After a lot of thought, I’ve decided zucchini might be my favorite vegetable — and for good reason. Its versatility is amazing: it works beautifully in savory dishes, as a side, and surprisingly well in sweet recipes. I especially love sneaking zucchini into muffins, breads, and breakfast bakes because it adds moisture and nutrition without changing the flavor. These Double Chocolate Zucchini Muffins are a perfect example: rich with chocolate, moist and fluffy, and you would never guess they contain zucchini.
Why add zucchini?
Adding zucchini to baked goods might sound odd, but it’s a smart way to boost moisture and nutrition without altering taste. The grated zucchini melts into the batter, keeping muffins extra tender and slightly denser in the best way. Even picky eaters often don’t notice it, so it’s an easy trick to add vegetables into breakfasts and treats.
Ingredients for Double Chocolate Zucchini Muffins
This recipe uses a few healthier swaps—whole wheat pastry flour and coconut sugar—to keep these muffins indulgent but a bit more nutritious than a typical version.
- Shredded zucchini: 1 cup (about one medium zucchini)
- Eggs: 2
- Coconut sugar: 1 cup
- Butter, melted: 1/2 cup
- Almond milk (or milk of choice): 1/2 cup
- Whole wheat pastry flour: 1 2/3 cups
- Cocoa powder: 1/3 cup
- Chocolate chips: 1/2 cup plus extra for topping
- Baking powder: 2 tsp
- Vanilla extract: 1 tsp
- Salt: 1/2 tsp
How to make Double Chocolate Zucchini Muffins
Preheat the oven to 350 degrees F.
Shred the zucchini and measure out 1 cup. Squeeze out excess liquid: wrap the shredded zucchini in paper towel and press to remove moisture.
In a large bowl, combine the drained zucchini with the eggs, coconut sugar, melted butter, almond milk, and vanilla extract. Mix until evenly combined.
Add the whole wheat pastry flour, cocoa powder, baking powder, and salt to the wet mixture. Stir until just combined and smooth. Fold in the chocolate chips.
Line or grease a 12-cup muffin tin. Use an ice cream scoop or large spoon to portion batter into each cup; this recipe yields 12 muffins. Top each muffin with extra chocolate chips and a light sprinkle of salt if desired.
Bake for about 25 minutes. Check doneness with a toothpick — it should come out clean or with a few moist crumbs. Allow muffins to cool slightly before removing from the tin.
Serve warm or at room temperature. These muffins freeze well when wrapped tightly, making them a convenient grab-and-go breakfast or snack.
Tips and frequently asked questions
Should I peel the zucchini?
No need to peel it. The skin adds tiny green flecks and nutrients, and once shredded and mixed into the batter it’s undetectable in flavor. Just wash the zucchini well before shredding.
How much is one cup shredded?
One medium zucchini usually yields about 1 cup shredded. Adjust up or down if your zucchini is notably small or large.
How do I know when the muffins are done?
Use the toothpick test: insert a toothpick into the center of a muffin — if it comes out clean or with a few moist crumbs, they’re done. If it’s wet batter, return them to the oven for a few more minutes.
More muffin ideas
- Easy Chocolate Chip Muffins
- Pumpkin Muffins
- Cranberry Orange Bread
- Sweet Potato Chocolate Chip Muffins
- Healthy Double Chocolate Chip Cookies
Share your results
If you try these Double Chocolate Zucchini Muffins, I’d love to see your photos. Tag @wellnessbykay on Instagram so I can admire and share your creations!
Double Chocolate Zucchini Muffins
- Author: Kayla Berman
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 minutes
- Yield: 12 Muffins
- Category: Muffins
- Method: Baked
- Cuisine: American
Description
Double Chocolate Zucchini Muffins are moist, fluffy, and full of chocolate flavor. Using whole wheat pastry flour and coconut sugar makes them a bit healthier while still perfect for breakfast or dessert. Best of all, the zucchini is undetectable but adds moisture and nutrients.
Ingredients
- 1 cup shredded zucchini
- 2 eggs
- 1 cup coconut sugar
- 1/2 cup butter, melted
- 1/2 cup almond milk
- 1 2/3 cup whole wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees F.
- Shred the zucchini, measure 1 cup, and squeeze out excess liquid.
- In a large bowl, mix the zucchini with eggs, coconut sugar, melted butter, almond milk, and vanilla.
- Add whole wheat pastry flour, cocoa powder, baking powder, and salt; stir until combined.
- Fold in the chocolate chips.
- Portion the batter into a greased or lined 12-cup muffin tin.
- Top with extra chocolate chips and a light sprinkle of salt if desired.
- Bake about 25 minutes, then check with a toothpick for doneness.
- Allow to cool slightly, then enjoy.