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Veggie-Loaded Healthy Chocolate Zucchini Muffins

Indulgent yet wholesome muffins made with chocolate and zucchini, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 2 cups grated zucchini (squeeze out excess moisture)
  • 1 cup all-purpose flour substitute with whole wheat for added nutrition
  • 1/2 cup cocoa powder preferably unsweetened
  • 1 cup sugar feel free to experiment with honey or maple syrup
  • 1/2 cup vegetable oil you can also use applesauce for a healthier twist
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips optional but highly recommended for extra yumminess

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  2. In a large bowl, combine flour, cocoa powder, baking soda, and salt. This will be your dry mixture.
  3. In another bowl, whisk together the sugar, eggs, oil, and vanilla extract until the mixture is smooth and creamy.
  4. Stir in the grated zucchini into the wet mixture.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. If using chocolate chips, fold them in gently.
  7. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat in the microwave for 15-20 seconds or in a warm oven.