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Adding shredded zucchini to chocolate muffins sneaks nutrition, creates a soft texture, and keeps them super moist!
Healthy Chocolate Zucchini Muffins
I have already added shredded zucchini to my carrot and zucchini bars and these lemon muffins. Now it’s time for the ultimate healthy treat: chocolate zucchini muffins! These muffins have no oils or added sugars, clocking in around 200 calories and only 12 grams of sugar each vs a traditional 400-calorie muffin with 36 grams of sugar!
Ingredients
I use all-purpose flour, but you can use oat flour to make them gluten-free. Then, you’ll need unsweetened cocoa powder, baking powder, baking soda (both for fluffiness), eggs, vanilla extract, and chocolate chips. The shredded zucchini adds incredible moisture, and the banana adds natural sweetness.
How to Make Chocolate Zucchini Muffins
Before the quick visual in the recipe card, check how I turn those ingredients into warm chocolate muffins!
- Shred the zucchini.
Use a cheese grater or a food processor, then pat it dry to absorb moisture. - Make the batter.
First, combine the dry ingredients; then mash the banana, and mix it with the eggs and vanilla extract in another bowl. Slowly combine the wet and dry ingredients until smooth. Finally, fold the zucchini and chocolate chips. - Bake at 350F for 25 minutes.
The muffins are ready when a toothpick inserted in the center comes out with only a few moist crumbs.
How to Store Chocolate Zucchini Muffins
If you want these chocolate zucchini muffins to last 5 days, refrigerate them in an airtight container once cooled. They can also be stored at room temperature for up to 3 days.
My kitchen hack to keep room temperature muffins looking lovely is to place a paper towel on top of the muffins, then seal the container. The towel will blot up condensation and keep those babies fresh.
More Healthy Muffin Recipes
Keep your breakfasts nutritious and delicious with these healthy Morning Glory muffins, these oatmeal muffins, these banana cottage cheese muffins, and these amazing strawberry yogurt muffins.
Double Chocolate Zucchini Muffins
Watch how it’s made:
Ingredients
- 1 medium zucchini, finely grated
- 2 cups flour, all-purpose or oat flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 medium ripe banana, ½ cup mashed
- 2 eggs
- 3 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Prep:
- Preheat the oven to 350F and line a 12-count muffin pan with paper liners. For easy release, lightly spray each cupcake liner or use foil liners.
- Shred the zucchini with a cheese grater or in a food processor and ring out the excess moisture with a paper towel or clean kitchen cloth. Set aside.
Make the batter:
- In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda.
- In a separate large bowl, mash the banana with a fork. Add the eggs and vanilla extract, and whisk to combine.
- Slowly add the dry ingredients into the wet ingredients, and stir until you achieve a smooth chocolate batter. Add in the shredded zucchini and chocolate chips, folding to combine.
Bake:
- Fill each muffin cup ¾th full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and allow the muffins to cool down for 5 minutes before serving.
Serve & store:
- You can enjoy these healthy muffins slightly warm or at room temperature.
- Once cooled, store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If storing on the counter, place a paper towel on top of the muffins, then seal the container to blot up condensation and keep the muffins fresh.
Rachel says
My kids LOVED these chocolate muffins. No one knew they had zucchini!
Sherry says
Made these chocolate muffins for my kids this week and they were a HUGE hit. No one could taste the veggies and everyone wanted seconds!