Description
These Healthy & Moist Chocolate Zucchini Muffins are rich, fudgy, and secretly packed with vegetables. Naturally sweetened and made with whole ingredients, they’re perfect for breakfast or a guilt-free chocolatey snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/3 cup plain Greek yogurt
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups finely grated zucchini (moisture squeezed out)
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat oven: Preheat to 350°F (175°C). Line a muffin tin with liners or spray with oil.
- Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk eggs, maple syrup, yogurt, melted coconut oil, and vanilla until smooth.
- Combine: Add dry ingredients to wet and stir until just combined. Fold in grated zucchini and chocolate chips if using.
- Fill muffin tin: Divide the batter evenly between muffin cups, filling 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick comes out mostly clean with a few crumbs.
- Cool: Let cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins freeze well for up to 3 months. Squeeze excess liquid from zucchini for best texture. Add walnuts for crunch or swap honey with agave for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Healthy Treat
- Method: Baking
- Cuisine: American, Clean Eating
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: healthy chocolate zucchini muffins, moist zucchini muffins, clean eating chocolate muffins, gluten free optional