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Chocolate zucchini muffins on wire rack

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are healthier double chocolate whole grain muffins packed with zucchini and big chocolate flavor!  

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  • 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


  • 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!


  •  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: 1muffin, Calories: 215kcal, Carbohydrates: 30g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 31mg, Sodium: 102mg, Fiber: 3g, Sugar: 18g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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