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Moist and tender chocolate muffins made with whole wheat flour, grated zucchini, and naturally sweetened with maple syrup and applesauce. Quick and easy one-bowl recipe, ideal for breakfast or a wholesome snack.

Ingredients

Scale
  • 1½ cups grated zucchini (measured before squeezing out moisture)
  • 2 large eggs
  • ¼ cup avocado oil
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • ⅔ cup unsweetened applesauce
  • 1¼ cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅓ cup chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease well.
  2. Place 1½ cups grated zucchini in the center of a clean kitchen towel or paper towel, wrap tightly, and press firmly to squeeze out as much moisture as possible.
  3. Transfer the drained zucchini to a large mixing bowl.
  4. Add 2 large eggs, ¼ cup avocado oil, ⅓ cup maple syrup, 2 teaspoons vanilla extract, and ⅔ cup unsweetened applesauce to the bowl; whisk until smooth and combined.
  5. Sprinkle 1¼ cups whole wheat flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt over the wet mixture.
  6. Stir gently with a spatula just until dry ingredients are moistened; avoid overmixing to keep muffins tender and fluffy.
  7. Fold in ⅓ cup chocolate chips gently to prevent breaking them up.
  8. Divide batter evenly into muffin cups, filling each about ¾ full; top with extra chocolate chips if desired.
  9. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean (or internal temperature reaches about 200°F).
  10. Cool muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to one month.

Notes

Drain the zucchini well to prevent soggy muffins., Do not overmix the batter to avoid dense muffins., Use room-temperature wet ingredients for smoother blending., You can substitute applesauce with mashed banana 1:1 for natural sweetness and moisture., Gluten-free baking flour can replace whole wheat flour 1:1, though texture may vary., Add ¼ cup chopped nuts if desired for crunch., Dark, white, or dairy-free chocolate chips can be used as alternatives., For a flavor twist, add a pinch of espresso powder or a teaspoon of orange zest., Can be made vegan by replacing eggs with flax eggs or commercial egg replacer, results may slightly vary., Freeze baked muffins individually wrapped for up to one month.

Nutrition

Find it online: https://spoonandhearth.com/healthy-moist-chocolate-zucchini-muffins/