Chocolate Zucchini Muffins are the perfect combination of wholesome and indulgent. These moist, rich, double-chocolate muffins are made with whole wheat flour, naturally sweetened, and secretly packed with zucchini. Whether enjoyed as a grab-and-go breakfast, an after-school snack, or a healthy dessert, these muffins are a delicious way to sneak more veggies into your day—without sacrificing taste.

Why You’ll Love This Recipe

These muffins are everything you want in a treat: chocolatey, soft, and deeply satisfying. The zucchini adds moisture without any vegetable flavor, and the banana (or applesauce) keeps things naturally sweet. Using whole wheat pastry flour boosts the fiber content, while the mini chocolate chips make them feel like a decadent bakery item. Plus, they’re dairy-free and refined sugar-free if you choose the right ingredients.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 1/4 cup whole wheat pastry flour or white whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted and cooled (or substitute olive oil)
• 1/3 cup honey, agave nectar, or pure maple syrup
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 ripe banana, mashed (or 1/4 cup unsweetened applesauce)
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup regular or mini chocolate chips (dairy-free if desired)

directions

1. Preheat the oven:
   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.
2. Mix the dry ingredients:
   In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Mix the wet ingredients:
   In a separate bowl, mix together the coconut oil, sweetener, vanilla, egg, mashed banana (or applesauce), and almond milk until smooth.
4. Combine wet and dry ingredients:
   Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
5. Add zucchini and chocolate chips:
   Fold in the shredded zucchini and chocolate chips until evenly distributed.
6. Fill the muffin cups:
   Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake:
   Bake for 22–25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Cool:
   Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Add nuts: Stir in 1/4 cup chopped walnuts or pecans for extra texture.
• Make it vegan: Use flax egg (1 tbsp flaxseed + 3 tbsp water) and dairy-free chocolate chips.
• Boost the fiber: Add 1 tablespoon ground flaxseed or chia seeds to the batter.
• Switch the fruit: Use applesauce or yogurt instead of banana if preferred.
• Extra chocolatey: Top with a few extra chocolate chips before baking.

storage/reheating

• Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: Freeze muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave individually for 30 seconds.
• Reheating: Warm muffins in the microwave for 10–15 seconds for a just-baked feel.

FAQs

Can I taste the zucchini?

No, the zucchini adds moisture but no noticeable flavor. It’s a great way to sneak in extra vegetables.

Can I make these muffins gluten-free?

Yes, use a gluten-free all-purpose flour blend. Make sure your baking soda and other ingredients are certified gluten-free.

Can I use a different type of flour?

You can substitute with all-purpose flour or a blend of all-purpose and oat flour for a similar texture.

Are these muffins sweet?

They are mildly sweet, thanks to the banana and maple syrup. For a sweeter version, increase sweetener slightly or use chocolate chips with sugar.

Can I make mini muffins?

Yes, use a mini muffin tin and bake for 12–14 minutes, checking for doneness with a toothpick.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder is best. You can also try Dutch-processed cocoa for a deeper chocolate flavor.

Should I squeeze out the zucchini?

No, leave the moisture in—it helps keep the muffins soft and moist.

Can I use regular milk?

Yes, any milk (dairy or plant-based) will work.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out with just a few moist crumbs, they’re done.

Can I double the recipe?

Yes, double all ingredients and use two muffin tins, or bake in batches.

Conclusion

Chocolate Zucchini Muffins are the ultimate way to enjoy chocolate while staying on track with healthier eating. These muffins offer the perfect balance of indulgence and nutrition, making them ideal for breakfast, snacks, or dessert. With their rich flavor, hidden veggies, and moist texture, they’re sure to become a staple in your baking rotation.

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