Chocolate Zucchini Muffins cleverly incorporate a nutritious veggie without sacrificing any of their rich, chocolatey taste. These moist, chocolatey muffins are a crowd‑pleaser—made with whole wheat flour, applesauce instead of refined sugar, and a generous handful of grated zucchini. In just under 100 words: these muffins are nutritious, flavorful, and easy to make. With a perfect blend of sweetness, nutritious ingredients, and tender texture, they make an excellent choice for breakfast, snacking, or dessert—especially for families, kids, or hectic mornings when you need something fast and nourishing.
Why You’ll Love This Chocolate Zucchini Muffins
“Why You’ll Love This Chocolate Zucchini Muffins” is your go-to section for small-muffin magic: expect rich chocolate flavor from cocoa and optional dairy-free chips, a moist, tender crumb thanks to grated zucchini and applesauce, and wholesome nutrition from whole wheat flour and plant-based milks. These muffins offer fiber, hidden veggies, and lower refined sugar—perfect for smart snacking or gifting to loved ones.
Ingredients
Here’s your revamped ingredient list for Chocolate Zucchini Muffins:
- 2 cups whole wheat flour (opt for pastry or white whole wheat for lighter texture)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup less refined sweetener (choose brown sugar, maple syrup, or date sugar)
- 1½ cups unsweetened applesauce
- 1/2 cup almond milk (or any plant-based milk)
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar (or plain white vinegar)
- 1 full cup finely grated zucchini (excess moisture squeezed out)
- 3/4 cup dairy‑free chocolate chips (optional, but loved!)
- 1/4 cup chopped walnuts (optional, for extra crunch and nutrition)
Step‑by‑Step: How to Make Chocolate Zucchini Muffins
- Preheat and prep: Set oven to 350 °F (177 °C). Lightly grease a muffin tin (paper liners may stick—nonstick spray works best).
- Dry mix: In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, cocoa powder, and your chosen sweetener.
- Wet mix: In another bowl, combine applesauce, almond milk, vanilla, and vinegar until smooth.
- Combine: Pour the wet mixture into the dry ingredients, stirring gently until just blended.
- Add zucchini & extras: Fold in grated zucchini, chocolate chips, and walnuts (if using), mixing until evenly distributed.
- Fill: Spoon batter into the muffin pan, filling each cup about ¾ full.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Helpful Tips
- Squeeze zucchini well: Use a towel to wring out moisture—this keeps muffins from becoming soggy.
- Don’t overmix batter: Stir until ingredients are just combined to avoid dense muffins.
- Sugar swaps: Maple syrup, date sugar, or agave work well instead of refined sugar.
- Mini muffin trick: If you want mini muffins, bake for about 15 minutes—but keep an eye on them.
- Freeze for later: These freeze beautifully—just place in a freezer bag and thaw or microwave to enjoy later.
Substitutions And Variations
- Vegan version: Replace egg with a flax “egg” and use plant‑based yogurt or applesauce in place of dairy.
- Gluten‑free twist: Use a gluten‑free cup-for-cup flour or oat flour instead of wheat.
- Double chocolate: Increase cocoa or add espresso powder for richer flavor.
- Healthier flours: Try almond flour or oat flour combos to lighten the texture and boost nutrition.
- Flavor add‑ins: Cinnamon, nutmeg, or a swirl of hazelnut-cocoa spread are tasty updates.
Storage Instructions
- Room temperature: Once cooled completely, keep the muffins in an airtight container at room temperature for up to three days.
- Refrigerate: Keeps muffins fresh for about a week—cover well to maintain moisture.
- Freeze: Freeze in sealed bags for up to 2–3 months. Thaw at room temperature, or microwave for 15–30 seconds to reheat.
Nutritional Information
Nutrition—including the values below—is approximate and based on a 12‑muffin batch, per muffin:
| Metric | Approximate Value |
|---|---|
| Calories | ~190 kcal |
| Total Fat | ~7 g |
| Saturated Fat | ~1.5 g |
| Sodium | ~230 mg |
| Total Carbohydrates | ~30 g |
| Dietary Fiber | ~3.5 g |
| Protein | ~5 g |
You’ll appreciate that these muffins offer a good balance of macros and nutrients, thanks to whole grains, applesauce, and the hidden veggie boost.
Serving Suggestions
- Serve warm with a smear of almond or peanut butter for breakfast.
- Great for school lunchboxes or a midday snack—especially with a handful of fresh fruit.
- Pair with a mug of coffee or plant‑based milk for the perfect cozy treat.
- For a dessert vibe, top with dairy‑free whipped cream or a drizzle of melted chocolate.
Frequently Asked Questions About Chocolate Zucchini Muffins
Can I taste the zucchini in these muffins?
No—grating and squeezing the zucchini hides its flavor beautifully, blending into a moist, chocolatey crumb that’s indistinguishable from cupcakes.
Can I make them gluten‑free or vegan?
Absolutely! Use gluten-free flour blends or oat flour for a GF version, and swap eggs with flax “eggs” or applesauce along with dairy-free products for a vegan-friendly recipe.
How do I get richer, fudgier muffins?
Double up on cocoa powder, add espresso powder, or increase chocolate chips for a more decadent taste.
Are muffins healthy for breakfast?
Homemade muffins like these—made with whole grains, natural sweeteners, and added veggies—can be a much healthier alternative to store-bought “cupcake muffins.”
Can I make mini muffins?
Yes! Use a mini muffin tin and reduce bake time to about 12–15 minutes. Perfect for bite-sized treats.
Conclusion
Thank you for taking the time to explore this Chocolate Zucchini Muffins recipe! It’s one of my go‑to, fail‑safe favorites that balances ease, flavor, and a sneaky veggie boost. Whether it’s muffins for breakfast, a snack, or a guilt‑free dessert, these always deliver—moist, chocolatey, and nourishing. I hope you enjoy baking and sharing them as much as I do. Your kitchen is now one step closer to becoming the sweetest spot! Wishing you happy baking days ahead—may each bite bring warmth, joy, and sweet moments shared with those you love.
Print
Chocolate Zucchini Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Chocolate Zucchini Muffins are soft, rich, and chocolatey with a hidden veggie boost! Made with whole wheat flour, applesauce, and dairy-free chocolate chips, they’re perfect for breakfast, snacks, or guilt-free desserts.
Ingredients
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1/2 cup less refined sweetener (brown sugar, maple syrup, or date sugar)
1½ cups unsweetened applesauce
1/2 cup almond milk (or other plant-based milk)
1 tbsp vanilla extract
1 tsp apple cider vinegar (or white vinegar)
1 cup grated zucchini, moisture squeezed out
3/4 cup dairy-free chocolate chips (optional)
1/4 cup chopped walnuts (optional)
Instructions
- Preheat and prep: Set oven to 350 °F (177 °C). Lightly grease a muffin tin (paper liners may stick—nonstick spray works best).
- Dry mix: In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, cocoa powder, and your chosen sweetener.
- Wet mix: In another bowl, combine applesauce, almond milk, vanilla, and vinegar until smooth.
- Combine: Pour the wet mixture into the dry ingredients, stirring gently until just blended.
- Add zucchini & extras: Fold in grated zucchini, chocolate chips, and walnuts (if using), mixing until evenly distributed.
- Fill: Spoon batter into the muffin pan, filling each cup about ¾ full.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Squeeze zucchini well to prevent sogginess.
Use maple syrup or date sugar for natural sweetness.
Store at room temp 3 days, refrigerate 1 week, or freeze for up to 3 months.
For mini muffins, reduce bake time to 12–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 12 g
- Carbohydrates: 30 g
- Protein: 5 g