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Healthy & Moist Chocolate Zucchini Muffins Recipe

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4 from 10 reviews

Deliciously healthy and moist chocolate zucchini muffins made with whole wheat flour, natural sweeteners, and avocado oil. These muffins are perfect for breakfast or dessert, combining the goodness of zucchini with rich cocoa and chocolate chips for a guilt-free treat.

  • Total Time: 28 minutes
  • Yield: 12 muffins

Ingredients

Wet 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

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

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375℉ and line a 12-hole muffin tin with paper liners or grease it lightly. Set aside for later use.
  2. Drain Zucchini: Place the pre-measured shredded zucchini in the center of a paper towel or clean kitchen towel. Wrap it up tightly and squeeze out the excess moisture to prevent soggy muffins.
  3. Mix Wet Ingredients: Transfer the drained zucchini to a large mixing bowl. Add eggs, avocado oil, maple syrup, vanilla extract, and unsweetened applesauce. Whisk all these wet ingredients together until fully combined.
  4. Combine Dry Ingredients: In the same bowl with the wet mixture, add whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt. Stir gently with a spoon or spatula until just combined. Be careful not to overmix to keep the muffins fluffy and light.
  5. Fold in Chocolate Chips: Gently fold in the ⅓ cup of chocolate chips to distribute them evenly throughout the batter.
  6. Fill Muffin Tins: Divide the muffin batter evenly among the prepared muffin tin compartments, filling each about ¾ full. Sprinkle extra chocolate chips on top of each muffin for added texture and flavor.
  7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. For a precise bake, use a kitchen thermometer and bake until muffins reach 200℉ in the center.
  8. Cool and Store: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze them for up to one month.

Notes

  • To avoid soggy muffins, ensure to squeeze out as much moisture as possible from the grated zucchini.
  • Do not overmix the batter to maintain a light and fluffy muffin texture.
  • If available, use a kitchen thermometer to check for doneness at 200℉ internally.
  • Store muffins in an airtight container to keep them fresh longer.
  • You can substitute avocado oil with olive oil if desired.
  • Freezing muffins individually wrapped can help retain freshness for longer periods.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/healthy-and-moist-chocolate-zucchini-muffins-recipe-2/