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Healthy & Moist Chocolate Zucchini Muffins Recipe

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4 from 8 reviews

These Healthy & Moist Chocolate Zucchini Muffins combine the natural sweetness of zucchini and applesauce with rich cocoa and a hint of cinnamon to create a guilt-free treat. Made with whole wheat flour and avocado oil, these muffins are perfect for a nutritious breakfast or snack that satisfies your chocolate cravings without refined sugars.

  • Total Time: 28 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1½ cups 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

Additional

  • ⅓ cup chocolate chips (plus extra for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375℉ (190℃) and line a 12-hole muffin tin with paper liners or grease it. Set aside to ensure it’s ready when the batter is mixed.
  2. Drain Zucchini: Place the grated zucchini in the center of a paper towel or a clean kitchen towel. Wrap it tightly and squeeze out as much excess moisture as possible to prevent soggy muffins.
  3. Mix Wet Ingredients: Transfer the drained zucchini to a large mixing bowl. Add the eggs, avocado oil, maple syrup, vanilla extract, and unsweetened applesauce. Whisk these ingredients together until they are well combined and smooth.
  4. Combine Dry Ingredients: In the same bowl with the wet ingredients, add the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt. Stir gently using a spoon or spatula until just combined. Be careful not to overmix as overmixing can make the muffins dense and less fluffy. Fold in the chocolate chips at the end.
  5. Fill Muffin Tin: Divide the batter evenly into the 12 muffin cavities, filling each about ¾ full. Optionally, sprinkle some additional chocolate chips on top of each muffin for extra chocolatey goodness.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are done. Alternatively, bake until the internal temperature reaches 200℉ (93℃) for perfectly baked muffins without dryness.
  7. Cool and Store: Let the muffins cool in the pan for about 10 minutes before transferring 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.

Notes

  • Be sure to squeeze out excess moisture from zucchini to avoid soggy muffins.
  • Avoid overmixing batter to maintain a light and fluffy texture.
  • Whole wheat flour adds fiber and nutrients but you can substitute with all-purpose flour for a lighter texture.
  • Use a kitchen thermometer to check for perfect doneness at 200℉ in the center.
  • Leftover muffins freeze well; thaw before eating.
  • Author: Chef
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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