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.
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.