Healthy & Moist Chocolate Zucchini Muffins
These Chocolate Zucchini Muffins are mixed all in one bowl, perfectly moist thanks to the addition of grated zucchini and have less added sugar than most muffin recipes. Made with whole wheat flour and naturally sweetened with maple syrup and applesauce, these decadent muffins get a boost of chocolate goodness from your favorite chocolate chips. Perfect for a wholesome sweet snack or fun breakfast, these muffins are a delicious and full of good-for-you ingredients.
Ingredients
- 1 ½ cupgrated zucchini (measure before squeezing moisture out)
- 2 largeeggs
- ¼ cupavocado oil (or olive oil)
- ⅓ cupmaple syrup
- 2 teaspoonsvanilla extract
- ⅝ cupunsweetened applesauce
- 1 ¼ cupswhole wheat flour
- ¼ cupunsweetened cocoa powder
- ½ teaspoonbaking soda
- 1 teaspoonbaking powder
- 1 teaspooncinnamon
- ½ teaspoonsalt
- ⅓ cupchocolate chips (plus extra for topping)
Directions
- 1
Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
- 2
Place pre-measured shredded zucchini in the middle a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
- 3
Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla and applesauce. Whisk to combine.
- 4
Add flour, cocoa powder, baking soda, baking powder, cinnamon and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined, being careful not to over mix. Over mixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins. Fold in chocolate chips.
- 5
Divide batter evenly between the prepared muffin tin compartments, filing each compartment about ¾ full. Top with additional chocolate chips, if desired.
- 6
Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren't over baked, which can result in a dry muffin.
- 7
Let cool 10 minutes before transferring the muffins to a wire cooling rack and/or enjoying. Allow leftovers to cool completely before storing in an air-tight container in your fridge for 4-5 days or in your freezer for up to a month.