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A stack of dark chocolate zucchini muffins on a wire cooling rack with chocolate chips on top.

Healthy and Moist Chocolate Zucchini Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 195 kcal

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.