Chocolate Zucchini Muffin with bite out of it next to chocolate chips and cocoa powder

Healthy Chocolate Zucchini Muffins

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!
5 from 2 votes
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Course: Bread
Cuisine: American
Keyword: Chocolate Zucchini Muffins, muffins, whole grain, Zucchini, Zucchini Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 153kcal
Author: Kristen Chidsey

Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees. Prepare muffin tin by lining with silicone liners, paper liners, or greasing well. 
  • 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 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. 

Notes

  • 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. 
Nutrition Facts
Healthy Chocolate Zucchini Muffins
Amount Per Serving
Calories 153 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 15mg5%
Sodium 155mg7%
Potassium 160mg5%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 18g20%
Protein 4g8%
Vitamin A 68IU1%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!