Why You’ll Love This Recipe
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Moist and Delicious: The zucchini adds natural moisture to the muffins, keeping them soft and fluffy without being overly greasy.
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Healthy Ingredients: With whole wheat flour, a bit of honey, and nutritious zucchini, these muffins are a healthier choice compared to traditional chocolate muffins.
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Easy to Make: These muffins are quick and easy to prepare, requiring only one bowl for mixing and simple ingredients you likely already have in your pantry.
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Perfect for Kids and Adults: The combination of chocolate and veggies makes these muffins both fun and nutritious for kids, while adults can appreciate the healthier twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 1/2 cups whole wheat flour (or all-purpose flour)
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1/4 cup cocoa powder (unsweetened)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon cinnamon (optional, for extra flavor)
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2 large eggs
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1/4 cup honey or maple syrup
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1/4 cup olive oil or melted coconut oil
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1 teaspoon vanilla extract
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1 1/2 cups grated zucchini (about 1 medium zucchini, with excess moisture squeezed out)
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1/2 cup chocolate chips (optional, for extra chocolatey goodness)
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1/4 cup walnuts or pecans (optional, for crunch)
Directions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil or cooking spray.
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Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze out excess moisture. Set aside.
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Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using).
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Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, honey or maple syrup, olive oil (or coconut oil), and vanilla extract until smooth and well combined.
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Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
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Add Zucchini and Mix-ins: Fold in the grated zucchini, chocolate chips, and nuts (if using) until everything is evenly distributed.
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Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
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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 with just a few crumbs).
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Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Servings and Timing
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Servings: 12 muffins
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Preparation Time: 10 minutes
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Baking Time: 18-20 minutes
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Total Time: 30 minutes
Variations
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Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and substitute maple syrup for honey.
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Gluten-Free: Use a gluten-free all-purpose flour blend in place of the whole wheat flour.
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More Veggies: Add a small grated carrot for extra nutrition and color.
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Dairy-Free: Ensure your chocolate chips and any other optional ingredients are dairy-free for a completely dairy-free version.
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Spicy Twist: Add a pinch of cayenne pepper or chili powder to the batter for a sweet and spicy flavor.
Storage/Reheating
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Storage: Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the refrigerator for up to 5 days.
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Freezing: These muffins freeze well! Place them in an airtight container or freezer bag and freeze for up to 2 months. Reheat in the microwave or oven for a warm treat.
FAQs
Can I use regular flour instead of whole wheat flour?
Yes, you can use all-purpose flour in place of whole wheat flour, but keep in mind that whole wheat flour adds a slightly nutty flavor and more fiber.
Can I make these muffins without chocolate chips?
Absolutely! If you prefer a less sweet muffin or want to reduce sugar intake, you can omit the chocolate chips or substitute with dried fruit, nuts, or seeds.
How do I squeeze out moisture from the zucchini?
After grating the zucchini, place it in a clean kitchen towel or paper towels and press it gently to remove as much moisture as possible. This helps prevent the muffins from becoming too soggy.
Can I use other types of sweeteners?
Yes, you can use maple syrup, agave nectar, or stevia as alternatives to honey. Just keep in mind that different sweeteners may affect the texture and flavor slightly.
How do I know when the muffins are done?
Test the muffins by inserting a toothpick or cake tester into the center. If it comes out clean or with a few crumbs, they are ready. If there’s wet batter on the toothpick, continue baking for a few more minutes.
Conclusion
Healthy & Easy Chocolate Zucchini Muffins are a perfect way to sneak in some extra veggies while still enjoying a delicious, indulgent treat. With a soft, moist texture and rich chocolate flavor, these muffins are sure to satisfy your sweet tooth in a healthier way. Whether you enjoy them for breakfast, as a snack, or as a dessert, they are a fun and easy way to enjoy zucchini in a whole new way!
Healthy & Easy Chocolate Zucchini Muffins
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Healthy & Easy Chocolate Zucchini Muffins are a delicious and nutritious way to satisfy your chocolate cravings while sneaking in some veggies! Made with whole wheat flour, honey, and grated zucchini, these muffins are moist, flavorful, and a healthier alternative to traditional chocolate muffins. Perfect for breakfast, snacks, or dessert, they are quick to make and a hit for both kids and adults alike!
Ingredients
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1 1/2 cups whole wheat flour (or all-purpose flour)
-
1/4 cup cocoa powder (unsweetened)
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1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1 teaspoon cinnamon (optional, for extra flavor)
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2 large eggs
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1/4 cup honey or maple syrup
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1/4 cup olive oil or melted coconut oil
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1 teaspoon vanilla extract
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1 1/2 cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
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1/2 cup chocolate chips (optional)
- 1/4 cup walnuts or pecans (optional)
Instructions
-
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil or cooking spray.
-
Prepare the Zucchini: Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. Set aside.
-
Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using).
-
Mix the Wet Ingredients: In a separate bowl, whisk the eggs, honey or maple syrup, olive oil (or coconut oil), and vanilla extract until smooth and combined.
-
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
-
Add Zucchini and Mix-ins: Fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed.
-
Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
-
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs).
-
Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Variations: For a vegan version, use flax eggs and substitute maple syrup for honey. For a gluten-free version, use a gluten-free flour blend.Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.Freezing: Freeze muffins in an airtight container or freezer bag for up to 2 months. Reheat in the microwave or oven.
