Let’s break down the process of making these Healthy & Moist Chocolate Zucchini Muffins into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Step 1: Preheat and Prepare. Preheat your oven to 375°F (190°C). Line a 12-hole muffin tin with paper liners.

Step 2: Squeeze Moisture from Zucchini. Place the pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out the excess moisture. This is an important step to prevent soggy muffins.

Step 3: Combine Wet Ingredients. In a large bowl, add the drained zucchini, eggs, oil, maple syrup, vanilla extract, and applesauce. Whisk to combine.

Step 4: Add Dry Ingredients. Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.

Step 5: Fold in Chocolate Chips. Fold in the ⅓ cup of chocolate chips.

Step 6: Fill Muffin Tins. Divide the batter evenly between the prepared muffin tin compartments, filling each compartment about ¾ full. Top with additional chocolate chips, if desired.

Step 7: Bake. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For perfectly baked muffins, use a kitchen thermometer to check for an internal temperature of 200°F (93°C).

Step 8: Cool. Let the muffins cool in the pan for 10 minutes before transferring them to a wire cooling rack to cool completely. Store leftovers in an airtight container in the refrigerator for 4-5 days or in the freezer for up to a month.

Theses steps are easy to follow.