Healthy & Moist Chocolate Zucchini Muffins
These Healthy & Moist Chocolate Zucchini Muffins offer a delightful blend of rich chocolate and hidden nutrition, perfect for breakfast or a light dessert.
Ingredients
Wet Ingredients
- 1.5 cups grated zucchini Measure before squeezing out excess moisture
- 2 large eggs large eggs
- 0.25 cups avocado oil Can substitute with olive oil
- 0.33 cups pure maple syrup
- 2 teaspoons vanilla extract
- 0.67 cups unsweetened applesauce
Dry Ingredients
- 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
Finishing Touch
- 0.33 cups chocolate chips Plus extra for topping
Instructions
Preparation
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- Squeeze excess moisture from the grated zucchini using a paper towel.
Mixing
- In a large bowl, combine the drained zucchini, eggs, avocado oil, maple syrup, vanilla extract, and applesauce. Whisk until well combined.
- Gradually add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir gently until just combined.
- Fold in the chocolate chips.
Baking
- Divide the batter evenly into the prepared muffin tin, filling each compartment about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 10 minutes before transferring them to a wire rack.
Notes
Store in an airtight container in the fridge for up to five days or freeze for up to one month. Ensure you remove excess moisture from the zucchini for the best texture.