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