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chocolate zucchini muffins

Chocolate Zucchini Muffins

Charlotte Miller
Deliciously moist chocolate zucchini muffins that combine the rich flavor of chocolate with the subtle sweetness and moisture of zucchini, enhanced with whole wheat flour and natural sweeteners for a healthier treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Desserts, Snacks
Cuisine American
Servings 12 muffins
Calories 200 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups whole wheat flour
  • 0.5 cup cocoa powder Dutch-processed recommended for richer flavor
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt

Wet Ingredients

  • 2 eggs or substitute with 0.5 cup applesauce or mashed banana
  • 0.5 cup vegetable oil
  • 0.5 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 cup grated zucchini squeezed dry

Optional Add-Ins

  • 0.5 cup chocolate chips dark or semi-sweet
  • 0.5 cup chopped walnuts optional, toasted for extra flavor

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
  • Grate zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.

Mixing

  • In a large bowl, whisk together eggs, vegetable oil, maple syrup, and vanilla extract until well combined.
  • In a separate bowl, whisk together whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  • Fold in grated zucchini and chocolate chips or walnuts, if using.

Baking

  • Fill muffin cups two-thirds full with batter.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Zucchini adds moisture without altering taste.
  • Use ripe bananas for natural sweetness.
  • Whole wheat flour boosts nutrition.
  • Avoid overmixing for fluffy texture.
  • Freezer-friendly for up to 2-3 months.
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