Description
Discover how to make delicious Healthy and Moist Chocolate Zucchini Muffins that are perfect for breakfast or a snack. Get the recipe now!
Ingredients
- – 1 1/2 cups (360 ml) grated zucchini, measure before squeezing moisture out
- – 2 large eggs
- – 1/4 cup (60 ml) avocado oil, or olive oil
- – 1/3 cup (80 ml) maple syrup
- – 2 teaspoons (10 ml) vanilla extract
- – 2/3 cup (160 ml) unsweetened applesauce
- – 1 1/4 cups (150 g) whole wheat flour
- – 1/4 cup (25 g) unsweetened cocoa powder
- – 1/2 teaspoon (3 ml) baking soda
- – 1 teaspoon (5 ml) baking powder
- – 1 teaspoon (5 ml) cinnamon
- – 1/2 teaspoon (3 ml) salt
- – 2/3 cup (120 g) chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 375°F and prepare a 12-cup muffin pan with liners. Set it aside.
- Place the measured shredded zucchini in the center of a paper towel or clean kitchen cloth. Wrap it up and squeeze to remove extra liquid.
- Put the drained zucchini into a large mixing bowl. Add the eggs, oil, maple syrup, vanilla extract, and applesauce. Whisk these ingredients together until well blended.
- Introduce the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl containing the wet mixture. Gently stir with a spoon or spatula until the ingredients are just incorporated, taking care not to overmix. Overmixing can lead to dense muffins, so mixing only until combined is key for fluffy results. Fold in the chocolate chips.
- Evenly distribute the batter among the muffin cups in your prepared tin, filling each about ¾ full. If you wish, sprinkle extra chocolate chips on top.
- Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. TIP: If you have a kitchen thermometer, aim for a center temperature of 200°F to ensure they are done but not overbaked, which can dry them out.
- Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool further or enjoy. For storage, let leftovers cool completely before placing them in an airtight container in the refrigerator for 4-5 days or in the freezer for up to a month.
Notes
- Be sure to measure the shredded zucchini before squeezing out the moisture to ensure accurate quantities.
- Gently stir the dry ingredients into the wet mixture until just combined to avoid dense muffins.
- For added indulgence, sprinkle extra chocolate chips on top before baking for a delicious finishing touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Fat: 7g
- Protein: 3g
Keywords: zucchini muffins, chocolate chip, healthy baking, whole wheat, easy recipe
