These Chocolate Zucchini Muffins are made with whole wheat flour, double the chocolate, and loads of zucchini to create a decadent-tasting muffin that is healthy enough for breakfast.
Looking for more healthy and delicious baked goods packed with vegetables? You will love my recipes for Pineapple Zucchini Bread, Pumpkin Banana Muffins, Carrot Cake Muffins, and Pumpkin Muffins.
![Chocolate Zucchini Muffins Healthy Zucchini Muffins with chocolate chips on wooden cutting board.](https://amindfullmom.com/wp-content/uploads/2024/07/Recipe-Chocolate-Zucchini-Muffins.jpg)
Chocolate Zucchini Muffins Are Almost Too Good To Be True
These Chocolate Zucchini Muffins are EVERYTHING you crave in a good muffin. They are light and fluffy, perfectly sweet, and filled with chocolate--double the chocolate to be exact!
And while as decadent tasting as a dessert, these Double Chocolate Zucchini Muffins are packed with all with nutritious, good-for-you ingredients. Instead of being made with refined flour and sugars, they are made with whole grains and naturally sweetened with honey. And thanks to the moisture the zucchini adds to the batter, this recipe also requires less oil than most muffin recipes, while adding fiber and nutrients to boot!
Wholesome Ingredients
![Healthy Chocolate Zucchini Muffins Ingredients for zucchini muffins labeled on counter.](https://amindfullmom.com/wp-content/uploads/2020/07/How-To-Make-Healthy-Zucchini-Muffins.jpg)
- Zucchini: Shredded zucchini is key to adding texture and moisture to these muffins.
- Oil + Applesauce: Using a combination of unsweetened applesauce and oil, ensures these muffins are light and tender, while drastically cutting down on the amount of fat added to the recipe. For the oil, use canola oil or melted and cooled coconut oil.
- Milk: Use your favorite milk or unsweetened non-dairy milk to help thin the batter.
- Sweetener: Use honey or pure maple syrup to sweeten the muffins naturally and add additional moisture to the batter.
- Whole White Wheat Flour: Instead of all-purpose flour, I opt to use whole white wheat flour, which is still 100% whole grain, yet bakes up just as light as all-purpose flour.
- Double the Chocolate: Use both unsweetened cocoa powder and chocolate chips to give these chocolate zucchini muffins their irresistible chocolate flavor.
How To Make Chocolate Zucchini Muffins
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Shred and Squeeze Zucchini
After grating the zucchini, it is important to place the zucchini in a piece of cheesecloth or clean kitchen towel and give it a good squeeze over the sink to remove the excess water from the zucchini. If you skip this step, your chocolate zucchini muffins will end up dense and mushy.
![Zucchini Muffin Recipe Side by side photo showing grating zucchini.](https://amindfullmom.com/wp-content/uploads/2020/07/Zucchini-Muffin-with-chocolate.jpg)
Sift Dry Ingredients Together
Because cocoa powder, baking powder, and baking soda are all prone to clumping together, sifting the ingredients through a fine-mesh strainer will keep your batter lump-free and each bite of your zucchini muffin delish.
![Healthy Zucchini Muffins with Chocolate Side by side bowl showing dry ingredients before and after sifting.](https://amindfullmom.com/wp-content/uploads/2020/07/Healthy-Zucchini-Muffins.jpg)
Whisk Together Wet Ingredients
It is best to whisk the honey, egg, applesauce, oil, milk, and vanilla together prior to adding them to the flour mixture. This will help prevent overmixing the batter, which can result in dense muffins.
![Zucchini Muffins with Chocolate Chips Side by side bowl before and after mixing together the wt ingredients.](https://amindfullmom.com/wp-content/uploads/2020/07/Healthy-Chocolate-Zucchini-Muffin-Recipe.jpg)
Fold Muffin Batter Together
When working with muffins or quick bread recipes, you don't want to overmix the ingredients. It is best to gently fold the wet ingredients into the dry ingredients until JUST combined. Once you no longer see pockets of flour, add in the prepared zucchini and chocolate chips, and using a spatula fold them into the muffin batter until JUST distributed.
