Super Moist Chocolate Zucchini Muffins

I know what you’re thinking…zucchini in chocolate muffins? Gross!

But I promise, you will NOT be able to taste even a hint of zucchini in these super moist chocolate zucchini muffins.

Instead you will taste an extremely moist piece of chocolate heaven!

And as an added bonus, these Super Moist Chocolate Zucchini Muffins:

• Contain zucchini, which is a great source of vitamins A & C, manganese, magnesium, folate, and potassium.
• are made with whole wheat flour.
• are naturally sweetened with honey.
• are made with butter, an excellent source of vitamins, minerals, and healthy fatty acids.

Make sure to peel the zucchini before shredding if you’re trying to hide any greenness (not that I would ever try to deceive my sweet children, wink wink).

These Super Moist Chocolate Zucchini Muffins are a much better choice than store-bought boxed mixes, such as this one, which contains:

• Refined sugar.
• Unhealthy oil.
• Highly processed white flour, which is stripped of nutrients.
• Artificial flavors, which are very harmful to our health.

Print Pin

Super Moist Chocolate Zucchini Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 1 cup whole wheat flour*
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/2 cup butter melted
• 1/2 cup honey
• 1 teaspoon vanilla
• 1 1/2 cups raw zucchini shredded
• 1/2 cup chocolate chips (optional)

Instructions

• Preheat your oven to 350°F (175°C). Prepare your muffin tins and set to the side.
• Take your eggs and butter out of the fridge and let them come to room temperature before beginning. In a large bowl, whisk together the eggs, butter, honey, and vanilla together until well combined. Add the zucchini and mix.
• In a separate bowl mix the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, and cinnamon) and add to the wet ingredients until just combined. The batter should be thick.
• Spoon into the muffin tins until almost full.
• Bake for about 20-25 minutes until a knife inserted in the center comes out clean.

Notes

*I use whole wheat flour or sprouted wheat flour.