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Chocolate Zucchini Muffins

Healthy Chocolate Zucchini Muffins

These one-bowl healthy chocolate zucchini muffins are rich, moist, and secretly packed with veggies! Naturally sweetened with maple syrup and applesauce, they're the perfect guilt-free chocolate treat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Healthy, Vegetarian
Servings 12 muffins

Ingredients
  

Wet Ingredients

  • 1 ½ cups grated zucchini about 1 medium zucchini, squeezed dry
  • 2 large eggs
  • ¼ cup avocado oil or olive oil
  • cup pure maple syrup
  • cup unsweetened applesauce
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 ¼ cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Add-Ins

  • cup chocolate chips plus extra for topping

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  • Grate the zucchini and squeeze out as much moisture as possible using a clean towel. You should have about 1 cup of squeezed zucchini.
  • In a large bowl, whisk together the zucchini, eggs, oil, maple syrup, applesauce, and vanilla extract until well combined.
  • Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl. Stir gently until just combined; do not overmix.
  • Fold in the chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle additional chocolate chips on top if desired.
  • Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with just moist crumbs.
  • Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeezing moisture out of the zucchini is key for perfect texture. Muffins can be stored at room temperature for 3 days, in the fridge for a week, or frozen for up to 2 months.