Nutrition

Chocolate Zucchini Muffins – (Best Recipe + Video)

These homemade chocolate zucchini muffins are packed with rich chocolate flavor. It’s healthy for breakfast and delicious for dessert!

Why You’ll Love These Chocolate Zucchini Muffins

Soft and moist texture. Hidden vegetables add moisture without any extra fat, resulting in perfectly fluffy muffins every time.
There are two types of chocolate. Using both high-quality cocoa powder and chocolate chips makes these double chocolate muffins extra chocolatey and delicious.
Muffins are a family favorite. I have been using this recipe for years and my whole family loves it too. Cakey chocolate muffins are a great way to use zucchini from the farmer’s market or sneak more vegetables into your diet. No one can tell!
Dairy-free and low in calories. they Less than 100 calories per pieceThere are egg-free, gluten-free, vegan, and sugar-free options. Thanks to pumpkin and antioxidant-rich cocoa, each muffin delivers health benefits, including 14% of your RDA in fiber and 7% of iron.
Easy to make and easy to eat. All you need is a bowl and a few basic ingredients. The recipe is freezer friendly and mess-free. It’s a great choice anytime you want a quick breakfast or quick snack on the go.

You too will love this healthy chocolate banana bread.

Step-by-step recipe video

Ingredients for Healthy Zucchini Muffins with Chocolate Chips

main ingredients

pumpkin – The recipe calls for 3/4 of a cup of grated fresh pumpkin, which is equivalent to 1 medium green pumpkin. Feel free to substitute an equal amount of yellow summer squash.

Cocoa Powder – Use unsweetened cocoa powder instead of Dutch-processed cocoa. It is readily available in the baking section of most grocery stores. If desired, you can also add up to 2 tablespoons of chocolate protein powder with cocoa.

flour – I’ve had success with all-purpose white flour, cup-to-cup gluten-free flour, and spelled flour. Spelled is my personal favorite. This is because it is a whole grain and produces a lighter cake texture than using whole wheat flour.

*If you’re interested in a keto or paleo zucchini recipe, try this Almond Flour Zucchini Bread.

Sweetener – This can be classic white sugar, unrefined cane sugar, or a sugar-free granular sweetener of the same size as sugar. I’ve never tried pure maple syrup or honey here, so it’s not a good substitute for liquid sweetener.

Vanilla Extract – Pure vanilla extract enhances the deep chocolate flavor of the muffins. For the best taste, buy pure vanilla extract, not imitation.

water – I love making vegan versions of recipes that grow well without eggs. If it is non-vegetable, you can replace the water with 2 eggs.

Other Ingredients – The salt adds depth of flavor, and the baking powder acts as a leavening agent, giving the finished muffins a nice domed top.

Oil (optional) – Adding a fourth cup of vegetable oil or melted coconut oil will give your cupcakes a richer flavor with a softer crumb. Unsalted or non-dairy butter also works.

For oil-free and low-fat use Healthy Chocolate Zucchini MuffinsReplace the oil with high-protein Greek yogurt or mashed banana. Chocolate banana zucchini bread muffins? Yes, please.

Chocolate chips (optional) – As a chocolate addict, I almost always add a handful of mini dark chocolate chips into the batter, stir it in, and sprinkle a little more on top. You can never have too much chocolate!

How to make the recipe

First, preheat the oven to 350°F or 176°C. Line or grease a standard-sized cupcake pan, or take out a silicone muffin pan.
Wash the zucchini and finely grate it using a grater or food processor. Set the grated pumpkin aside.
Next, combine the dry ingredients (flour, cocoa powder, sweetener, baking powder, salt, and optional chocolate chips) in a large mixing bowl. Stir until well mixed.
Add the wet ingredients (pumpkin, oil or yogurt, eggs or water, and pure vanilla extract) to the bowl with the dry ingredients and whisk until evenly combined. Do not overstir.
Divide chocolate muffin batter into prepared baking pans. It should fill 12 muffin tins about two-thirds full.
Add more chocolate chips to the top if desired. Then bake on the center rack of the oven for 16 minutes or until the muffins are puffed. A toothpick inserted into the center of a muffin will come out almost clean when done.
Let your chocolate baked goods cool and enjoy them plain or topped with peanut butter, almond butter, cream cheese, or other garnishes of your choice.

Katie’s Tips for the Best Chocolate Zucchini Muffins

Start with high-quality ingredients. Look for firm pumpkins with no soft spots or wrinkles. Choose thinner vegetables, as very thick summer squash often contain excess moisture. And high-quality cocoa powder will give you the most decadent chocolate flavor.

Follow the recipe. The first time you make muffins, follow the instructions exactly without changing or omitting any ingredients. Once you see how the recipe turns out, have fun customizing it using different flours, sweeteners, and more.

Calibrate your oven. Many ovens are not properly calibrated, which can result in uneven baking results. If your oven is set to 350 degrees, your oven thermometer should also read 350 degrees.

Cool down. Let the muffins cool completely before transferring them to a container. Cover loosely with a towel and store on the counter overnight. After one day, leftovers should be stored in a covered container and refrigerated for up to 4 days. Alternatively, freeze for up to 3 months and thaw frozen muffins before eating.

Want to turn this into a mini muffin recipe? Use the recipe below using a mini muffin pan. Mini Chocolate Zucchini Muffins take about 8 minutes to bake.

Or try making chocolate zucchini cupcakes. Top with chocolate cream cheese frosting or your favorite store-bought or homemade icing.

Recipes are from my Chocolate Zucchini Cake and this Chocolate Zucchini Bread .

1. Preheat oven to 350°F (176°C). Line or grease a standard-size muffin tin.
2. In a large bowl, whisk together the flour, cocoa powder, sweetener, baking powder, salt, and chocolate chips.
3. Add wet ingredients (zucchini, eggs or water, oil, vanilla extract) and whisk until evenly combined. Do not overstir the batter.
4. Divide the mixture evenly into the muffin tin. Sprinkle more chocolate chips on top if desired.
5. Bake on the center rack of the oven for 16 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool and enjoy. If you can wait, these chocolate zucchini muffins will taste even better the next day!
7. After cooling, store leftovers loosely covered at room temperature overnight, or for long-term storage, store in a covered container in the refrigerator or freezer.