Description
These Chocolate Zucchini Muffins are the ultimate combination of indulgent chocolate flavor and healthy hidden veggies. The rich cocoa and chocolate chips bring a luscious depth, while the zucchini adds moisture, making these muffins delightfully soft and fluffy.
Ingredients
1½ cup 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
1¼ cups whole wheat flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup chocolate chips (plus extra for topping)
Instructions
Preheat your oven to 375℉ (190°C) and line a 12-hole muffin tin. Set aside.
Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
In a large bowl, add the drained zucchini, eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir together until just combined. Be careful not to over-mix.
Fold in the chocolate chips.
Divide the batter evenly between the prepared muffin tin compartments, filling each about ¾ full. Top with additional chocolate chips if desired.
Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
Let cool for 10 minutes before transferring the muffins to a wire cooling rack. Store leftovers in an air-tight container in the fridge for up to 5 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 190