Chocolate Zucchini Muffins
Moist, rich, and packed with deep chocolate flavor, these Chocolate Zucchini Muffins are a fun and tasty way to sneak in veggies while satisfying your sweet tooth. Perfect healthy treat for breakfast, as a snack, or even dessert!
Ingredients
- ½ cup avocado oil canola, or grapeseed oil
- ⅓ cup unsweetened applesauce
- ½ cup vanilla or plain Greek yogurt
- 2 large eggs brought to room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons packed light brown sugar
- ¾ cup white sugar
- 1 ½ cups shredded zucchini
- 1 ¾ cups (220g) all-purpose flour or whole wheat pastry flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ cup mini chocolate chips divided
Instructions
- Preheat the oven to 350°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 cupcake liners, adding the liners to every other cup. Brush the top of the cupcake pan around each liner with oil or butter to help the muffins release more easily from the pan.
- In a large mixing bowl, whisk the oil, yogurt, applesauce, eggs, vanilla extract, brown sugar, and white sugar until combined.
- Place the shredded zucchini in a dish towel or stack of clean paper towels. Fold up the ends of the towel and squeeze the excess moisture from the zucchini. Discard the moisture.
- Add the drained zucchini to the wet ingredients. Stir until well combined.
- In a small mixing bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together until combined.
- Add the dry ingredients to the wet ingredients. Stir in until just combined.
- Add ½ cup of the chocolate chips to the batter. Gently fold in until just combined.
- Scoop the batter into the muffin cups, dividing it evenly between them (about ⅓ cup per muffin cup). Sprinkle 1 teaspoon of the remaining chocolate chips on top of each muffin.
- Bake the muffins for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Cool the muffin trays on wire cooling racks for 5-10 minutes or until the muffins are cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until room temperature. Enjoy!
Notes
Storage Directions
- Storing: Allow the muffins to cool completely before storing in an airtight container at room temperature for 3 days, or up to 5 days in the refrigerator.
- Freezing: Once cooled, transfer to a freezer-safe, airtight container. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours or reheat from frozen in the microwave for 20-30 seconds.
- Squeeze the zucchini well. Removing as much moisture as possible from the shredded zucchini is key to avoiding soggy and flavorful muffins. Wrap the shredded zucchini in a clean dish towel or paper towels and squeeze out the excess moisture.
- Avoid over-mixing the batter. Once you add the dry ingredients to the wet, gently stir until just combined to maintain a tender texture. Over-mixing can lead to a tough texture.
- Line every other muffin tin cup. This helps heat distribute more evenly, ensuring the best rise. It also prevents the muffin tops from sticking together. It's one of my favorite baking hacks!
- Mind the baking time. Keep an eye on the baking time, checking the muffins around 18 minutes and adding more time if needed. The muffins are done when a toothpick inserted into the center comes out clean.
Nutrition
Calories: 283kcalCarbohydrates: 39gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 29mgSodium: 154mgPotassium: 190mgFiber: 4gSugar: 23gVitamin A: 100IUVitamin C: 3mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!
