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

1 1/2 cups whole wheat flour (or all-purpose flour)
1/4 cup cocoa powder (unsweetened)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (optional, for extra flavor)
2 large eggs
1/4 cup honey or maple syrup
1/4 cup olive oil or melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
1/2 cup chocolate chips (optional)
1/4 cup walnuts or pecans (optional)

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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.