Healthy Moist Chocolate Zucchini Muffins You’ll Want Every Week
These healthy chocolate zucchini muffins are irresistibly moist, naturally sweetened, and made in one bowl. Perfect for snacking, breakfast, or lunchboxes.
Ingredients
- 1½ cups grated zucchini
- 2 eggs
- ¼ cup avocado or olive oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup applesauce
- 1¼ cups whole wheat flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ⅓ cup chocolate chips plus more for topping
Instructions
- 1. Preheat oven to 375°F and line a 12-cup muffin tin.
- 2. Squeeze excess water from grated zucchini.
- 3. In a bowl, whisk eggs, oil, maple syrup, applesauce, and vanilla.
- 4. Add flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Mix until just combined.
- 5. Fold in zucchini and chocolate chips.
- 6. Spoon batter into muffin cups about ¾ full.
- 7. Top with extra chocolate chips if desired.
- 8. Bake for 18–20 minutes until set and toothpick comes out mostly clean.
- 9. Cool for 5 mins in pan, then move to wire rack.
Notes
You can sub banana for applesauce.
Use yellow squash instead of zucchini.
Use a thermometer (200°F internal temp) for perfectly baked muffins.
Store in fridge 4–5 days or freeze for 1 month.