Healthy Chocolate Zucchini Muffins
Moist whole wheat chocolate zucchini muffins sweetened with maple syrup and applesauce, packed with veggies and chocolate chips.
Ingredients
- 1½ cups grated zucchini measure before squeezing out moisture
- 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 150g
- ¼ cup unsweetened cocoa powder 20g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup chocolate chips 60g, plus extra for topping
Instructions
Preheat Oven and Prep Pan:
Heat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.Squeeze Zucchini Dry:
Put the pre-measured shredded zucchini onto a paper towel or clean cloth. Fold and press firmly to remove excess liquid.Mix Wet Ingredients:
In a large bowl, whisk together the squeezed zucchini, eggs, avocado oil, maple syrup, vanilla, and applesauce until smooth.Combine Dry and Wet:
Add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet mixture. Mix with a spoon or spatula just until incorporated — avoid overmixing, which yields tough muffins. Gently fold in the chocolate chips.Fill Muffin Cups:
Portion the batter evenly into the prepared cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top if you like.Bake Until Done:
Bake for 18–20 minutes, until a toothpick inserted in the center emerges clean. For accuracy, check with an instant-read thermometer: muffins are ready when the center hits 200°F (95°C). This prevents overbaking and dryness.Cool and Store:
Allow muffins to rest in the pan for 10 minutes, then move to a wire rack to cool fully. Keep leftovers in a sealed container in the fridge for 4–5 days, or freeze for as long as 1 month.