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.
It’s a true miracle I can even move my arms after shooting these chocolate zucchini muffins! After we got home from a trip to San Francisco last week we discovered our zucchinis had gone absolutely bonkers in the garden and one of them was at least 5 lbs! Generally zucchinis are best for cooking when they’re on the smaller side so I knew I’d have to grate it to use in baked goods instead. So I set out to grate the worlds largest zucchini and it took me 40 MINUTES to grate the whole thing! My arms still hurt.
I ended up freezing quite a bit of the grated zucchini but reserved some to be used in my favorite chocolate zucchini muffins which I’ve made so many times this summer thanks to the zucchini abundance from our garden.
What I love 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. But of course I had to include a maven twist! These muffins are moist and delicious but also lightened up with applesauce and unrefined sugar. I kept a little bit of butter…but otherwise these zucchini muffins are pretty darn healthy and I promise your whole family will love them!
What You Need for 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.
Regular White Flour – I break up some of the whole wheat flour to maintain the moistness 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.
Baking soda + salt – to help the muffins rise and enhance flavor
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 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: In a large bowl combine white flour, whole wheat flour, cocoa powder, baking soda and salt.
STEP 2: In a separate bowl whisk together butter, honey or maple syrup, applesauce, egg, almond milk and vanilla.
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STEP 3: Slowly incorporate dry mix into wet. Stir in shredded zucchini and chocolate chips.
STEP 4: Divide batter evenly into 12 muffin cups.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 completely on a wire rack.
*See instructions below for storage.
Freezer-Friendly Zucchini Muffins!
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 3-4 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.
Healthy Chocolate Zucchini Muffins
Rich and delicious chocolate zucchini muffins with a healthy(ish) twist and a full serving of fresh zucchini for added nutrition!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- 1/2 cup white flour
- 3/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tbsp butter, melted
- 1/3 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1 large egg
- 3/4 cup almond milk (or other non-dairy milk)
- 1 tsp vanilla extract
- 1 cup shredded zucchini, squeezed of all liquid*
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F and line a 12 cup muffin tin with liners.
- In a large bowl combine white flour, whole wheat flour, cocoa powder, baking soda and salt.
- In a separate bowl whisk together butter, honey or maple syrup, applesauce, egg, almond milk and vanilla.
- Slowly incorporate dry mix into wet. Stir in shredded zucchini and chocolate chips.
- Divide batter evenly into 12 muffin cups.
- 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 completely on a wire rack.
- Will keep up to 3-4 days in an airtight container or freeze individually for up to 3 months.
*Roughly one medium-large zucchini. Place in paper towel or a dish towel and squeeze to remove all liquid. Do not skip this step!
Keywords: zucchini muffins, chocolate zucchini muffins, healthy zucchini muffins
Like these chocolate zucchini muffins? Here are some others you might enjoy!
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