Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are healthier double chocolate whole grain muffins packed with zucchini and big chocolate flavor!
**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!
Chocolate Zucchini Muffins
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.
- 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
- 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, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini (about 1 lb. or 2 medium)
- 1/3 cup dark chocolate chips
- 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.
- 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.
Serving Size:1 muffin
Amount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 2gCholesterol: 31mgSodium: 102mgCarbohydrates: 30gFiber: 3gSugar: 18gProtein: 4g