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Moist Zucchini Chocolate Muffins (Low Sugar, Whole Grain)

Close-up of a single, dark, moist healthy chocolate muffin topped with chocolate chips on a light plate.
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Make these moist, dark chocolate muffins using whole wheat flour and hidden zucchini for a satisfying, guilt-free snack or breakfast treat.

Ingredients

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  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded zucchini, packed (about 1 medium zucchini)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or neutral oil
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free chocolate chips (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This mixes the dry components.
  3. In a separate medium bowl, whisk the shredded zucchini, applesauce, melted oil, maple syrup, eggs, and vanilla extract until combined. This creates the wet base.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes muffins tough.
  5. Fold in the chocolate chips, if using.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, substitute the flours with 1 3/4 cups of a quality 1-to-1 gluten-free baking blend.
  • If you prefer a lower sugar muffin, reduce the maple syrup to 1/3 cup and add 1/4 cup of unsweetened applesauce.
  • To make these dairy-free, ensure you use dairy-free chocolate chips and oil instead of butter.
  • Squeezing the excess moisture from the shredded zucchini helps keep the muffins from becoming too wet.

Nutrition

Find it online: https://tastethisplate.com/healthy-chocolate-muffins-recipe/