Start your day with a freshly baked batch of healthy Chocolate Zucchini Muffins that are packed with nutritious ingredients! They are made with whole wheat flour, raw sugar, and completely dairy-free!
If you are a chocolate lover and enjoy baking, but want to stay on the healthy side, you need to try these scrumptious Chocolate Zucchini Muffins! They have rich chocolate flavor, yet are absolutely healthy!
This recipe is based on my popular Carrot Zucchini Muffins and have a similar light and fluffy texture.
If you are looking for more baking ideas, you might also like my Morning Glory Muffins, Healthy Chocolate Chip Banana Muffins, and Cinnamon Muffins with Glaze.
What makes these muffins healthy
When you taste these muffins, you’ll never believe that they are healthy. Rich, moist, flavorful, they have everything you want in baked goods! In addition to the decadent flavor, they are packed with healthy ingredients, like:
- Whole wheat flour
- Raw Cane sugar/ Coconut Sugar
- Vegetable oil
- Zucchini
- Walnuts
How to make it
Preheat the oven to 375°F, line a muffin pan with cupcake liners, and set aside. If you don’t want to use liners, you can just grease the muffin pan with vegetable oil or non-stick spray.
In a mixing bowl, mix dry ingredients (whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt) (Photos 1-4).
In a large mixing bowl, whisk together wet ingredients (vegetable oil, apple sauce, eggs, sugar, and vanilla extract) (Photos 5-10).
Add dry ingredients to wet ones and fold it in (Photos 11-12).
Then prepare the zucchini. Wash them thoroughly and grate, using a large grater. Squeeze the juices through a cloth or a clean towel (Photos 13-15).
Add grated zucchini and chopped walnuts, and fold it in (Photos 16-19).
Divide the mixture between 12 muffin tins. Bake at 375°F for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Take them out of the oven and let sit on the counter in a muffin pan for about 10 minutes, then transfer to a wire rack to cool off completely.
Tips for best results
- Make sure you squeeze out all the extra juices from grated zucchini before adding them to the batter. That will prevent the muffins from getting soggy.
- Don’t overmix the batter or it will come out tough.
Options and Substitutions
Walnuts. If you are allergic to nuts or simply don’t like them, you can use chocolate chips instead.
Sugar. I like to use raw cane sugar, but you can easily swap it with coconut sugar. Just make sure you don’t use maple syrup, otherwise they will come out soggy.
Frequently Asked Questions
It is all about leavening. We need to use the right ratio of baking soda and baking powder to generate the rise. If you don’t put enough, they won’t rise. Put too much, and they will rise too quickly and then will collapse.
Make sure you don’t leave them sitting on the counter uncovered. After they cooled off, they should be stored in an air-tight container or a zip-lock bag.
Line a piece of paper towel on the bottom of the container, put the muffins on top, and place another piece of paper towel on top, then close the lid. This way the towel will help to absorb any excess moisture from the muffins, so they don’t get soggy.
They will stay fresh for about 3 days if you keep at room temperature or about a week if you refrigerate.
If you want to freeze them, wrap each muffin with a plastic wrap or foil, then put in a zip-lock bag. You can freeze them for up to 2 months. When ready to eat, you can take them out of the freezer and let sit on a counter for about 20 minutes.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Healthy Chocolate Zucchini Muffins
Ingredients
- 1 ¾ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¼ cup unsweetened apple sauce
- 1 cup raw cane sugar or coconut sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups zucchini grated, squeezed from juices
- ¾ cup walnuts chopped
Instructions
- Preheat the oven to 375°F, line a muffin pan with cupcake liners, and set aside. If you don’t want to use liners, you can just grease the muffin pan with vegetable oil or non-stick spray.
- In a mixing bowl, mix dry ingredients (whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt).
- In a large mixing bowl, whisk together wet ingredients (vegetable oil, apple sauce, eggs, sugar, and vanilla extract).
- Add dry ingredients to wet ones and fold it in.
- Wash zucchini thoroughly and grate, using a large grater. Squeeze the juices through a cloth or a clean towel.
- Add grated zucchini and chopped walnuts, and fold it in.
- Divide the mixture between 12 muffin tins. Bake at 375°F for about 20-25 minutes, or until a tooth pick inserted in the middle comes out clean.
- Take them out of the oven and let sit on the counter in a muffin pan for about 10 minutes, then transfer to a wire rack to cool off completely.
Video
Notes
Nutrition
Update Notes: This post was originally published in 2017, but was republished with new photos, step by step instructions, tips, and FAQs in July of 2020.
Zucchini and chocolate is such a delicious and wholesome combination. Loving all the ingredients in these muffins, plus they look so fluffy!
These muffins are soooo fluffy and delicious! I love using zucchini in desserts, and this is easily my favorite way to use it for muffins! Thank you for the recipe!
Your photos are gorgeous! These muffins look so moist and so delicious! I wish I had one right now…I’ve been craving muffins lately in the morn. These are perfect <3