Description
Deliciously moist chocolate zucchini muffins that combine health and taste.
Ingredients
Scale
- 1½ cups grated zucchini (before squeezing)
- 2 large eggs
- ¼ cup avocado or olive oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ⅓ cup chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Grate your zucchini and squeeze it to remove moisture.
- In a bowl, whisk together eggs, oil, maple syrup, vanilla, applesauce, and zucchini.
- Add in the dry ingredients and mix until just combined.
- Fold in chocolate chips.
- Divide batter into muffin cups, filling them three-quarters full and topping with extra chocolate chips.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
These muffins freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: 150 kcal per muffin
- Sodium: 200 mg per muffin
- Protein: 4 g per muffin