Description
These Chocolate Zucchini Muffins are rich, moist, and packed with hidden veggies and whole grains. With double chocolate goodness and a touch of natural sweetness, they’re the perfect healthy muffin for breakfast, snacks, or satisfying a sweet craving—guilt-free!
Ingredients
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1 1/4 cups whole wheat pastry flour or white whole wheat flour
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1/3 cup unsweetened cocoa powder
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1 tsp baking soda
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1/4 tsp salt
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2 tbsp coconut oil (melted and cooled) or olive oil
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1/3 cup honey, agave nectar, or pure maple syrup
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1 tsp vanilla extract
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1 egg
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1 cup shredded zucchini (about 1 medium)
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1 ripe banana, mashed (or 1/4 cup unsweetened applesauce)
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1/2 cup unsweetened vanilla almond milk
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1/2 cup regular or mini chocolate chips (dairy-free if desired)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with nonstick cooking spray.
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In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In another bowl, mix coconut oil, sweetener, vanilla, egg, banana, and almond milk until smooth.
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Add wet ingredients to dry ingredients and stir until just combined.
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Gently fold in the shredded zucchini and chocolate chips.
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Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
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Bake for 22–25 minutes, or until a toothpick inserted in the center comes out mostly clean.
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Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra richness, add an extra tablespoon of cocoa powder or chocolate chips.
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Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
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Use a paper towel in the container to absorb moisture and keep muffins fresh.
