Chocolate Zucchini Muffins are packed with zucchini and double the chocolate for a muffin that tastes like dessert, yet healthy enough for breakfast. These Healthy Chocolate Zucchini Muffins are made with whole grains, refined sugar free, and packed with zucchini, yet are still super soft, tender, and most importantly, delicious!
Chocolate Zucchini Muffins
Whether you happen to have a garden overflowing with zucchini or have just finished visiting your farmer’s market, these Zucchini Muffins are a perfect way put that zucchini to use!
Made with tons of fresh zucchini, these light muffins are packed with chocolate—double the chocolate! Which means you can eat your vegetables while enjoying chocolate. It seems to good to be true!
I have been making these zucchini muffins for over a decade! The inspiration for these chocolate muffins came from my great aunt’s Chocolate Chip Zucchini Cake. I remember thinking it was so awesome to enjoy my vegetables as a dessert, and I thought my children would enjoy that as well.
Instead of a rich cake or muffin that was loaded with refined flour and sugars, I decided to make a few swaps so that we could have a muffin suitable for breakfast, but would taste like dessert!
After trial and error, I created a Chocolate Zucchini Muffin that is light and fluffy, full of veggies, fiber, and whole grains. It is a recipe my family enjoys each year when zucchini grows with abundance.
Ingredients for Healthy Chocolate Zucchini Muffins
- Whole White Wheat Flour–Feel free to use 100% whole wheat pastry flour or all-purpose flour. Even 1:1 Gluten Free Flour Blend works to make these muffins gluten free.
- Cocoa Powder–For that irresistible chocolate flavor.
- Chocolate Chips–Chocolate Chips can be omitted to keep these muffins 100% free from refined sugars, but I recommend adding for a burst of fudgy deliciousness. I love to use mini chocolate chips but regular chocolate chips work as well.
- Zucchini–Not only does zucchini add a huge serving of veggies in every muffin, it helps to keep these whole grain muffins moist.
- Applesauce–Applesauce is used to cut back on the amount of oil needed, while still keeping these muffins light and tender. It also helps to naturally sweeten the muffins
- Canola Oil–Just a small amount of oil is needed. Feel free to use melted and cooled butter or coconut oil in place of canola oil.
- Honey/Maple Syrup–To naturally sweeten the muffins. I personally prefer honey in these Chocolate Zucchini Muffins as the honey does not overpower the chocolate flavor, as the maple tends to.
- Milk–dairy or non-dairy is fine. I tend to use unsweetened plain almond milk when making these muffins. Canned coconut milk is a great addition if using melted coconut oil, just be warned it will result in a slight “coconut” flavor. But chocolate + coconut are a great match!
- Eggs–A flax egg substitute can be made to keep these muffins egg free. If you use non-dairy milk and maple syrup along with a flax eggs, you will have a Vegan Chocolate Zucchini Muffin. Just use vegan chocolate chips!
How To Make Chocolate Zucchini Muffins
Step One: Prepare Muffin Tin
- Line a 12 cup muffin tin with silicone liners or paper liners.
- Alternatively, you can grease your muffin tin well with butter, melted coconut oil, canola oil or cooking spray.
Step Two: Prepare Zucchini
- Shred one medium zucchini, using a boxed grater or a food processor fitted with the grating blade.
- Remove excess water from shredded zucchini by either placing shredded zucchini in fine mesh strainer and pushing down with a bowl or spoon to release liquid from zucchini OR place shredded zucchini in cheesecloth, or clean kitchen towel and give a firm squeeze over sink or bowl (my preferred method.)
Step Three: Prepare Zucchini Muffin Batter
- Whisk or sift together flour, cocoa powder, salt, baking powder, and baking soda together. I prefer to sift the ingredients to help remove any baking powder or baking soda lumps. Not a pleasant taste if you bite into a lump!
- Whisk together honey, egg, applesauce, oil, milk, and vanilla together.
- Pour wet ingredients into dry ingredients and stir together until JUST combined, being careful to not over-mix.
- Fold shredded zucchini and 1/3 cup chocolate chips into muffin batter.
Step Four: Scoop out Muffins
- Use an ice cream scoop, or 1/4 cup measuring cup to evenly measure out into prepared muffin tin.
- Top each muffin with a few more chocolate chips if desired.
Step Five: Bake the Muffins
- Bake the zucchini muffins until the muffins rise, the tops are set and a toothpick inserted into the center of the muffin comes out dry.
Step Six: Cool Zucchini Muffins
- Remove zucchini muffins from oven and place muffin tin on cooling rack.
- Let cook for 10 minutes then remove muffins from tin and let cool completely on cooling rack.
- Store or serve.
Storing Zucchini Muffins
Because these zucchini muffins are loaded with zucchini and are whole grain, they are best stored in the refrigerator if storing longer than 24 hours.
- Allow the muffins to fully cool.
- Place in air tight container or freezer safe bag and place in the refrigerator for up to 4-5 days.
- You can also store these muffins in the freezer for up to 2 months.
More Zucchini Recipes
Healthy Chocolate Zucchini Muffins
- 1 1/2 cups white wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 2 tablespoons canola oil
- 1/2 cup applesauce unsweetened
- 1/4 cup milk any variety
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded, and squeezed dry
- 1/2 cup chocolate chips optional, and divided
- Shred zucchini and place in colander and press down hard or squeeze excess liquid out of zucchini by placing zucchini in cheesecloth or a clean kitchen towel and squeezing firmly.
- In a large mixing bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt, until well combined. It is an even better idea to sift the dry ingredients together to remove any lumps from flour or cocoa powder.
- In a separate mixing bowl, whisk together milk, oil, egg, applesauce, honey, and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and stir until just combined, careful to not over mix.
- Fold zucchini and 1/3 cup chocolate chips into the batter.
- Scoop out 1/4 cup batter into prepared muffin tin. Sprinkle each muffin with a couple chocolate chips if desired.
- Bake for 18-22 minutes, or until toothpick inserted in middle comes out dry.
- You can use any type of milk you like for these chocolate zucchini muffins.
- Feel free to use flax egg in place of egg if you need Egg Free Zucchini Muffins.
- I use whole white wheat flour to keep these muffins full of whole grains, yet light and fluffy. You can substitute all-purpose or whole wheat flour for the whole white wheat flour in this recipe.
- If you are looking for Gluten-Free Chocolate Zucchini Muffins, use an all-purpose gluten-free 1 to 1 baking flour.
- Melted and cooled butter or coconut oil can be used in place of canola oil.