Description
Fudgy and healthy chocolate zucchini muffins made with whole wheat flour, maple syrup, and cocoa powder. Moist, naturally sweet, and perfect for a guilt-free snack or dessert.
Ingredients
1 ½ cups finely grated zucchini (about 1 medium zucchini)
2 eggs
⅓ cup melted coconut oil or olive oil
½ cup pure maple syrup
1 tsp vanilla extract
½ cup unsweetened cocoa powder
1 cup whole wheat flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup dark chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. In a large bowl, whisk eggs, oil, maple syrup, and vanilla.
3. Stir in grated zucchini.
4. Add cocoa powder, flour, baking powder, baking soda, and salt. Stir just to combine.
5. Fold in chocolate chips if using.
6. Spoon batter into muffin cups, filling ¾ full.
7. Bake 18–22 minutes, until toothpick has moist crumbs.
8. Cool for 5 minutes, then transfer to a wire rack.
Notes
Do not squeeze zucchini—its moisture keeps muffins soft.
Use flax eggs for egg-free version.
Muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 8g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Healthy Chocolate Zucchini Muffins, Chocolate Zucchini, Healthy Dessert