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Moist Chocolate Zucchini Muffins

Moist Chocolate Zucchini Muffins for Guilt-Free Indulgence

These Moist Chocolate Zucchini Muffins are a delicious and nutritious treat, incorporating zucchini for added moisture and health benefits.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Grated Zucchini Squeeze out excess moisture
  • 2 large Eggs No substitution needed
  • 1/2 cup Avocado Oil (or Olive Oil) Melted coconut oil works as an alternative
  • 1/2 cup Maple Syrup Honey can be substituted
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best flavor
  • 1/2 cup Unsweetened Applesauce Mashed banana can be used
  • 1 1/2 cups Whole Wheat Flour Can be swapped with all-purpose flour
  • 1/2 cup Unsweetened Cocoa Powder Opt for high-quality cocoa
  • 1 teaspoon Baking Soda Ensure it is fresh
  • 1 teaspoon Baking Powder Ensure it is fresh
  • 1 teaspoon Cinnamon Optional
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips Use dark chocolate for a healthier option

Equipment

  • Muffin tin
  • mixing bowl
  • Whisk
  • Spoon or spatula
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners.
  2. Squeeze excess moisture from grated zucchini using a clean paper towel.
  3. In a large mixing bowl, combine the drained zucchini, eggs, avocado oil, maple syrup, vanilla extract, and applesauce; whisk until well combined.
  4. Gradually sift in the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt; stir gently until just combined.
  5. Fold in the chocolate chips evenly throughout the batter.
  6. Divide the batter among the muffin tins, filling each liner about three-quarters full.
  7. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
  8. Let the muffins cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 31mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure to squeeze the zucchini well to avoid sogginess, and do not overmix the batter for light muffins.

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