Chocolate Zucchini Muffins
If you’re a chocolate lover, you’ll love these Chocolate Zucchini Muffins! They’re packed with whole grains, plenty of zucchini and plenty of chocolate chips for a healthy breakfast or snack!
**This post was originally published in October of 2012. The photos, text and recipe have been updated.
Each and every season produces fruits and vegetables that I adore, but summer explodes with so much variety that I’m sometimes overwhelmed.
A trip to the farmer’s market in the summertime makes my head spin because I want all the summer produce. I’ve been known to purchase 10 pounds of stone fruit on top of cherries, berries, summer squash, corn and whatever else catches my fancy.
My husband often has an astonished look on his face as I unload my market treasures, and I know he’s thinking that it’s going to go to waste.
Somehow it never does. 🙂
One thing I always seek out at the market this time of year is zucchini. I tried growing it a few years ago and it took up too much space, so I decided not to plant any the past two years.
I may change my mind next year because I’ve been going through it like wild fire this year and I have no plans to slow down my pace. 🙂
Zucchini is such an incredibly versatile ingredient. How many types of produce can be used interchangeably in sweet and savory recipes, as well as becoming a substitute for pasta?
It’s amazing grilled, in fritters, meatballs, and especially in baked goods.
Zucchini has no bounds!
One of the most unlikely food pairings that just works is chocolate and zucchini. It’s a classic combination that makes me excited for zucchini season each and every year.
These muffins are the reason why I’ve been cranking the oven despite hot summer temperatures. I’ll break a sweat for these double chocolate zucchini muffins any day!
In typical fashion, I’ve made these Chocolate Zucchini Muffins healthier. I’m always amazed at the unnecessary amount of sugar and oil in quick breads and muffins, which makes them overly sweet and oily.
This healthy chocolate zucchini muffin recipe includes just enough oil and sweetener to keep the muffins soft, fluffy and just sweet enough.
I love using whole wheat white flour in my baked goods for added nutrients and fiber. It gives these Chocolate Zucchini Muffins a lighter texture that I love yet they’re still whole wheat.
It’s a win-win situation!
There’s an entire pound of grated zucchini in this recipe that adds plenty of moisture to the muffins, which eliminates the need for added liquid.
Isn’t zucchini the GRATEST? 🙂
One of the best parts about this recipe (besides the chocolate!) is that there’s no need to squeeze the moisture out of the zucchini. Simply grate the zucchini or even pulse it in your food processor and fold it right into your muffin batter.
Recipe notes
- The whole wheat white flour may be substituted with a combination of half whole wheat, half all purpose flour.
- I like to use coconut sugar because it’s unrefined, but you may use the same amount of granulated sugar or packed brown sugar if you prefer.
- Coconut oil is a great substitution for the canola oil!
- The muffins are freezer friendly, making them great for meal prep breakfast and snacks.
- I love grating a few zucchini as soon as I get home from the market to have available for my baking.
More zucchini recipes you’ll love:
Roasted Zucchini by Simply Recipes
Chocolate Zucchini Muffins
Ingredients
- 1 1/2 cups whole wheat white flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup coconut sugar or sub with granulated or brown sugars
- 1/3 cup canola oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini about 1 lb. or 2 medium
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 400 degrees and place paper liners in (12) cavities of a standard muffin pan.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a medium bowl, vigorously whisk the sugar, oil, eggs and vanilla until frothy, about 30 seconds. Stir in the zucchini until incorporated.
- Add the wet ingredients to the dry ingredients and stir gently just until combined, being careful not to over mix. The batter will be thick.
- Divide the batter equally between the (12) muffin cups and top with the chocolate chips.
- Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from heat and cool for 10 minutes on a wire rack. After 10 minutes, remove the muffins from the pan and cool completely.
- Enjoy!
Notes
- Store muffins in an air tight container at room temperature for 3-5 days.
- Muffins are freezer friendly making them great for meal prep!
- I love grating a few zucchini as soon as I get home from the market or store to have available for my baking.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
14 Comments on “Chocolate Zucchini Muffins”
These muffins look so chocolatey and delicious and would make a great sweet snack or even breakfast 🙂
Thank you Natalie! We love them any time of day. 🙂
Your photos are gorgeous, Marcie! I will admit that I’m not usually a fan of zucchini in baked goods, but these muffins look too delicious to resist. I love how thick and fluffy these turned out. And I bet these smelled SO good when baking, too!
Thank you so much Gayle! I swear you can’t taste any zucchini in these…the chocolate reigns supreme. 🙂
I’m envious of your farmer’s market hauls! We don’t have the best farmer’s markets here in Reno, but the ones in Tahoe are pretty decent.
LOVE these muffins so much! And also a huge fan of the versatility of zucchini. I definitely need to make these soon!
My aunt lives in Reno and says the same thing about the markets…I know the one in Truckee is pretty good!
Chocolate zucchini muffins, or loaf, is the BEST. I’m loving that these are whole grain, too! I just made your oatmeal chocolate chip zucchini loaf the other day, with some frozen shredded zucchini. So good, and the kiddos loved it to! Can’t wait to try this one!
I’m so glad to hear that you liked the loaf — that recipe is my favorite (although these are close). 🙂 Thanks Katherine!
I’m totally with you on zucchini – it’s such an awesome veggie! One of my favorites for sure. I love the idea of sneaking it into some chocolate muffins. And I am the same way at the farmers’ market… give me all the produce! 🙂
I never want summer to end! 🙂
I love all the seasonal produce this time of year too, and I agree, it can be overwhelming! I just want to buy and eat it all while I can! These muffins look delicious! Love that you made them healthier, and you’re right, chocolate and zucchini are a wonderful pairing!
Thanks Leanne and I hope you get your fill of all the summer produce! 🙂
Can I use another oil
You sure can — any type of oil will work.