Rich and delicious chocolate zucchini muffins with a healthy(ish) twist and a full serving of fresh zucchini for added nutrition! Made with whole wheat flour, unrefined sugar and applesauce for an extra moist texture.

The Best Chocolate Zucchini Muffins!

Hello zucchini season! Aka when the zucchinis begin exploding out of my garden and I’m attempting to pawn them off on everyone.

Truth is, I love to grow zucchinis 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 throughout the year.

My favorite part about these chocolate zucchini muffins is that they’re healthy…ish! I get the appeal of having a fully healthified muffin recipe (if so I might be able to entice you with these grain-free chocolate zucchini muffins) but lately I’ve kind of been wanting the real deal with a healthified twist.

These muffins are moist and delicious but also lightened up with applesauce and no refined sugar. I kept a little bit of melted butter…but otherwise these zucchini muffins are pretty darn healthy and I promise your whole family will love them!

Ingredients in Chocolate Zucchini Muffins

• Whole Wheat Flour – you can use regular whole wheat flour or whole wheat bread flour. I like to use this to include whole grains. If you don’t have whole wheat flour feel free to use regular white flour instead.
• Regular White Flour – I break up some of the whole wheat flour to maintain the moisture in these muffins. You can use all white flour if you prefer but I wouldn’t recommend using all whole wheat flour.
• Cocoa powder- Regular cocoa powder works great but you could also sub raw cacao for that chocolate flavor.
• Baking soda + salt – to help the muffins rise and enhance flavor. Feel free to omit salt if watching sodium levels.
• Butter – I cut down the butter to only 3 tablespoons. I’ve tried less and find they aren’t as moist. Feel free to sub coconut oil if you want to keep them dairy-free.
• Honey or Maple Syrup – any liquid sweetener will work here but I find honey or pure maple syrup to be the most accessible and the best tasting.
• Applesauce – since we’re only use 3 tbsp of butter I add applesauce to keep these chocolate zucchini muffins extra moist. It’s a great hack for any muffin recipe!
• Almond Milk – you can sub in any kind of milk (dairy or non-dairy) but I tend to have unsweetened almond milk on hand.
• Egg – Necessary for binding. I haven’t tried to make these vegan but if you want to try I’d recommend using a flax egg and subbing coconut oil for the butter.
• Vanilla extract – you can’t have chocolate without a little vanilla!
• Zucchini – you’ll want to grate 1 med/large zucchini which comes out to roughly 1 cup. Then squeeze out all the extra water in a paper towel or dish towel. DO NOT SKIP THIS STEP!
• Chocolate chips – semi-sweet or dark chocolate taste best but use whatever you have!

The BEST Double Chocolate Zucchini Muffins

STEP 1: COMBINE DRY INGREDIENTS

In a large bowl combine white flour, whole wheat flour, cocoa powder, baking soda and salt.

STEP 2: COMBINE WET INGREDIENTS

In a separate bowl whisk together butter, honey or maple syrup, applesauce, egg, almond milk and vanilla.

STEP 3: MIX TOGETHER

Slowly incorporate dry mix into wet. Stir in shredded zucchini and chocolate chips.

STEP 4: BAKE

Divide batter evenly into muffin pan. Bake for 22-25 minutes or until tops spring back and no wet batter remains when picked with a toothpick. Allow to cool for 20 minutes before removing to cool to room temperature on a wire rack.

Storage Instructions

If you’re planning to eat these muffins in the next few days you can store them in an airtight container on the counter for up to 3 days. If you’d like to freeze them, individually wrap each zucchini muffin in tin foil. Place muffins in a freezer-safe bag and seal tightly. They will keep for up to 3 months though if stored well can last up to 6 months.

Just remove your muffins the night before to thaw on countertop.

More Treats to Enjoy!

Print