigh down the batter. Use a tea towel to get every drop out!
I hope these chocolate zucchini muffins bring a little sweetness to your summer mornings. They are a favorite in my house, and I know your family will love them too. Happy baking!
— Lidia
Healthy and Moist Chocolate Zucchini Muffins
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 1 cup shredded zucchini, firmly squeezed to remove excess water
- 0.5 cup pure maple syrup
- 1 large egg , room temperature
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.5 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a standard 12-cup muffin tin with paper liners.
- In a medium mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and sea salt until well combined.
- In a large mixing bowl, beat the egg, maple syrup, applesauce, and vanilla extract until the mixture is uniform.
- Fold the shredded and drained zucchini into the wet ingredient mixture.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined; do not overmix.
- Gently fold in the dark chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring to a wire rack for complete cooling.
