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–+ servings
Chocolate Zucchini Muffins

Deliciously Moist Chocolate Zucchini Muffins Perfect for Any Snack

These Chocolate Zucchini Muffins are a healthy and delightful treat that combines chocolate flavor with hidden nutrition.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 186
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Grated Zucchini Squeeze out excess moisture
  • 2 large Eggs Can substitute with flax eggs for vegan
  • 1/2 cup Avocado Oil Can substitute with olive oil or melted coconut oil
  • 1/2 cup Maple Syrup Can substitute with honey or agave syrup
  • 1 tsp Vanilla Extract Use pure extract for best flavor
  • 1/2 cup Unsweetened Applesauce Can substitute with bananas
  • 1 1/2 cups Whole Wheat Flour Can substitute with gluten-free flour
  • 1/4 cup Unsweetened Cocoa Powder Dutch-process cocoa can enhance taste
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon Adjust or omit to preference
  • 1/2 tsp Salt Enhances overall flavor
  • 1 cup Chocolate Chips Use dark or dairy-free options for vegan

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Parchment Paper Liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with parchment paper liners.
  2. Squeeze out excess moisture from the grated zucchini and transfer it to a mixing bowl.
  3. Add eggs, avocado oil, maple syrup, vanilla extract, and applesauce to the zucchini and whisk until fully combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  5. Slowly add the dry mix to the wet ingredients in increments while gently folding the batter.
  6. Fold in chocolate chips, ensuring they're evenly distributed throughout the batter.
  7. Divide the batter into the prepared muffin tins, filling each cup about ¾ full.
  8. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 186kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter for a better texture and always squeeze excess moisture from the zucchini to prevent sogginess.

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