Healthy Chocolate Zucchini Muffins

These Healthy Chocolate Zucchini Muffins are moist and delicious, naturally sweetened with maple syrup and bananas.

It’s officially fall, but our gardens are still overflowing with zucchini. I already have a few healthy zucchini muffin recipes on the site, like the Zucchini Banana Muffin and my Pumpkin Zucchini Muffin. But I wanted to make a more decadent version, while still keeping them nutritious. Enter the Healthy Chocolate Zucchini Muffin, my kids current favorite snack.

How to make muffins that are fluffy, not tough and dense

There is a secret to making muffins that are fluffy instead of dense and tough – it’s called the muffin method and it’s important! The muffin method is just mixing the dry ingredients, mixing the wet ingredients in a separate bowl, and then pouring the wet ingredients into the dry ingredients. Stir the wet and dry ingredients until just mixed. It is very important not to over mix here. Overmixing produces more gluten, which is what gives you tough and dry muffins.

How to choose bananas for chocolate banana zucchini muffins

We use three very ripe, spotty and brown bananas in this recipe. It’s important to use ripe bananas that are soft and spotted with brown. The more ripe they are, the more moisture and sweetness they will add to these healthy zucchini muffins. Because these muffins are only sweetened with 1/2 cup of maple syrup for the whole batch, it’s important to use the ripest bananas you can.

How to grate zucchini for chocolate zucchini muffins

The easiest way to grate the zucchini is to wash it, chop off both the blossom and stem end of the zucchini, then grate on a box grater. You can also use your food processor grating attachment, but I didn’t find it necessary, and using the box grater was faster and easier. You do not need to peel the zucchini before grating, although you can if you want to.

One important note on zucchini: be sure to squeeze out the excess moisture before adding to the batter. Gather the grated zucchini in a kitchen towel (or paper towel). Squeeze between your hands and allow the excess moisture to drain off (it’s best to do this over the sink or an extra bowl to catch the liquid). This will keep the excess moisture out of the muffins, which could make them soggy or gummy.

Tips for making moist and fluffy healthy chocolate zucchini muffins

• Use the muffin method: mix the dry ingredients and wet ingredients separately, then combine them and stir until just combined. Be careful not to overmix the batter – that will cause the muffins to be tough and dry.
• Use the best flour for healthy muffins – golden whole wheat flour. This is my favorite flour to use for healthy baking because it has all the health benefits of whole wheat flour but has a lighter texture. I also use Whole Wheat Pastry Flour sometimes, which works just as well. You can use whole wheat flour but the muffin will be a little heavier. You can also use All Purpose flour if you prefer.
• Start with a blast of heat. I start all my healthy muffins at 425 degrees F and bake for five minutes before reducing the oven temperature to 350 degrees F. The initial blast of heat helps them rise quickly and gives a nice domed top.

HELPFUL TOOLS FOR MAKING MUFFINS

• A 12 cup muffin tin – I like THIS ONE.
• I use an ice cream scoop for easy portioning
• A cooling rack like THIS ONE
• I recommend using parchment paper muffin liners – I like THESE. If you don’t have parchment liners, spray your muffin tin with a cooking spray. Paper wrappers may stick.

How to freeze muffins

These muffins freeze beautifully. Allow the muffins to cool completely on a rack before freezing. Then they can be individually wrapped in plastic wrap if you like and stored in a freezer bag. They will keep for up to one month.

MORE HEALTHY MUFFIN RECIPES

• Healthy Peanut Butter Banana Muffins
• Healthy Banana Zucchini Muffins
• Healthy Pumpkin Zucchini Muffins
• Healthy Chocolate Banana Muffins