Description
Chocolate zucchini muffins blend sneaky vegetables with rich cocoa for a surprisingly delightful treat. Moist crumb and subtle green ribbons hide inside these indulgent breakfast or snack companions that satisfy sweet cravings while secretly delivering healthy nutrients.
Ingredients
Scale
main ingredients:
- 1½ cups grated zucchini (measured before squeezing moisture out)
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ⅓ cup chocolate chips (plus extra for topping)
binding and liquid ingredients:
- 2 large eggs
- ¼ cup avocado oil (or olive oil)
- ⅓ cup maple syrup
- ⅔ cup unsweetened applesauce
- 2 teaspoons vanilla extract
dry seasoning and leavening agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Wring out freshly grated zucchini using a clean kitchen towel to remove excess liquid, ensuring moist but not soggy vegetable shreds.
- Combine drained zucchini with liquid ingredients in a spacious mixing bowl, whisking thoroughly to create a uniform wet mixture.
- Sift dry ingredients directly into the zucchini blend, gently folding with minimal strokes to prevent dense muffin texture.
- Incorporate chocolate chips delicately into the batter, distributing them evenly throughout the mixture.
- Prepare muffin tin by lining with paper cups or lightly greasing, preventing potential sticking.
- Carefully portion batter into muffin compartments, filling each cavity approximately three-quarters full for optimal rising.
- Sprinkle additional chocolate chips atop each muffin for enhanced visual appeal and extra chocolate flavor.
- Position muffin tin in preheated oven at 375℉, allowing consistent heat circulation for even baking.
- Monitor muffins during baking, checking doneness by inserting a clean toothpick into center – it should emerge without raw batter.
- Remove muffins from oven and allow brief resting period in tin to stabilize structure.
- Transfer muffins to wire cooling rack, permitting complete cooling and texture development.
- Store cooled muffins in sealed container, refrigerating to maintain freshness for several days or freezing for extended preservation.
Notes
- Squeeze excess moisture from zucchini to prevent soggy muffins and ensure a perfect texture.
- Use dark cocoa powder for a richer, more intense chocolate flavor that complements the zucchini.
- Avoid overmixing the batter to keep muffins tender and prevent a tough, dense result.
- Sprinkle extra chocolate chips on top before baking for a delightful crispy chocolate crust.
- These muffins stay fresh in the refrigerator for 5 days or can be frozen for quick, convenient snacks.
- Great way to sneak vegetables into a delicious treat that kids and adults will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg