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

Chocolate Zucchini Muffins

Start your day with a freshly baked batch of 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

Ingredients

  • 1 3/4 cups whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 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
  • 3/4 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