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Moist Chocolate Zucchini Muffins

Moist Chocolate Zucchini Muffins You’ll Love for Breakfast

Delight in these Moist Chocolate Zucchini Muffins that combine rich chocolate flavor with healthy ingredients and veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Grated Zucchini Squeeze out excess moisture
  • 2 large Eggs For best texture
  • 1/2 cup Avocado Oil Can substitute with olive oil
  • 1/2 cup Maple Syrup Honey can be used as a substitute
  • 1 teaspoon Vanilla Extract Use pure extract for better flavor
  • 1/2 cup Unsweetened Applesauce Can swap with mashed bananas
  • 1.5 cups Whole Wheat Flour Gluten-free flour can be used
  • 1/2 cup Unsweetened Cocoa Powder Ensure it's unsweetened
  • 1 teaspoon Baking Soda Check freshness before use
  • 1 teaspoon Baking Powder Check freshness before use
  • 1 teaspoon Cinnamon Adjust to taste
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips Use dark or dairy-free as desired
For Optional Toppings
  • 1/4 cup Chopped Nuts or Seeds Optional
  • Powdered Sugar For dusting, optional

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin.
  2. Squeeze out excess moisture from the grated zucchini and place in a bowl.
  3. Mix together the wet ingredients: eggs, avocado oil, maple syrup, vanilla extract, and applesauce.
  4. In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  5. Gradually combine the dry mixture into the wet ingredients, folding gently.
  6. Fold in the chocolate chips evenly throughout the batter.
  7. Fill the muffin tin about three-quarters full with batter.
  8. Bake for 18-20 minutes, checking for doneness with a toothpick.
  9. Cool in the tin for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

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