These wholesome chocolate zucchini muffins are naturally moist, lightly sweetened, and packed with fiber — a smart and satisfying treat you can feel good about!

Prep Time 10 minutes 
Cook Time 30 minutes
Total Time 40 minutes 

Ingredients

  • ½ cup avocado oilChocolate Zucchini Muffins
  • 1 ½ cups (300 g) granulated sugar or sugar substitute 
  • 1 tablespoon vanilla extract
  • 2 cups (256 g) all-purpose flour
  • ½ cup (64 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Himalayan salt
  • 3 cups finely shredded zucchini, do not drain
  • 1 ¼ cups (210g) semi-sweet chocolate chunks

Instructions

  • Preheat oven to 350°F and prepare two muffin pan with 18 cupcake liners. (You will have anywhere from 14-22 muffins depending on how full you fill them.)
  • In a large bowl or in the bowl of a stand mixer, combine oil, sugar, and vanilla until fully incorporated.
  • Add in the flour, cocoa, baking soda, baking powder, and salt. Slowly stir the dry ingredients into the sugar mixture and mix until just combined.
  • Fold in zucchini and the chocolate chunks by hand.
  • Scoop 3 tablespoons of muffin batter into each cupcake liner. Bake for 25-30 minutes.