Name: Healthy & Moist Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ cups grated zucchini (measured before squeezing moisture out); 2 large eggs; ¼ cup avocado oil or olive 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

Why You’ll Love Healthy & Moist Chocolate Zucchini Muffins Recipe

These muffins offer the perfect balance between indulgent flavor and healthy ingredients. The zucchini keeps them moist and soft without any noticeable veggie taste. The whole wheat flour adds a bit of nuttiness and fiber, while chocolate chips provide just the right touch of sweetness. They’re easy to make, freezer-friendly, and a hit with kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups grated zucchini (measured before squeezing moisture out)
2 large eggs
¼ cup avocado oil or olive 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

Directions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly and set aside.
Prepare the zucchini by placing the grated zucchini in a clean kitchen towel or several paper towels. Squeeze firmly to remove excess moisture. Transfer to a large mixing bowl.
Add the wet ingredients: To the zucchini, add eggs, oil, maple syrup, vanilla extract, and applesauce. Whisk until fully combined.
Incorporate the dry ingredients: Add the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl. Stir gently with a spoon or spatula until just combined.
Fold in the chocolate chips until evenly distributed in the batter.
Fill the muffin tin by dividing the batter equally into the 12 cups, filling each about three-quarters full. Top with a few extra chocolate chips if desired.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean. The center should reach 200°F (93°C) if using a thermometer.
Cool the muffins in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

Yields: 12 muffins
Prep time: 15 minutes
Cook time: 18–20 minutes
Total time: About 35 minutes

Variations

Make it dairy-free by using dairy-free chocolate chips.
Add nuts like chopped walnuts or pecans for crunch.
Use different flour such as all-purpose or a gluten-free blend if needed.
Boost the chocolate by adding a tablespoon of espresso powder to enhance flavor.
Try mini muffins by using a mini muffin tin and baking for 10–12 minutes.
Add shredded coconut for extra texture and flavor.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. Freeze for up to 3 months by placing them in a freezer-safe bag or container.

To reheat, microwave a muffin for 15–20 seconds or warm in a toaster oven until heated through.

FAQs

How do I know when the muffins are fully baked?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re done. Or check for an internal temp of 200°F (93°C).

Do I need to peel the zucchini first?

No, there’s no need to peel the zucchini. The skin is thin and softens during baking, and it adds nutrients too.

Can I use a different sweetener instead of maple syrup?

Yes, you can substitute honey or agave syrup in equal amounts, but it may slightly alter the flavor.

Will I taste the zucchini in the muffins?

Not at all. Zucchini adds moisture without affecting the taste, making these muffins rich and soft.

Can I use white flour instead of whole wheat?

Yes, you can use all-purpose flour in place of whole wheat. The texture may be slightly lighter.

Can I make these muffins vegan?

Yes, use flax eggs in place of regular eggs and ensure the chocolate chips are dairy-free.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder works best, but you can also use Dutch-processed for a deeper flavor.

Can I add protein powder to the batter?

Yes, but reduce the flour slightly to maintain the right consistency. Start by substituting ¼ cup of the flour with protein powder.

Can I bake this as a loaf instead of muffins?

Yes, pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 45–55 minutes.

How do I prevent the muffins from becoming dense?

Avoid overmixing the batter and make sure to squeeze out the zucchini moisture thoroughly.

Conclusion

These Healthy & Moist Chocolate Zucchini Muffins are a wonderful way to enjoy a chocolatey treat while still sticking to nutritious ingredients. Easy to prepare, great for storing or freezing, and endlessly adaptable, they’ll quickly become a staple in your kitchen. Whether you’re sneaking in veggies for picky eaters or just want a wholesome snack, this recipe delivers.