Can I Make Healthy Chocolate Zucchini Muffins Gluten-Free?

Yes. Replace the white whole wheat flour with an all-purpose gluten-free flour blend designed for one-to-one substitution. For anyone with a strict gluten-free diet, check that your cocoa powder, baking powder, chocolate chips, and other packaged ingredients are certified gluten-free as needed.

Do I Need to Squeeze the Zucchini Before Baking?

No. Keep the natural moisture in the shredded zucchini when making Healthy Chocolate Zucchini Muffins. That liquid contributes to the tender, moist texture of the finished muffins. Squeezing the zucchini can remove too much moisture and result in a drier crumb.

Can I Freeze Chocolate Zucchini Muffins?

Yes. Allow the muffins to cool completely before placing them in an airtight freezer-safe container or freezer bag. They can be frozen for up to two months. Thaw them at room temperature or warm a frozen muffin in the microwave for about 20 to 30 seconds.

Easy Healthy Chocolate Zucchini Muffins

Name: Healthy Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: PT-496546H23M25S
Total time: PT-496546H23M25S
Cuisine: American
Ingredients: 1 1/2 cups white whole wheat flour; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup unsweetened vanilla almond milk; 1/4 cup coconut oil, melted and cooled; 1/3 cup pure maple syrup; 1 large egg; 1 teaspoon pure vanilla extract; 2 cups shredded zucchini, not squeezed dry; 3/4 cup chocolate chips, divided

Description

Healthy Chocolate Zucchini Muffins are moist, rich, and deeply chocolaty muffins made with whole wheat flour, cocoa powder, maple syrup, shredded zucchini, coconut oil, and chocolate chips. They are perfect for breakfast, snacks, or dessert and can also be frozen for easy make-ahead meals.

Ingredients

Scale

1 1/2 cups white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened vanilla almond milk
1/4 cup coconut oil, melted and cooled
1/3 cup pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
2 cups shredded zucchini, not squeezed dry
3/4 cup chocolate chips, divided

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Instructions

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly coat it with cooking spray.
In a medium bowl, whisk together the white whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, stir together the almond milk, melted and cooled coconut oil, maple syrup, egg, and vanilla extract until well combined.
Stir the shredded zucchini into the wet ingredients. Do not squeeze the moisture from the zucchini.
Add the dry ingredients to the zucchini mixture and stir gently just until combined. Do not overmix.
Fold 1/2 cup of the chocolate chips into the batter.
Divide the batter evenly among the prepared muffin cups and sprinkle the remaining 1/4 cup chocolate chips over the tops.
Bake for 20 to 24 minutes, or until the tops are set, spring back lightly when touched, and a toothpick inserted into the center comes out mostly clean.
Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes before transferring them to a wire rack.

Notes

Do not squeeze the shredded zucchini because its natural moisture helps keep the muffins soft and tender.
Avoid overmixing the batter, which can make the muffins dense.
Whole wheat pastry flour may be substituted for white whole wheat flour.
For a gluten-free variation, use a one-to-one all-purpose gluten-free flour blend.
Honey may be substituted for maple syrup if a vegan variation is not required.
A flax egg and dairy-free chocolate chips can be used for a vegan variation.
The chocolate flavor becomes richer after the muffins have cooled and rested for several hours.
Cool completely before freezing. Store in a freezer-safe container for up to 2 months.
To reheat from frozen, microwave a muffin for about 20 to 30 seconds.

Prep Time: 15 minutes
Cook Time: 20-24 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 186
Sugar: 11g
Sodium: 157mg
Fat: 9g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 14mg