Healthy Chocolate Zucchini Muffins
User Reviews
4.4
Healthy Chocolate Zucchini Muffins
Description
Healthy Chocolate Zucchini Muffins use white whole wheat flour and cocoa powder to bring a comforting chocolate taste with a tender texture refreshed by shredded zucchini. The batter incorporates almond milk and coconut oil for moisture, while pure maple syrup adds natural sweetness. Chocolate chips are stirred into the batter and sprinkled atop before baking, delivering pockets of melty chocolate throughout. Baking at 350 degrees until the muffins spring back ensures a soft but firm center. These muffins hold together well and are slightly denser than typical muffins due to whole wheat flour and zucchini.
The flavor balances chocolate bitterness with the mild vegetal notes of zucchini, while the maple syrup provides a natural sweetness instead of refined sugar. Coconut oil adds richness without dairy. These muffins are good for those wanting a chocolate muffin with a vegetable boost and less sugar.
They can be served at breakfast, snack time, or with coffee. The recipe supports substitutions like flax egg and gluten-free flour, allowing dietary modifications. Leftovers store well frozen and reheat in the microwave for convenience, enhancing their practicality as make-ahead treats.
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup almond milk unsweetened vanilla
- 1/4 cup coconut oil melted and cooled
- 1/3 cup pure maple syrup
- 1 egg or flax egg, large
- 1 teaspoon vanilla extract
- 2 cups zucchini shredded
- 3/4 cup chocolate chips divided (I use Enjoy Life
Instructions
- Preheat oven to 350 degrees Line muffin tin with paper liners or spray with cooking spray. Set aside.
- 2In a medium, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, stir together almond milk, coconut oil, maple syrup, egg, and vanilla extract. Stir in the shredded zucchini until well combined.
- Add the dry ingredients to the zucchini mixture and stir until just combined, don’t over mix. Stir in 1/2 cup of the chocolate chips.
- Divide batter evenly into prepared muffin cups. Sprinkle remaining chocolate chips over the tops of each muffin. Bake for 20-24 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean. It’s ok if there is a little chocolate from the chocolate chips. The muffins should be set on top and bounce back when lightly touched. Remove from oven and let cool for 10 minutes before serving. Enjoy!
Notes
- Using a gluten-free all-purpose flour works as a substitute for whole wheat flour to make these muffins gluten-free.
- The muffins are often better the next day as flavors meld and texture firms slightly.
- Frozen muffins reheat well in the microwave for 20-30 seconds for a quick snack or breakfast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 14mg | 5% |
| Sodium | 157mg | 7% |
| Potassium | 149mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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