Chocolate Zucchini Muffins are super chocolaty and moist almost cake-like muffins. A guaranteed hit with the whole family and a great way to sneak in those veggies. Easy and quick to whip up! As an added bonus they are freezer-friendly.
As I went through my old index card recipes one day; I realized I had 5 different zucchini bread recipes. One recipe was my grandma’s, another recipe from my aunt, and another one from another relative. Obviously, zucchini bread is a hit with my entire family! All of the recipes were slightly different but used quite a bit of table sugar and vegetable oil. I do have an amazing Double Chocolate Zucchini Bread you should check out by the way! But for this recipe, I wanted to make muffins. I wanted to make them slightly healthier by reducing the sugar and swapping the oil. I love how baking with zucchini makes baked goods so super moist and cake-like.
Ingredients for Chocolate Zucchini Muffins
How to Make Chocolate Zucchini Muffins
- Combine flour, cocoa powder, sugar, baking soda, cinnamon, and salt in a medium bowl.
- Mash a banana in a large bowl then add coconut oil, maple syrup, and vanilla. Mix until completely combined.
- Pour dry ingredients into wet ingredients and mix well (the batter will be thick).
- Stir in zucchini and ½ cup of chocolate chips.
- Scoop the batter into the prepared muffin tin using a 3 tbsp cookie scoop. Top with the remaining chocolate chips.
- Bake 20-23 minutes or until a toothpick comes out mostly clean. Cool slightly before transferring or serving.
Can the Muffins be Made Vegan or Gluten-Free?
These muffins are vegan just make sure to buy vegan chocolate chips such as
Enjoy Life brand. Make them gluten-free by replacing the all-purpose flour with gluten-free flour. I highly recommend Bob’s Red Mill brand 1:1 Gluten Free flour as that will give you the best results.
Storage
Store in an airtight container in the refrigerator for 4-5 days.
We usually eat a couple of muffins and then freeze the rest. I place muffins into a large Ziploc bag. They only take about 1 minute to reheat in the microwave and make a great chocolate treat. Store in an airtight container in the freezer for up to 3 months or longer if vacuum sealed.
Products Used
This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.
More Yummy Treats
Chocolate Zucchini Muffins
Equipment
- muffin tin
- muffin liners
- medium mixing bowl
- large mixing bowl
Ingredients
- 1 cup all-purpose flour
- ⅓ cup cocoa powder unsweetened
- ¼ cup brown sugar or coconut sugar
- 1 tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 ripe banana mashed
- ¼ cup coconut oil melted, cooled to room temperature
- ¼ cup maple syrup room temperature
- 1 tsp vanilla extract
- 1½ cups zucchini grated
- ¾ cup semi-sweet chocolate chips divided
Instructions
- Preheat oven 350°F.Line the muffin tin with muffin cups or spray with nonstick cooking spray. Set aside.
- In a medium bowl, add flour, cocoa powder, sugar, baking soda, cinnamon, and salt. Mix until completely combined.
- In a large bowl mash the banana. Add oil, maple syrup, and vanilla. Mix well.
- Pour dry ingredients into wet ingredients. Mix until incorporated.Stir in zucchini then fold in ½ cup of chocolate chips.
- Spoon batter into the prepared muffin tin using a 3 tbsp cookie scoop. Sprinkle muffins with the remaining ¼ cup chocolate chips.
- Bake 20-23 minutes or until a toothpick comes out clean when poked in the middle. Let cool slightly before transferring or enjoying.
- Store in an airtight container for 4-5 days.
Leave a Reply