Description
Rich chocolate zucchini muffins provide a delightful twist on classic breakfast treats. Moist, wholesome ingredients combine effortlessly to create a satisfying snack you’ll crave again and again.
Ingredients
Scale
- 1 ¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 ½ cups grated zucchini (measured before squeezing moisture out)
- ⅓ cup chocolate chips (plus extra for topping)
- 2 large eggs
- ⅔ cup unsweetened applesauce
- ¼ cup avocado oil (or olive oil)
- ⅓ cup maple syrup
- 2 tsps vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
Instructions
- Zucchini Preparation: Gently squeeze grated zucchini in a clean towel, removing excess moisture while maintaining vegetable integrity.
- Wet Ingredient Fusion: Vigorously whisk zucchini with liquid components in a generous mixing vessel, creating a harmonious wet base.
- Dry Ingredient Integration: Delicately sift dry elements over zucchini mixture, employing minimal folding techniques to preserve light, airy muffin structure.
- Chocolate Chip Distribution: Tenderly fold chocolate chips throughout the batter, ensuring even dispersal for consistent flavor profile.
- Muffin Tin Setup: Line muffin pan with paper liners or apply light grease to prevent potential adhesion.
- Batter Portioning and Topping: Fill muffin cavities three-quarters full, crowned with additional chocolate chips for visual and gustatory enhancement.
- Baking Process: Position muffin tin in oven preheated to 375℉, allowing uniform heat circulation for optimal rising and golden-brown exterior.
- Doneness Verification: Assess muffin readiness by inserting a clean toothpick into center – it should emerge pristine and free of raw batter.
- Cooling and Preservation: Allow brief resting in tin, then transfer to wire rack for complete cooling. Store in sealed container, refrigerating or freezing to maintain freshness and texture.
Notes
- Drain Zucchini Thoroughly: Squeeze out excess moisture using a kitchen towel to prevent soggy, dense muffins and maintain ideal texture.
- Fold Gently: Mix dry ingredients with minimal strokes to keep the batter light and prevent tough, rubbery muffins.
- Chocolate Chip Distribution: Carefully fold chips throughout the batter and sprinkle extra on top for visual appeal and burst of chocolate in every bite.
- Cooling Technique: Allow muffins to rest in the tin briefly before transferring to a wire rack, helping them set and develop a perfect crumb structure.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg