Name: Healthy & Moist Chocolate Zucchini Muffins
Ingredients: 1 ½ cup grated zucchini, measure 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; 1 ¼ 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

Description

This recipe, “Healthy & Moist Chocolate Zucchini Muffins,” is all about creating a delicious and guilt-free treat that combines the richness of chocolate with the goodness of zucchini

Ingredients

Scale

1 ½ cup grated zucchini, measure 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
1 ¼ 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

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Instructions

Preheat and Prep: Preheat your oven to 375℉ (190°C) and line a 12-hole muffin tin with paper liners. Set aside.
Prepare Zucchini: Place the pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out the excess moisture. This is a crucial step.
Combine Wet Ingredients: Place the drained zucchini in a large bowl. Add the eggs, oil, maple syrup, vanilla extract, and applesauce. Whisk to combine.
Combine Dry Ingredients: Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl with the wet ingredients.
Mix Batter: Stir together with a spoon or spatula until just combined, being careful not to overmix. Overmixing can lead to dense muffins.
Fold in Chocolate Chips: Fold in the ⅓ cup of chocolate chips.
Divide Batter: Divide the batter evenly between the prepared muffin tin compartments, filling each liner about ¾ full.
Top with Chocolate Chips: Top with additional chocolate chips, if desired.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or a kitchen thermometer reads 200℉ (93°C) in the center.
Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire cooling rack to cool completely.
Store: Allow leftovers to cool completely before storing them in an air-tight container in the fridge for 4-5 days or in the freezer for up to a month.