Healthy Chocolate Zucchini Muffins
These Healthy Chocolate Zucchini Muffins combine whole wheat flour and unsweetened cocoa powder to create a moist chocolate muffin with the added texture of shredded zucchini. Sweetened with pure maple syrup and dotted with chocolate chips, they balance chocolate flavor with subtle vegetable moisture. The muffins offer a tender crumb and a slightly sweet finish, making them a practical snack or breakfast treat. Their recipe is adaptable for gluten-free flour and fits well into batch baking because they freeze and reheat easily.
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
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 186
% 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.