Healthy Chocolate Zucchini Muffins
These Healthy Chocolate Zucchini Muffins are made with both cocoa powder and chocolate chips for a double chocolatey experience! This muffin recipe is easy to make, lightly sweetened with maple syrup and will give you the benefits of some added hidden veggies!
What do zucchini muffins taste like?
Zucchini has a very mild flavour in baked goods and will ultimately taste like whatever you flavour it with. If you make something like plain zucchini bread, you can flavour it with spices like cinnamon and nutmeg.
These Healthy Chocolate Zucchini Muffins are flavoured with cacao powder, vanilla extract and cinnamon to give them a delicious chocolate taste. (So basically, they taste like a chocolate muffin.) The zucchini helps to add moisture to the muffins but doesn’t add any flavour.
Why you’ll love these double chocolate zucchini muffins
- Easy to make. These muffins are made in two mixing bowls and come together in just 35 minutes for a quick and simple recipe that anyone can make.
- Hidden veggies. One of the best things about zucchini muffins is that you are getting in some extra vegetables for your day. Plus these muffins are great for kids since they won’t even know there’s zucchini in them!
- Freezer-friendly. These muffins store well in the freezer so they can be prepared in advance and stored to have on hand whenever the muffin-mood strikes.
Chocolate zucchini muffin key ingredients
- Flour: I like to use white Spelt flour for these muffins but you can use all-purpose flour, 1-1 gluten-free flour, or half whole-wheat and half all-purpose flour mixed together.
- Cocoa powder: I recommend using a high-quality dutch cocoa powder for these muffins. This will give them a rich chocolatey taste.
- Cinnamon: This is an optional ingredient but one that adds a little more flavour to the muffins.
- Eggs: these are essential to help bind the muffins together and to add some moisture.
- Zucchini: the zucchini is grated and added to the muffins. This provides the muffins with some moisture.
- Coconut oil: you can use coconut oil or another neutral-tasting oil like avocado oil. You can also use melted butter.
- Almond milk: just a splash for some extra moisture in the muffins.
- Maple syrup: to sweeten the muffins. You could also use honey or agave syrup.
- Vanilla extract: for flavour. Vanilla extract actually helps to bring out the flavour in the cocoa powder.
- Chocolate chips: I use dark chocolate chips, but you can use any type you love.
How do you grate or shred zucchini for muffins?
There is a couple of ways you can grate the zucchini for muffins, whatever method you chose will work.
- Box grater: this is a very simple method where you just grate the zucchini with a box grater. It’s fast and easy.
- Food processor: using the shredding attachment, you can shred the zucchini using a food processor.
How to make healthy chocolate zucchini muffins
Mix together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon together in a large mixing bowl.
Grate the zucchini, then whisk together with the eggs, coconut oil, maple syrup, almond milk and vanilla extract.
Tip: if using melted coconut oil or melted butter, make sure to let it cool to room temperature. You don’t want to add hot oil to butter to the bowl with eggs, otherwise it can cause the eggs to slightly cook and scramble.
Gently stir the wet and dry ingredients together just until combined. Then add the chocolate chips and gently fold them in. Don’t overmix the batter otherwise you’ll end up with dense muffins.
Spoon the batter into muffin tins lined with muffin liners. Fill about 3/4 of the way full and top with more chocolate chips. Bake in the oven at 350 degrees F for 18-22 minutes or until a toothpick comes out clean.
Equipment used for these muffins
How to make this recipe gluten-free
If you want to make gluten-free chocolate zucchini muffins, it’s best to use a “1-1 gluten-free flour.” This type of gluten-free flour contains xantham gum so it can be swapped out for wheat flour with the exact same ratio. (whereas some other gluten-free flours will require a different amount of flour than suggested in the recipe.)
I like this flour for gluten-free baking.
How to store and freeze muffins
How to store: Store leftover muffins in an airtight container on the countertop for up to 5 days.
How to freeze: Let the muffins cool completely then transfer to a freezer bag and place in the freezer for up to 2 months. To defrost the muffins let them thaw on the counter.
Expert tips for making chocolate zucchini muffins
- Grate the zucchini with a box grater. This is the easiest way to grate zucchini. You don’t have to peel the zucchini first.
- Make light and fluffy muffins: Use room-temperature eggs and oil or butter in this recipe. This will help create a smooth texture in the batter and will trap air and expand when baked, leaving you with fluffy muffins.
- Don’t overmix the batter. Overmixing leads to dense and tough muffins. Mix just until everything is incorporated.
- Use fresh baking powder. Stale baking powder can lose its potency and prevent baked goods from rising. If your baking powder is very old or expired, go grab a fresh pack.
Try these muffin recipes next!
- Healthy Banana Nut Muffins
- Healthy Blueberry Oatmeal Muffins
- Matcha Coconut Muffins
- Chocolate Chip Banana Muffins
If you tried these Healthy Chocolate Zucchini Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Chocolate Zucchini Muffins are easy to make in a bowl and loaded with chocolate!
- 1 1/4 cup white spelt flour (can sub 1-1 gluten-free flour, all-purpose flour or half whole wheat and half regular)
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, room temperature
- 1 cup grated zucchini
- 1/3 cup coconut oil, melted and cooled (can sub melted butter)
- 1/4 cup almond milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees F and line a muffin pan with muffin liners
- Mix the flour, cocoa powder, baking soda, baking powder, cinnamon and salt together in a bowl.
- In a separate bowl mix the eggs, grated zucchini, coconut oil, almond milk, maple syrup and vanilla extract together.
- Pour the wet ingredients into the dry and mix together, then fold in the chocolate chips.
- Bake for 18-22 minutes or until a toothpick comes out clean
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
Keywords: chocolate zucchini muffins, zucchini muffins with chocolate, chocolate chip zucchini muffins