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Deliciously moist chocolate muffins made with grated zucchini, whole wheat flour, naturally sweetened with maple syrup and applesauce, featuring chocolate chips for rich pockets of chocolate. Perfect as a wholesome snack or breakfast treat, offering a balance of indulgence and nutrition.

Ingredients

Scale
  • 1½ cups 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
  • 1¼ cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅓ cup chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 375°F and line a 12-hole muffin tin.
  2. Place grated zucchini in the center of a paper towel or clean kitchen towel, wrap and squeeze out excess moisture.
  3. Put drained zucchini in a large bowl and add eggs, oil, maple syrup, vanilla, and applesauce; whisk until smooth.
  4. Add whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients and stir with a spoon or spatula until just combined.
  5. Fold in ⅓ cup chocolate chips until evenly distributed.
  6. Divide batter evenly among the prepared muffin cups, filling each about ¾ full, and press extra chocolate chips on top if desired.
  7. Bake at 375°F for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (or until center reaches 200°F).
  8. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Squeeze the zucchini well to avoid soggy muffins., Do not overmix the batter for fluffy texture., Measure flour properly to avoid dry muffins., Use room temperature eggs and wet ingredients for even baking., Fill muffin liners ¾ full for domed tops without overflow., Check doneness with a toothpick or thermometer (center should reach 200°F)., Press chocolate chips on top before baking for extra chocolate goodness., Banana can substitute for applesauce for alternate flavor., Use all-purpose flour or gluten-free blend as flour substitutions., Add nuts, dried fruit, or peanut butter chips for variety., Reduce maple syrup by 2 tablespoons and compensate with applesauce for less sweetness., Use dairy-free chocolate chips to make recipe dairy-free., Adjust baking time for mini (10–12 min) or jumbo muffins (22–26 min)., Freeze muffins for up to a month; reheat in microwave or oven as needed.

Nutrition

Find it online: https://cookerygood.com/healthy-moist-chocolate-zucchini-muffins-2/