Go Back
At the heart of the Guilt-Free Zucchini Chocolate Muffins lies the humble zucchini. This green powerhouse is often overlooked but boasts an impressive nutritional profile. Zucchini is low in calories yet high in essential vitamins and minerals, including vitamin C, potassium, and magnesium. It is also a great source of dietary fiber, which aids in digestion and promotes a feeling of fullness. Importantly, zucchini contributes moisture to the batter without adding significant calories, allowing the muffins to remain tender and delicious.

Guilt-Free Zucchini Chocolate Muffins

Discover the joy of guilt-free baking with these delicious Zucchini Chocolate Muffins! Perfect for those wanting to indulge their sweet tooth while maintaining a healthy lifestyle, these muffins blend rich chocolate flavor with nutritious zucchini, providing essential vitamins and moisture. With options for whole wheat or almond flour and natural sweeteners like honey or maple syrup, these muffins are versatile and easy to customize. Ideal for breakfast or a satisfying snack, enjoy a delightful treat that won’t compromise your health.
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup whole wheat flour

1/2 cup almond flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup honey or maple syrup

1/4 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1/2 cup dark chocolate chips (preferably 70% cacao or higher)

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture to ensure your muffins aren’t too wet.

      Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, cocoa powder, baking powder, baking soda, and salt.

        Mix Wet Ingredients: In another bowl, whisk together the honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract until well combined.

          Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender.

            Fold in Zucchini & Chocolate Chips: Gently fold in the grated zucchini and dark chocolate chips (and nuts, if using) until evenly distributed.

              Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room to rise.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Enjoy: Serve warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins