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Home » Course » Dessert » Healthy Chocolate Zucchini Muffins

Published: Jul 11, 2020 · Modified: Apr 8, 2021 by Veronika's Kitchen * This post may contain affiliate links

Healthy Chocolate Zucchini Muffins

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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!

Chocolate Muffins on a wooden plate.

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.

Chocolate Zucchini Muffin on a wire rack.

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
Ingredients for Chocolate Zucchini Muffins.

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).

Process photos of how to make Chocolate Zucchini Muffins.

In a large mixing bowl, whisk together wet ingredients (vegetable oil, apple sauce, eggs, sugar, and vanilla extract) (Photos 5-10).

Process photos of how to make Chocolate Zucchini Muffins.

Add dry ingredients to wet ones and fold it in (Photos 11-12).

Process photos of how to make Chocolate Zucchini Muffins.

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).

Process photos of how to make Chocolate Zucchini Muffins.

Add grated zucchini and chopped walnuts, and fold it in (Photos 16-19).

Process photos of how to make Chocolate Zucchini Muffins.

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.

Chocolate Zucchini Muffins before and after baking.

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.

Chocolate Zucchini Muffins in a baking pan.

Frequently Asked Questions

How to make muffins light and fluffy?

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.

How to keep them moist?

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.

How to store?

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.

How long they stay fresh?

They will stay fresh for about 3 days if you keep at room temperature or about a week if you refrigerate.

Can I freeze them?

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.

A bite shot of a chocolate zucchini muffins.

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

A bite shot of a chocolate zucchini muffins.
Print Recipe
5 from 6 votes

Healthy Chocolate Zucchini Muffins

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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 277kcal
Author: Veronika’s Kitchen

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

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.
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.
How to store?
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.
How long they stay fresh?
They will stay fresh for about 3 days if you keep at room temperature or about a week if you refrigerate.
Can I freeze them?
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.

Nutrition

Serving: 1muffin | Calories: 277kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 196mg | Fiber: 3g | Sugar: 14g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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.

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    Recipe Rating




  1. Nicoletta says

    July 19, 2020 at 11:13 pm

    5 stars
    Zucchini and chocolate is such a delicious and wholesome combination. Loving all the ingredients in these muffins, plus they look so fluffy!

    Reply
  2. Sara says

    July 18, 2020 at 2:38 pm

    5 stars
    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!

    Reply
  3. Tammy says

    July 17, 2020 at 2:26 pm

    5 stars
    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

    Reply
  4. Ramona says

    July 14, 2020 at 4:24 pm

    5 stars
    I am loving this idea of zucchini and chocolate combined! what an interesting combo. This is such a great way to eat muffins in a healthier way. I love trying new things and this recipe is perfect for that, thank you for sharing!

    Reply
  5. Karen says

    July 14, 2020 at 9:48 am

    I would LOVE to start my day with a chocolate zucchini muffin!! It’s crazy how my normally picky son devours these.

    Reply
  6. Çitra's Home Diary says

    July 14, 2020 at 8:29 am

    This muffin absolutely can get me a big hug from my kid 🙂 And I love the fact that this use zucchini in it!

    Reply
  7. Marta says

    July 13, 2020 at 11:24 pm

    I just bought a ton of zucchini on sale and had no idea what I was going to do with. Thankful I found this!

    Reply
  8. Chef Dennis says

    July 13, 2020 at 8:37 pm

    5 stars
    Muffins are one of my favorites! These Chocolate Zucchini Muffins look so mouthwatering that I am starting to crave!

    Reply
  9. Kathryn Donangelo says

    July 13, 2020 at 7:40 pm

    5 stars
    these muffins are so good you can’t even taste the zucchini. Making these again over the weekend!

    Reply
  10. Sabreena says

    May 08, 2020 at 1:58 am

    Hi can the coconut oil be substituted for applesauce or olive oil? thanks

    Reply
  11. swathi says

    August 21, 2017 at 10:51 pm

    Looks delicious I have one zucchini in my fridge I will give this one a try as my son love chocolate muffins.

    Reply
    • Veronika's Kitchen says

      August 23, 2017 at 8:31 am

      Thank you, Swathi)

      Reply
  12. Christine - Jar Of Lemons says

    August 20, 2017 at 8:02 pm

    YUM! This is so perfect for back to school season. Love it!

    Reply
    • Veronika's Kitchen says

      August 23, 2017 at 8:31 am

      Thank you, Christine)

      Reply
  13. Noel says

    August 20, 2017 at 10:09 am

    My daughter can detect a zucchini bit no matter how well I’ve hidden it. Maybe this recipe will be her undoing!

    Reply
    • Veronika's Kitchen says

      August 23, 2017 at 8:30 am

      Thank you, Noel! They taste just like chocolate muffins)

      Reply
  14. Veena Azmanov says

    August 20, 2017 at 5:25 am

    I’ve made Zucchini muffins before but never added chocolate to the mix. Always wondered should I? Should I not? – Your recipe sounds yum. Can’t wait to try.

    Reply
    • Veronika's Kitchen says

      August 20, 2017 at 9:17 am

      Thank you, Veena! You definitely should try this chocolate version! They taste like real chocolate muffins, but more nutritious)

      Reply
  15. Gloria @ Homemade & Yummy says

    August 19, 2017 at 6:09 pm

    This is such a great way to use all that garden zucchini. Great breads and muffins that are do nice and moist. I would eat these for breakfast, lunch or snack any day of the week.

    Reply
    • Veronika's Kitchen says

      August 20, 2017 at 9:15 am

      Thank you, Gloria)

      Reply
  16. Alicia Taylor says

    August 18, 2017 at 2:23 pm

    Ok – just yum! I love zucchini nut bread but haven’t had it with chocolate. The next time hubby says he’s craving chocolate, I’ll make these. I have a ton of zucchini in my freezer from Summer’s bounty

    Reply
    • Veronika's Kitchen says

      August 20, 2017 at 9:14 am

      Thank you, Alicia) Your husband will love these muffins!

      Reply
  17. Marlynn | UrbanBlissLife says

    August 18, 2017 at 11:17 am

    Love muffins that are loaded with veggies like this! Especially chocolate muffins. What a great way to enjoy chocolate and get some yummy added nutritional value too!

    Reply
    • Veronika's Kitchen says

      August 20, 2017 at 9:13 am

      Thank you, Marlyn!

      Reply
  18. Joanna @ Everyday Made Fresh says

    August 18, 2017 at 10:32 am

    I’ve made one sweet treat with zucchini, and crazy enough, it didn’t contain chocolate! Which is really crazy because chocolate is my favorite. I’ve got to make these.

    Reply
    • Veronika's Kitchen says

      August 20, 2017 at 9:13 am

      Thank you, Joanna) I am sure you will love them!

      Reply

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