Why You’ll Love This Recipe

These Zucchini Chocolate Muffins are a delicious and healthier way to enjoy a sweet treat. The addition of grated zucchini keeps the muffins moist and tender, while the unsweetened cocoa powder gives them a rich, chocolatey flavor. Sweetened with maple syrup, these muffins are not only a great way to use up zucchini but also a perfect balance of indulgence and nutrition. Whether you’re looking for a tasty snack or a breakfast option, these muffins are sure to satisfy your chocolate cravings while sneaking in some veggies!

Ingredients

1 cup grated zucchini
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

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

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, combine the grated zucchini, cocoa powder, all-purpose flour, and baking soda. Stir well to combine the dry ingredients.
In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in dense muffins.
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!

Servings and Timing

Servings: This recipe yields about 12 muffins.
Prep Time: 10 minutes
Bake Time: 18-22 minutes
Total Time: 30 minutes

Variations

Chocolate Chips: Add 1/4 cup of dark chocolate chips to the batter for extra chocolatey goodness.
Nuts: Stir in 1/4 cup of chopped walnuts or almonds for added texture and crunch.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor that complements the chocolate.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate them for up to 1 week.
Freezing: These muffins freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm them in the microwave before serving.
Reheating: To reheat, warm the muffins in the microwave for about 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use a different sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey or agave syrup. Adjust the sweetness to your liking.

Can I make these muffins vegan?

To make them vegan, replace the coconut oil with a plant-based oil like olive or vegetable oil, and use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) in place of the regular egg.

How do I keep the zucchini from making the muffins too wet?

Be sure to squeeze out any excess moisture from the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter. This will help avoid soggy muffins.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for the all-purpose flour. Keep in mind that it may result in a denser texture, so you might want to add a little more maple syrup or another sweetener if needed.

Can I add other fruits or veggies to the muffins?

Yes! You can experiment with adding other grated vegetables like carrots or even mashed bananas. You can also add a handful of raisins or dried cranberries for added sweetness and texture.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, continue baking for another 2-3 minutes.

Can I use coconut flour instead of all-purpose flour?

Coconut flour is more absorbent than all-purpose flour, so if you decide to use it, you’ll need to adjust the amount and possibly increase the liquid in the recipe. It’s best to stick with all-purpose or a gluten-free flour blend for the best results.

How can I make these muffins sweeter?

If you prefer a sweeter muffin, you can increase the amount of maple syrup or add some stevia or monk fruit sweetener, adjusting to taste.

Can I use frozen zucchini?

Yes, you can use frozen zucchini, but be sure to thaw and drain it well before using it in the recipe to prevent excess moisture in the batter.

Can I make these muffins in a mini muffin tin?

Yes, you can make mini muffins. Adjust the baking time to 12-15 minutes, checking for doneness with a toothpick.

Conclusion

These Zucchini Chocolate Muffins are a perfect way to enjoy a sweet and healthier treat that sneaks in some veggies. With a rich, chocolatey flavor and moist texture, they’re a great snack or breakfast option that both kids and adults will love. Enjoy them fresh or stored for later, and feel free to get creative with variations to make them your own!

Zucchini Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 30 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

These Zucchini Chocolate Muffins are a delicious and healthier treat that combines the richness of cocoa with the moisture of zucchini. Sweetened with maple syrup, these muffins are a great way to sneak in some veggies while satisfying your chocolate cravings. Perfect for a snack or breakfast, they are easy to make and can be customized with chocolate chips or nuts for extra flavor and texture!

Ingredients

1 cup grated zucchini

1/2 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/2 cup melted coconut oil

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon baking soda

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, mix together the grated zucchini, cocoa powder, all-purpose flour, and baking soda.
In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Serve and enjoy!

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Freezing: Freeze muffins individually wrapped in plastic wrap for up to 2 months. Thaw at room temperature or reheat in the microwave.

Sweetener Options: Maple syrup can be swapped with honey or agave syrup to suit your preference.

Vegan: Substitute the coconut oil with plant-based oils and use a flax egg for a vegan option.

Moisture: Squeeze out excess moisture from the grated zucchini with a clean towel or paper towels to avoid soggy muffins.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: Healthy