Can I use frozen zucchini instead of fresh?

You totally can—I’ve done it during winter months! Just thaw it completely, squeeze out all the excess water (seriously, squeeze until your hands hurt!), then pat dry with paper towels. Frozen zucchini tends to release more liquid, so you might need an extra tablespoon of flour if the batter looks too wet.

How do I make these gluten-free?

My favorite swap is almond flour—use the same amount as whole-wheat flour, but add an extra 2 tablespoons of maple syrup since almond flour soaks up more moisture. Bake them 5 minutes longer too. They’ll be denser but still deliciously fudgy!

Why did my muffins come out gummy?

Ah, the dreaded gumminess! Usually this means either: 1) You didn’t squeeze enough water from the zucchini (it’s a workout, I know!), or 2) You overmixed the batter. Next time, stop stirring the moment you stop seeing flour streaks—batter lumps are your friends!

Can I skip the chocolate chips?

Absolutely... but WHY WOULD YOU? Just kidding. If you’re cutting sugar, toss in chopped walnuts instead for crunch. But personally? I think those melty chocolate pockets make these healthy-ish muffins feel downright indulgent.

How do I know when they’re done baking?

Look for tops that spring back lightly when touched, and a toothpick with a few moist crumbs—not wet batter. These continue cooking as they cool, so pull them at 18 minutes even if you’re unsure. Better slightly under than overbaked!

Moist Chocolate Zucchini Muffins Hide 1 Cup of Veggies

Double Chocolate Zucchini Muffins

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Fudgy, healthy chocolate muffins with hidden zucchini, made in one bowl. Perfect for snacks or freezer packs.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 12 muffins 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

1 1/2 cups shredded zucchini
1/2 cup maple syrup
1/4 cup melted coconut oil
1 egg
1 tsp vanilla extract
1 cup whole-wheat flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

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Instructions

Preheat oven to 350°F. Line a muffin tin with liners.
Squeeze excess moisture from shredded zucchini.
Mix zucchini, maple syrup, coconut oil, egg, and vanilla in a bowl.
Add flour, cocoa powder, baking soda, and salt. Stir until combined.
Fold in chocolate chips.
Divide batter into muffin cups. Bake for 18-20 minutes.
Cool before serving.

Notes

Use almond flour for gluten-free option.
Freeze muffins for quick snacks.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 15mg

Find it online: https://kitchenuser.net/chocolate-zucchini-muffins-recipe/