Description
Delicious and moist chocolate muffins filled with nutritious zucchini, perfect for sneaking veggies into your diet.
Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar (or coconut sugar)
- 1/4 cup brown sugar (or maple syrup)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce (or Greek yogurt)
- 1 teaspoon vanilla extract
- 2 large eggs (or flax eggs for vegan)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the dry ingredients in a large mixing bowl: flour, cocoa powder, sugars, baking soda, baking powder, and salt.
- Mix the wet ingredients in another bowl: grated zucchini, applesauce, vanilla extract, and eggs until combined.
- Slowly add the wet mix to the dry ingredients and stir gently until just combined, folding in chocolate chips if using.
- Prepare your muffin tin by greasing it or lining it with muffin liners and fill the cups about two-thirds full with batter.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Feel free to customize with nuts, raisins, or a sprinkle of sea salt on top. For a gluten-free option, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg