Healthy & Moist Chocolate Zucchini Muffins Recipe
Introduction
These Healthy & Moist Chocolate Zucchini Muffins are a delicious way to enjoy a treat that feels indulgent but is packed with wholesome ingredients. Naturally sweetened and full of rich cocoa flavor, they’re perfect for breakfast or a satisfying snack.
Ingredients
- 1½ cup grated zucchini (measure 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
- Step 1: Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
- Step 2: Place the grated zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
- Step 3: Transfer the drained zucchini to a large bowl. Add the eggs, oil, maple syrup, vanilla extract, and applesauce. Whisk together until combined.
- Step 4: Add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir gently with a spoon or spatula until just combined, being careful not to overmix.
- Step 5: Fold in the chocolate chips.
- Step 6: Divide the batter evenly among the muffin compartments, filling each about ¾ full. Top with additional chocolate chips if desired.
- Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. If using a kitchen thermometer, bake until muffins reach 200℉ in the center for perfect doneness.
- Step 8: Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moist muffins, be sure to squeeze out the zucchini thoroughly before mixing.
- Use dark chocolate chips for a richer chocolate flavor or swap for nuts if you prefer added crunch.
- Whole wheat pastry flour can be used instead of whole wheat flour for a lighter texture.
- Maple syrup can be replaced with honey or agave syrup if preferred.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze muffins in a sealed container for up to one month. Reheat gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the muffins may be lighter in texture and slightly less nutritious.
Do I have to squeeze out the zucchini?
Yes, squeezing out excess moisture helps prevent soggy muffins and ensures the right texture.
PrintHealthy & Moist Chocolate Zucchini Muffins Recipe
Deliciously moist and healthy chocolate zucchini muffins made with whole wheat flour, cocoa powder, and natural sweeteners. These muffins are packed with grated zucchini for added moisture and nutrition, balanced with chocolate chips for a touch of indulgence. Perfect for a guilt-free snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1½ cup grated zucchini (measure 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 muffin tin: Preheat your oven to 375℉ and line a 12-hole muffin tin with liners or grease it lightly. Set aside to be ready for the batter.
- Drain zucchini: Place the pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out as much excess moisture as possible to avoid soggy muffins.
- Mix wet ingredients: Place the drained zucchini in a large mixing bowl. Add the eggs, avocado oil, maple syrup, vanilla extract, and unsweetened applesauce. Whisk all these ingredients together until combined.
- Combine dry ingredients: In the same bowl, add whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet mixture. Stir gently with a spoon or spatula until just combined to prevent dense muffins. Then fold in the chocolate chips evenly.
- Fill muffin tin: Divide the batter evenly among the muffin compartments, filling each about ¾ full. Sprinkle additional chocolate chips on top of each muffin if desired for extra chocolate flavor and appealing appearance.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Alternatively, bake until the internal temperature reaches 200℉ to ensure they’re fully baked but still moist.
- Cool and store: Let the muffins cool in the tin for about 10 minutes, then transfer 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 for longer storage.
Notes
- Make sure to squeeze out excess moisture from zucchini to avoid soggy muffins.
- Do not over mix batter to keep muffins light and fluffy.
- Use whole wheat flour for a healthier alternative to all-purpose flour.
- Store muffins in an airtight container to maintain freshness.
- Freezing muffins is a great way to preserve them for longer periods.
- Feel free to substitute avocado oil with olive oil or any neutral oil you prefer.
Keywords: chocolate zucchini muffins, healthy muffins, whole wheat muffins, low sugar muffins, avocado oil muffins, healthy breakfast, moist muffins, chocolate chip muffins
