Rich and delicious Chocolate Zucchini Muffins with a healthy(ish) flavor and a full serving of fresh zucchini for added nutrition! Made with whole wheat flour, unrefined sugar, and applesauce for an extra moist texture.
Why Make These Chocolate Zucchini Muffins:
Hello, zucchini season! That’s when zucchini started exploding out of my garden and I tried to pawn them off to everyone.
The truth is, I love growing zucchini every year because I can grate them and add them to all my baked goods. I also grate and freeze zucchini to add to snacks year round.
My favorite part about these Chocolate Zucchini Muffins is that they are healthy…! I’m interested in totally healthy muffin recipes (if so, I might be able to tempt you with these Grain-Free Chocolate Zucchini Muffins), but lately I’ve been craving a real healthy twist.
These muffins are moist and delicious, but also packed with applesauce and no refined sugar. I left out a little melted butter…but other than that, these zucchini muffins are super healthy and I guarantee your whole family will love them!
Chocolate Zucchini Muffins Ingredients
- Whole wheat flour – You can use regular whole wheat flour or whole wheat bread flour. I like to include whole grains with it. If you don’t have whole wheat flour, feel free to use regular white flour instead.
- plain white flour – I beat in some whole wheat flour to keep the moisture in these muffins. You can use all white flour if you prefer, but I don’t recommend using whole wheat flour.
- cocoa powder- Regular cocoa powder works well, but you can also use raw cocoa powder to get a chocolate flavor.
- baking soda + salt – Helps waffles rise and enhances flavor. If you are concerned about sodium content, feel free to omit the salt.
- butter – I reduced the cream to only 3 tablespoons. I’ve tried less and found them less moist. If you want to make them dairy-free, feel free to add coconut oil.
- honey or maple syrup – Any liquid sweetener can be used here, but I find honey or pure maple syrup to be the easiest to obtain and best.
- applesauce – Since we were only using 3 tablespoons of cream, I added applesauce to keep these Chocolate Zucchini Muffins extra moist. This is a great tip for any muffin recipe!
- almond milk -You can add any kind of milk (dairy or non-dairy), but I tend to have unsweetened almond milk on hand.
- Egg – Required for binding. I haven’t tried making these vegetarian yet, but if you want to try, I recommend using flax eggs and substituting coconut oil for the butter.
- Vanilla extract – You can’t have chocolate without a little vanilla!
- zucchini – You will need to grate 1 medium/large zucchini, which makes about 1 cup. Then squeeze out any excess water with a paper towel or dish towel. Don’t skip this step!
- chocolate chips – Semisweet or dark chocolate tastes best, but use whatever you have!
How to Make Double Chocolate Zucchini Muffins
step 1: Mix dry ingredients
In a large bowl combine white flour, whole wheat flour, cocoa powder, baking soda and salt.
Step 2: Mix wet ingredients
In another bowl stir cream, honey or maple syrup, applesauce, eggs, almond milk and vanilla extract.
Step 3: mixed together
Slowly incorporate dry mixture into wet mixture. Stir in chopped zucchini and chocolate chips.
Step 4: bake
Divide batter evenly into muffin pans. Bake for 22-25 minutes or until top springs back and no wet batter remains when picked out with a toothpick. Let cool for 20 minutes, then turn out onto a wire rack to cool to room temperature.
FAQ: Your question has been answered
Unfortunately, no, they are not. You can substitute gluten-free flour for the whole wheat and all-purpose flour, or for a gluten-free and grain-free option, check out these Grain-Free Chocolate Zucchini Muffins.
Yes. This step is super important. After grating the zucchini, make sure to squeeze out all the liquid. If you don’t do this, your muffins will be too moist and won’t bake properly.
Yes, you can substitute canned pumpkin puree or 1 large mashed banana for the applesauce. It may change the flavor slightly, but the texture will remain the same.
No, you can simply use all-purpose flour instead of whole wheat flour if you prefer. I like using whole grains for added fiber and health benefits.
Storage instructions
If you plan to eat these muffins within the next few days, you can store them in an airtight container counter up to 3 days.
refrigerator: If you want to freeze them, wrap each zucchini muffin individually in foil. Place muffins into freezer-safe bags and seal. They can be kept for up to 3 months, but if stored properly, can be kept for up to 6 months. Just take out the muffins the night before and let them thaw on the counter.
More zucchini recipes to enjoy!
Chocolate Melon Muffins
Rich and delicious Chocolate Zucchini Muffins with a healthy(ish) flavor and a full serving of fresh zucchini for added nutrition!
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- total time: 40 minutes
- yield: 12 muffin 1X
- category: breakfast
- method: bake
- 1/2 cup white flour
- 3/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon Salt
- 3 tablespoons cream, melted
- 1/3 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1 big egg
- 3/4 cup Almond milk (or other non-dairy milk)
- 1 teaspoon Vanilla extract
- 1 cup Chopped zucchini, squeeze out all liquid*
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F and line 12-cup muffin tins.
- In a large bowl combine white flour, whole wheat flour, cocoa powder, baking soda and salt.
- In another bowl stir cream, honey or maple syrup, applesauce, eggs, almond milk, and vanilla extract.
- Slowly incorporate dry mixture into wet mixture. Stir in chopped zucchini and chocolate chips.
- Divide batter evenly among 12 muffin cups.
- Bake for 22-25 minutes or until top springs back and no wet batter remains when picked out with a toothpick.
- Cool for 20 minutes, then turn out onto a wire rack to cool completely.
- Store in an airtight container for up to 3-4 days, or freeze individually for up to 3 months.
*About a medium-large zucchini. Place in a paper towel or dish towel and squeeze to remove all liquid. Don’t skip this step!
