Intro
Hi, I’m Dulcia. I love baking moist, veggie-packed treats, and these Chocolate Zucchini Muffins are one of my go-to recipes. They use whole wheat flour, maple syrup, and applesauce for natural sweetness and a tender crumb.
Origins
I first adapted this recipe to use zucchini from summer garden abundance, inspired by classic zucchini bread and chocolate zucchini cake variations. Zucchini keeps baked goods moist without adding extra fat.
Ingredients
- 1½ cup grated zucchini (measured before squeezing moisture out)
- 2 large eggs
- ¼ cup avocado oil (or olive oil)
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375℉ (190°C) and line a 12-hole muffin tin. Set aside.
- Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
- In a large bowl, add the drained zucchini, eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
- Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir together until just combined. Be careful not to over-mix.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared muffin tin compartments, filling each about ¾ full. Top with additional chocolate chips if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool for 10 minutes before transferring the muffins to a wire cooling rack. Store leftovers in an air-tight container in the fridge for up to 5 days or freeze for up to a month.
Chocolate Zucchini Muffins
- Total Time: 33-35 mins
- Yield: 12 muffins 1x
Description
Moist chocolate muffins made with grated zucchini, whole wheat flour, applesauce, and chocolate chips.
Ingredients
- 1? cup grated zucchini (measured before squeezing moisture out)
- 2 large eggs
- ? cup avocado oil (or olive oil)
- ? cup maple syrup
- 2 teaspoons vanilla extract
- ? cup unsweetened applesauce
- 1? cups whole wheat flour
- ? cup unsweetened cocoa powder
- ? teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ? teaspoon salt
- ? cup chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375? (190?C) and line a 12-hole muffin tin. Set aside.
- Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
- In a large bowl, add the drained zucchini, eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
- Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir together until just combined. Be careful not to over-mix.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared muffin tin compartments, filling each about ? full. Top with additional chocolate chips if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool for 10 minutes before transferring the muffins to a wire cooling rack. Store leftovers in an air-tight container in the fridge for up to 5 days or freeze for up to a month.
- Prep Time: 15 mins
- Cook Time: 18-20 mins
Tips
- Squeeze the zucchini well to avoid soggy muffins.
- Use whole wheat pastry flour for a lighter texture if desired.
- Swap avocado oil for olive oil or melted coconut oil.
- For even baking, fill each cup about 3/4 full.
Variations
- Add a teaspoon of espresso powder for a deeper chocolate flavor.
- Use chopped nuts, dried fruit, or different chocolate chips.
- Make them gluten-free by swapping a 1:1 gluten-free flour blend.
FAQ
Q: Can I use frozen zucchini?
A: Yes, thaw and squeeze very well before measuring and using.
Q: Are these muffins healthy?
A: They use whole wheat flour, applesauce, and maple syrup instead of refined sugar, making them a better option than many store-bought varieties.
Q: How do I freeze them?
A: Cool completely, then freeze in a single layer on a tray. Transfer to a freezer bag for up to one month.
Conclusion
I hope you enjoy these Chocolate Zucchini Muffins as much as I do. For more baking ideas, visit my site at https://www.dulciarecipes.com/ or try a sweet bread recipe like this one: https://www.dulciarecipes.com/cheesecake-factory-bread/.
References: https://en.wikipedia.org/wiki/Zucchini, https://www.usda.gov