Description

These Healthy & Moist Chocolate Zucchini Muffins combine the nutritious goodness of zucchini with rich cocoa and wholesome ingredients to create a delicious, guilt-free treat. Naturally sweetened with maple syrup and applesauce, these muffins are perfect for a healthy breakfast or snack, offering moist texture and delightful chocolate flavor without refined sugars or unhealthy fats.

Ingredients

Scale

Wet Ingredients

1½ cups grated zucchini (measured before squeezing moisture out)
2 large eggs
¼ cup avocado oil (or olive oil)
⅓ cup maple syrup
2 teaspoons vanilla extract
⅔ cup unsweetened applesauce

Dry Ingredients

1¼ cups whole wheat flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt

Add-ins

⅓ cup chocolate chips (plus extra for topping)

Instructions

Preheat and Prepare: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with liners or lightly grease it. Set aside.
Drain Zucchini: Place the shredded zucchini in the center of a paper towel or clean kitchen towel, wrap it up tightly, and squeeze out as much excess moisture as possible to avoid soggy muffins.
Combine Wet Ingredients: Transfer the drained zucchini to a large mixing bowl. Add the eggs, avocado oil, maple syrup, vanilla extract, and unsweetened applesauce. Whisk everything together until smooth and well combined.
Add Dry Ingredients: Into the bowl with the wet ingredients, add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can make the muffins dense and tough.
Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving some for topping if desired.
Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if you like.
Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For precise baking, muffins are done when their internal temperature reaches 200℉ (93℃).
Cool and Store: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to one month.

Notes

To prevent soggy muffins, be sure to thoroughly squeeze out the moisture from the grated zucchini before mixing.
Using whole wheat flour provides extra fiber and nutrients, but you can substitute with all-purpose flour if preferred, though texture and nutrition will vary.
If you prefer a sweeter muffin, you may add a tablespoon more maple syrup, but the natural sweetness from zucchini and applesauce usually suffices.
These muffins freeze well; wrap individually in plastic wrap before freezing to maintain freshness.
For a nut-free version, ensure chocolate chips are free from cross-contamination with nuts.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150 kcal
Sugar: 8 g
Sodium: 120 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 37 mg

Keywords: chocolate zucchini muffins, healthy muffins, moist muffins, whole wheat muffins, maple syrup muffins, low processed sugar muffins, vegetarian muffins, breakfast muffins