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Moist and wholesome chocolate zucchini muffins made with whole wheat flour, natural sweeteners like maple syrup and applesauce, and packed with grated zucchini and chocolate chips. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1½ cups grated zucchini (measured 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
  • 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℉ and line a 12-cup muffin tin with liners or grease it well.
  2. Measure 1½ cups grated zucchini (before squeezing out moisture).
  3. Place shredded zucchini in a clean kitchen towel or paper towels, wrap tightly, and squeeze out as much moisture as possible.
  4. Transfer drained zucchini to a large mixing bowl; add eggs, avocado oil (or olive oil), maple syrup, vanilla extract, and applesauce; whisk until smooth.
  5. Add whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to wet ingredients; stir gently until just combined, avoiding overmixing.
  6. Fold in chocolate chips carefully.
  7. Divide batter evenly among muffin cups, filling about three-quarters full; sprinkle extra chocolate chips on top if desired.
  8. Gently tap muffin pan on the counter to release air bubbles.
  9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or the center reaches about 200℉.
  10. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Squeeze zucchini dry to prevent soggy muffins., Avoid overmixing batter to keep muffins tender and fluffy., Use a kitchen thermometer for perfect doneness at 200°F., Substitute applesauce with mashed ripe banana for a banana-chocolate twist., Use 1:1 gluten-free baking flour blend for gluten-free option., Make vegan by replacing eggs with flax eggs and using dairy-free chocolate chips., Add nuts or orange zest for added flavor., Store muffins refrigerated up to 4-5 days or freeze up to one month.

Nutrition

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