Healthy & Moist Chocolate Zucchini Muffins
Deliciously indulgent yet surprisingly healthy muffins that hide the goodness of zucchini, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour or whole grain flour for a healthier option
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup finely grated zucchini about one medium zucchini
- 1/2 cup granulated sugar or coconut sugar as a substitute
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup chocolate chips or chopped nuts for added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
- Wash the zucchini and grate it finely. If using a large zucchini, squeeze out excess moisture using cheesecloth or a kitchen towel.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the eggs, sugar, oil, and vanilla extract until smooth.
- Fold the grated zucchini into the wet mixture, then add this to the dry ingredients. Stir gently until just combined, being careful not to over-mix.
- If desired, fold in the chocolate chips or nuts.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
Zucchini helps to keep the muffins moist. If making gluten-free, use a 1:1 gluten-free flour substitute. Adjust the sugar to your taste, and consider using honey or maple syrup instead of sugar for a twist.