![Healthy Chocolate Zucchini Muffin Recipe Side by side photo showing muffin batter before and after adding zucchini and chocolate chips.](https://amindfullmom.com/wp-content/uploads/2020/07/Best-Zucchini-Muffin-Recipe.jpg)
Use an Ice Cream Scoop to Fill Muffin Tin
My best tip for scooping muffin batter into a prepared muffin tin is to use an ice cream scoop. Using an ice cream scoop will keep each muffin uniform in size and keeps the mess to a minimum.
![Chocolate Zucchini Muffins Healthy Chocolate Zucchini Muffin Batter in muffin tip topped with chocolate chips.](https://amindfullmom.com/wp-content/uploads/2020/07/Double-Chocolate-Zucchini-Muffins.jpg)
Bake Muffins Until Set
Bake until the muffins rise, the tops are set, and a toothpick inserted into the center of the muffin comes out dry. I recommend checking on the muffins 5-10 minutes prior to the baking time listed to ensure you don't overbake the muffins.
![Healthy Zucchini Muffins with Chocolate Chips Chocolate Zucchini Muffin cut in half showing rich center with chocolate chips on cutting board.](https://amindfullmom.com/wp-content/uploads/2024/07/Chocolate-Zucchini-Muffin-Recipe.jpg)
Recipe Modifications
- Add Nuts: Feel free to add up to ½ cup of chopped walnuts or pecans to the batter along with the chocolate chips.
- Gluten-Free Zucchini Muffins: Replace the wheat flour with an equal amount of 1:1 gluten-free all-purpose flour blend. I have done this many times with success.
- Dairy-Free Zucchini Muffins: Be sure you use dairy-free chocolate chips and use your favorite non-dairy milk in place of milk for this recipe. I tend to use unsweetened plain almond milk when making these muffins dairy-free. 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 is a great match!
- Egg-Free Zucchini Muffins: A flax egg substitute can be made to keep these muffins egg-free with great success. Simply mix 1 tablespoon of ground flaxseed with 2 tablespoons of water and let sit for 5 minutes before adding to the muffin batter.
- Vegan Zucchini Muffins: With SEVERAL changes, these muffins can be made vegan-friendly. I have done this many times and the results are spectacular. Use a flax egg to replace the egg, use maple syrup instead of honey, and use non-dairy chocolate chips, and non-dairy milk.
How to Store Chocolate Zucchini Muffins
- At Room Temperature: Because these chocolate zucchini muffins are loaded with zucchini and are whole grains, they can grow mold quickly at room temperature. It is best to let the muffins cool fully, place them in an airtight container and store at room temperature for up to 24 hours.
- Refrigerate: Once cooled, pop the muffins into an airtight container and store the zucchini muffins in the refrigerator for up to 5 days.
- Freeze: Once the muffins are fully cooled, place them into a freezer-safe storage container or bag and freeze for up to 3 months. Defrost in the refrigerator for several hours before enjoying.
More Favorite Zucchini Recipes
- Summer Squash Saute
- Air Fryer Zucchini Fries
- Italian Roasted Vegetables
- Classic Ratatouille Recipe
- Instant Pot Minestrone Soup
- Air Fryer Summer Squash
- Grilled Vegetable Kabobs
If you enjoyed these Chocolate Zucchini Muffins, I would love for you to leave a comment and review below.
![Moist chocolate chip chocolate zucchini muffins on wooden cutting board.](https://amindfullmom.com/wp-content/uploads/2024/07/Healthy-Chocolate-Zucchini-Muffin-360x360.jpg)
Chocolate Zucchini Muffins
Ingredients
- 1 cup shredded zucchini ~1 large or 2 medium zucchini
- 1-½ cups whole white wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup honey or maple syrup
- 2 tablespoons canola oil or melted and cooled coconut oil
- ½ cup unsweetened applesauce
- ¼ cup milk any variety
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips optional, and divided
Instructions
- Preheat the oven to 350℉. Prepare a muffin pan by lining it with paper or silicone liners or greasing the muffin cups really well with butter or nonstick spray.
- Wash and dry the zucchini. Cut off the stem of the zucchini and using a box grater or food processor fitted with a grating blade, shred the zucchini. Remove excess moisture from the shredded zucchini by placing it into a piece of cheesecloth or a clean kitchen towel and squeezing it firmly over the sink. Alternatively, place the shredded zucchini into a fine-mesh colander and use your hands to really press down hard on the zucchini to remove the excess liquid. Measure out 1 cup of shredded, squeezed dried zucchini and set aside.
- Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder, baking soda, and salt over a large mixing bowl. Alternatively, whisk the ingredients together, just be sure to remove any lumps.
- In a separate smaller mixing bowl, whisk together the milk, oil, egg, applesauce, honey, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined, careful to not overmix, as this can result in tough muffins.
- Fold the shredded, drained zucchini and ⅓ cup of chocolate chips into the batter.
- Scoop out ¼ cup of batter into each muffin cup. Sprinkle each muffin with a couple of chocolate chips if desired.
- Bake for 18-22 minutes, or until toothpick inserted in middle comes out dry.
- Place the baked muffins on a cooling rack and allow them to sit in the muffin tin for 5-10 minutes, before removing them from the tin. Allow the muffins to cool fully before enjoying.
Lori Ann Burns
Delicious and easy to make!
Kristen Chidsey
Wonderful to hear!
Lynne Jones
Hi Kristen, I want to make these muffins and I need one clarification. You say to use 1 cup zucchini shredded, and squeezed dry. Does that mean 1 cup before squeezing, or 1 cup after squeezing?
Thanks!
Kristen Chidsey
Hi Lynne! Great question! It is one cup after squeezing.
Jessica
Thank you, thank you!! I had frozen zucchini left over from last year's garden and I needed something to make with it. When I saw these, I knew I had to try them... and I'm so glad I did. They were fantastic. Thank you!
Diane V
All I can say is YUM!! Thank goodness I froze some for later or my kids woudl eat them all!
Kristen Chidsey
My kids devour these pretty quickly as well! So happy to hear you enjoyed!
Barbra
I’ve made these muffins with WWF, applesauce, coconut oil and unsweetened vanilla almond milk, and love them!! Healthy snack.
Kristen Chidsey
I love hearing you enjoyed with the modifications Barbra!
Susan
I was seeking something to satisfy my sweet tooth as I cut sugars out of my diet, so these aren’t abundantly sweet - which is probably based on my past sugar filled baked goods taste buds. Since I only had sweetened applesauce I used approximately 3/8 c. Of a honey and agave nectar mix. I added a few pecans along with the (mini) chocolate chips. They are dense like a fudge brownie* and I am sure they will go well with a cup of coffee or a small (cheater!) glass of red wine for dessert! *I wonder if I used my electric beater whisk vs. hand whisking if they would be a tad lighter?
Kristen Chidsey
Hi Susan! I am glad you found a treat to enjoy. I do think because you cut out some of the moisture (applesauce) it could be that. Typically overmixing results in tough muffins, so I doubt that was your issue.
Jessica
These were amazing! No one even knew there were veggies hidden inside.
Kristen Chidsey
Love hearing that Jessica!
Beth
Yum! These are so tasty! My husband loved these.
Erin
The honey is missing from the instructions on the recipe. I almost missed it completely. 😮 They’re in the oven now and smell amazing!
Kristen Chidsey
Hi Erin! I am seeing the honey on my end, but I am sorry you missed it! And so glad that you caught it in time and were able to enjoy the muffins!
Cindy
These look amazing, can I make them with stevia as a sugar substitute as well? tysm
Noelle
I love using zucchini in muffin recipes!! Chocolatey and delicious
Kristen Chidsey
Such a great way to enjoy veggie!
Jeanie
I made these into mini muffins. Had women asking for recipe.
Kristen Chidsey
Thanks for sharing that Jeanie! I love hearing that others are enjoying this recipe so much.
Taylor
So moist and delicious! Love the rich chocolate flavor. Yum!
Kristen Chidsey
Thanks Taylor. The zucchini adds so much moisture!
Ashley
I have so much zucchini in my garden and was looking for a way to use some of it. My kids even love these!
Kristen Chidsey
I am so glad your kids enjoyed these muffins Ashley. We just made a batch this past week and my kids devoured them quickly!
Ashley SM
Quick question: your instructions call for mixing egg in... but egg isn’t listed in the ingredient list...?
I have a batch in the oven right now - I added one egg... hope they turn out 😊
Kristen Chidsey
Oh goodness, I need to fix that ASAP. You did need to add an egg. So they should be good!