Description

These Chocolate Zucchini Muffins are a delightful blend of rich chocolate flavor and healthy zucchini. They’re simple to make, perfect for breakfast or a tasty snack, and sure to please both kids and adults alike with their moist texture and sweet taste.

Ingredients

Scale

1 1/2 cups all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1/3 cup Dutch-processed cocoa powder
1/2 cup light brown sugar, packed
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
1 cup packed finely grated zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup
1/4 cup milk of choice
1 large egg + 1 egg yolk
1 tsp vanilla extract
1/2 cup refined coconut oil, melted
3/4 cup dark chocolate chips

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Instructions

Preheat the oven to 350°F and line a cupcake tin with 11 paper liners.
In a large bowl, whisk together the flour, cocoa, brown sugar, baking soda, baking powder, and salt. Stir in the grated zucchini without squeezing it, followed by the maple syrup, milk, egg, egg yolk, and vanilla, and mix roughly to combine. Incorporate the melted coconut oil and whisk until the batter is smooth.
Use a silicone spatula to fold in the chocolate chips to ensure even distribution. Spoon the batter into the lined cupcake tin so that each cup is completely filled.
Bake for 25 to 30 minutes, or until the muffins are nicely puffed and a gentle press on the center feels bouncy. Allow to cool in the pan for about 10 minutes, then transfer to a cooling rack.
Serve warm or at room temperature for the best flavor.

Notes

Make sure to pack the grated zucchini for accurate measurement without squeezing out moisture.
These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.
For a variation, try adding nuts or seeds for added texture.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg