Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are a wholesome, chocolatey delight, blending rich cocoa with hidden veggies. This simple recipe delivers a healthy chocolate treat for any occasion.
Ingredients
- 1½ cups grated zucchini measured before squeezing
- 2 large eggs
- ¼ cup avocado oil or olive oil
- ⅓ cup maple syrup or honey
- 2 tsp vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ cup chocolate chips plus extra for topping
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it for these wholesome chocolate muffins.
Prepare Zucchini
- I grate 1½ cups zucchini, then squeeze out moisture using a kitchen towel over a sink to avoid gummy texture in this healthy chocolate treat.
Mix Wet Ingredients
- I whisk 2 eggs, ¼ cup oil, ⅓ cup maple syrup, 2 tsp vanilla, and ⅔ cup applesauce in a large bowl until smooth. I stir in the squeezed zucchini for this simple recipe.
Mix Dry Ingredients
- In another bowl, I whisk 1¼ cups whole wheat flour, ¼ cup cocoa powder, ½ tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt for this nutritious baked snack.
Combine Ingredients
- I gently stir dry ingredients into wet until just combined, avoiding overmixing. I fold in ⅓ cup chocolate chips for these wholesome chocolate muffins.
Fill Muffin Tin
- I scoop batter into the muffin tin, filling each cup ¾ full, and top with extra chocolate chips for this healthy chocolate treat.
Bake
- I bake for 18–22 minutes until a toothpick shows moist crumbs, then cool in the tin for 5 minutes before transferring to a rack for this Chocolate Zucchini Muffins.