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Chocolate Zucchini Muffins – Moist, Fudgy & Naturally Sweetened

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These moist, fudgy chocolate zucchini muffins are naturally sweetened and packed with hidden veggies — perfect for breakfast, snacks, or dessert.

Ingredients

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  • 1½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon cinnamon (optional)

  • 2 large eggs

  • ½ cup vegetable oil (or melted coconut oil)

  • ½ cup maple syrup or honey

  • 1 teaspoon vanilla extract

  • 1½ cups grated zucchini (lightly squeezed)

  • ½ cup Greek yogurt or unsweetened applesauce

  • ¾ cup dark chocolate chips

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.

  • In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and cinnamon.

  • In another bowl, whisk eggs, oil, syrup, and vanilla. Stir in yogurt/applesauce and zucchini.

  • Fold wet ingredients into dry, then mix in chocolate chips.

  • Divide batter among muffin cups and top with extra chips.

  • Bake 18–22 minutes, until toothpick comes out mostly clean.

  • Cool 5 minutes in pan, then transfer to rack to cool fully.

Notes

  • Store at room temp up to 3 days or freeze for 3 months

  • Substitute with whole wheat or gluten-free flour

  • Reduce oil by adding mashed banana

Find it online: https://dailywholekitchen.com/chocolate-zucchini-muffins-moist-fudgy-naturally-sweetened/