Healthy Chocolate Zucchini Muffins

These healthy chocolate zucchini muffins are moist, rich, and packed with chocolate flavor—they’re also made with wholesome ingredients that you can feel good about.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 182

Author Lily Ernst

Ingredients

1 1/2 cups whole wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk of choice
1/4 cup olive oil
1/2 cup pure maple syrup
1 large egg
1 tsp vanilla extract
2 cups finely shredded zucchini
1/2 cup chocolate chips plus more for topping

Instructions

Preheat oven to 350F. Grease or line a muffin pan with paper liners. Set aside.
In a medium bowl, toss together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
1 1/2 cups whole wheat flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
In a large bowl, whisk together the milk, olive oil, maple syrup, egg, and vanilla. Then stir in the shredded zucchini.
1/4 cup milk of choice, 1/4 cup olive oil, 1/2 cup pure maple syrup, 1 large egg, 1 tsp vanilla extract, 2 cups finely shredded zucchini
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
1/2 cup chocolate chips
Divide the batter evenly into the prepared muffin pan. Top with more chocolate chips if desired.
Bake for 20–24 minutes or until a toothpick inserted into the center comes mostly clean.

Notes

Storing - Store muffins in an airtight container at room temperature for up to 3 daysor refrigerate for up to 1 week.

Freezing - Freeze cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.

Nutrition