Healthy Chocolate Zucchini Muffins
Looking for a healthy chocolate zucchini muffins recipe? These moist, healthy zucchini muffins are made with simple ingredients and are great for a quick breakfast or snack.
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 1/2 cups zucchini shredded (about 2 medium zucchini) and pressed to remove excess water
- 1/2 cup granular monk fruit sweetener like Whole Earth
- 1/2 cup unflavored coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup No sugar added chocolate chips like Lily's Dark Chocolate Baking Chips
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with silicone baking cups or paper liners. Set prepared pan aside.
- In a mixing bowl, combine the wet ingredients; shredded zucchini, sweetener, oil, eggs and vanilla. Combine with a whisk.
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Using a rubber scraper, gradually add the dry ingredients to the wet ingredients. Once the dry ingredients are well incorporated with the wet ingredients, fold in the chocolate chips. Do your best to not overmix the batter.
- Spoon the batter into the prepared muffin tin, filling each cup nearly 3/4 full. Top each muffin with a few additional chocolate chips, if desired.
- Bake at 350 degrees for 18-20 minutes at 350 degrees. To test the muffins for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean and crumb-free, the muffins are done baking.
- Let muffins cool for at least 10 minutes before serving.
Notes
Storage: Muffins can be stored at room temperature. Will keep for 2-3 days. For best results, refrigerate the muffins in an airtight container. Kept refrigerated, the muffins will keep for up to 7 days.
Freezing: Muffins can also be frozen. Wrap individual muffins in plastic wrap and store in a freezer bag or airtight freezer container. Frozen, the muffins will keep for up to 3 months.
Nutrition
Serving: 1gCalories: 158kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 2gCholesterol: 29mgSodium: 157mgFiber: 4.5gSugar: 1g
Tried this recipe?Let us know how it was!