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