Description

These Chocolate Zucchini Muffins are mixed all in one bowl, perfectly moist thanks to the addition of grated zucchini and have less added sugar than most muffin recipes. Made with whole wheat flour and naturally sweetened with maple syrup and applesauce, these decadent muffins get a boost of chocolate goodness from your favorite chocolate chips.

Ingredients

Scale

1½ cup grated zucchini
2 large eggs
¼ cup avocado 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

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Instructions

Step 1: Preheat your oven to 375℉ and line a 12-hole muffin tin.
Step 2: Place pre-measured shredded zucchini in the middle a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
Step 3: Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla and applesauce. Whisk to combine.
Step 4: Add flour, cocoa powder, baking soda, baking powder, cinnamon and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined. Fold in chocolate chips.
Step 5: Divide batter evenly between the prepared muffin tin compartments, filing each compartment about ¾ full. Top with additional chocolate chips, if desired.
Step 6: Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
Step 7: Let cool 10 minutes before transferring the muffins to a wire cooling rack.

Notes

For best results, use a kitchen thermometer to bake until muffins are 200℉ in the center. Store leftovers in an air-tight container in the fridge for 4-5 days or in the freezer for up to a month.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 186 kcal
Sugar: 12 g
Sodium: 231 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 37 mg