Chocolate Zucchini Muffins

4.86 from 7 votes

Chocolate Zucchini Muffins

The best healthy muffins ever! Moist, rich and decadent, you will never guess these chocolate zucchini muffins have hidden veggies inside.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking

Servings: muffins

Ingredients

Wet Ingredients

1 egg
90 grams (⅓ cup) unsweetened applesauce or mashed banana
90 grams (½ cup) grated zucchini well squeezed
60 grams (¼ cup 1 tbsp) maple syrup or honey
20 ml (2 tbsp) vegetable oil or melted butter
1 tsp vanilla extract
120 ml (½ cup) milk of choice
1 tsp apple cider vinegar optional, see notes*

Dry Ingredients

150 grams (1 ½ cup) oat flour or preferred flour
50 grams (½ cup) cocoa powder
1 tsp baking powder
⅓ tsp baking soda
a pinch of salt
3 tbsp chocolate chips plus more for serving

Metric - US Customary

Instructions

Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
Optional if you use apple cider vinegar. In a medium bowl or glass combine milk and apple cider vinegar. Stir with a spoon and set aside for later.
Grate the zucchini. Once grated, squeeze the vegetable thoroughly to remove any extra water using a clean towel. Set aside for later.
In a large mixing bowl beat the egg together with applesauce, maple syrup, vegetable oil, vanilla extract and a pinch of salt. Whisk until combined, then add the grated zucchini and stir well.
Sift oat flour, cocoa powder, baking powder and baking soda into the wet ingredients. Gradually pour in the milk mixture prepared before while mixing with a spatula or hand whisk. Stir until you get a lump-free smooth batter.
Fold through the chocolate chips.
Fill ⅔ of each muffin liner with the batter, sprinkle with more chocolate chips and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.

Notes

The apple cider vinegar is optional but it gives moister and fluffier muffins. Stirring milk and apple cider vinegar together produces a mixture that is similar to buttermilk, an ingredient which is often used for achieving fluffier dessert textures.

Nutrition