Description
Satisfy your chocolate cravings with these guilt-free, fiber-rich muffins made with zucchini for natural moisture. Perfectly balanced with subtle sweetness and a dense, fudgy texture, they’re a wholesome snack ideal for any time of day.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup cocoa powder
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 to 1 1/2 cups grated zucchini
1/2 cup buttermilk
1 teaspoon cinnamon
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (180°C)
Line a muffin tin with paper liners
Grate zucchini and pat dry with a paper towel to remove excess moisture
In a bowl, mix flour, baking powder, cocoa powder, brown sugar, cinnamon, and salt
In another bowl, whisk eggs, vanilla extract, zucchini, and buttermilk
Gradually combine wet and dry ingredients until just blended
Divide batter evenly into prepared muffin tin
Bake for 30 minutes or until a toothpick inserted comes out clean
Notes
For added fiber, substitute whole wheat flour for all-purpose.
Use coconut sugar for a natural sweetener alternative.
Add an extra egg if you prefer a denser texture.
Muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Baking
- Cuisine: International / Bakery
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 67mg