Description
These Chocolate Zucchini Muffins are rich, moist, and chocolatey—yet secretly healthy! Made with whole wheat flour, maple syrup, and applesauce, they pack in fiber and natural sweetness while sneaking in zucchini for extra moisture. Perfect for breakfast, snacking, or dessert.
Ingredients
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1½ cups grated zucchini, moisture squeezed
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2 large eggs
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¼ cup avocado or olive oil
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⅓ cup maple syrup
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2 tsp vanilla extract
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⅔ cup unsweetened applesauce
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1¼ cups whole wheat flour
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¼ cup unsweetened cocoa powder
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½ tsp baking soda
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1 tsp baking powder
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1 tsp cinnamon
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½ tsp salt
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⅓ cup chocolate chips, plus more for topping
Instructions
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Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin.
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Wrap zucchini in a towel and squeeze out excess moisture.
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In a bowl, whisk eggs, oil, maple syrup, vanilla, and applesauce. Stir in zucchini.
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In another bowl, mix flour, cocoa, baking soda, baking powder, cinnamon, and salt.
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Add dry ingredients to the wet and stir gently until combined.
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Fold in chocolate chips. Spoon batter into muffin cups ¾ full and top with extra chips.
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Bake 18–20 minutes or until a toothpick comes out clean or the center reaches 200°F.
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Cool in the pan 10 minutes, then transfer to a wire rack.
Notes
Always squeeze the zucchini to prevent soggy muffins.
Substitute applesauce with mashed bananas or Greek yogurt.
Use mini chips for better chocolate distribution.
Freeze leftovers for quick snacks—microwave for 20–30 seconds to enjoy.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American