A rich, fudgy muffin that packs a nutritional punch. Fresh zucchini creates a melt-in-your-mouth texture, while tart cherries and dark chocolate chips create a gourmet flavor profile.
30 Minutes
Hidden Veggies
Under 200 Cals
Why You’ll Crave These
- Fudgy, Not Cakey: The zucchini keeps these incredibly moist without the need for excessive oil.
- Flavor Harmony: The combination of dark chocolate and tart cherries is a timeless classic.
- Great for Meal Prep: These freeze beautifully and make for a perfect grab-and-go healthy breakfast.
What You’ll Need
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Grated Zucchini (squeezed dry)
- 3/4 cup Fresh or Frozen Cherries (pitted & chopped)
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/2 cup Maple Syrup or Honey
- 1/3 cup Melted Coconut Oil
- 1 Large Egg
- 1 tsp Baking Soda & 1/2 tsp Salt
Step-by-Step Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Wet Ingredients: In a large bowl, mix the egg, maple syrup, and melted coconut oil. Stir in the grated zucchini until well combined.
- Combine: Gently fold the dry ingredients into the wet until just combined (do not overmix!).
- Fold: Gently fold in the chopped cherries and chocolate chips.
- Bake: Divide batter into the muffin tin. Bake for 18–22 minutes, or until a toothpick comes out clean.
Baker’s Tip: Use a box grater for the zucchini and use a clean towel to squeeze out as much water as possible. This ensures your muffins are moist, not mushy!
