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Healthy & Moist Chocolate Zucchini Muffins

These Healthy & Moist Chocolate Zucchini Muffins are a delightful treat that combines the richness of chocolate with the moisture of zucchini. Perfect for breakfast or a snack, they are both nutritious and satisfying, making them a favorite among adults and kids alike.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack or Breakfast
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 grater
  • 1 whisk
  • 1 muffin tin
  • 1 muffin liners (optional)
  • 1 set measuring cups and spoons
  • 1 rubber spatula

Ingredients
  

  • 1 medium zucchini About 1 cup grated.
  • 1 cup whole wheat flour
  • ½ cup unsweetened cocoa powder
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup maple syrup or honey
  • ¼ cup unsweetened applesauce
  • ¼ cup vegetable oil Or melted coconut oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or grease it lightly.
  • Grate the zucchini using a grater and set it aside to drain slightly.
  • In a mixing bowl, combine the whole wheat flour, cocoa powder, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients together until well mixed.
  • In another bowl, whisk together the maple syrup (or honey), applesauce, vegetable oil, eggs, and vanilla extract until combined.
  • Add the grated zucchini to the wet ingredients and mix well.
  • Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Be careful not to overmix.
  • If desired, fold in the chocolate chips.
  • Portion the batter into the prepared muffin tin, filling each muffin cup about ¾ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove them from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

You can store these muffins in an airtight container for up to 3 days at room temperature or freeze them for longer storage.
Feel free to add nuts or dried fruits for extra texture and flavor.
If you prefer a sweeter muffin, you can increase the amount of maple syrup or honey to ¾ cup.