These Chocolate Zucchini Muffins are made with whole wheat flour and have less sugar than most muffins.
Heads us! This Chocolate Zucchini Muffin recipe was first published in August 2013. Photos updated July 2018. Post text remained unchanged.
These healthy muffins have two things going for them: chocolate and vegetables. Anytime I can combine those two things and have them for breakfast, I think I’m doing pretty well.
My girl Meghan agrees. Well, at least with the chocolate part. She recently declared chocolate her “very favorite food.”
Zucchini, on the other hand, is probably her least favorite vegetable. She’s come a long, long way from Operation: Eat More Vegetables, but zucchini has stayed on her black list. Throw it in a muffin, though, especially a chocolate muffin, and all bets are off. Zucchini gets eaten.
I made two batches of these and stocked up my freezer with muffins for the busy mornings ahead of us. School starts for Meghan tomorrow (kindergarten!) and I feel like summer is abruptly ending, even though technically there are a few weeks left. I’m glad to know we’ll be eating these for a little while even after the summer produce has left us.
How to Make Chocolate Zucchini MuffinsPrint
Whole wheat chocolate zucchini muffins
Healthier versions of favorite sweet treats
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
- 2 cups whole wheat pastry flour*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sucunat (natural sugar cane)
- 1/2 cup cacao powder or unsweetened cocoa powder
- 3 eggs
- 1 cup unsweetened almond milk (or milk of choice) plus 1 tablespoon vinegar (I used apple cider vinegar)
- 1/4 cup coconut oil, melted (or oil of choice)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2–2 cups finely shredded zucchini (from 2 small)
Preheat the oven to 400 degrees. In a large bowl, whisk together the dry ingredients well. In a separate bowl, lightly beat the eggs. Add the rest of the wet ingredients and whisk well. Mix the wet ingredients with the dry ingredients and stir until they are almost, but not quite mixed. Add in the shredded zucchini and stir until everything is just combined. Don’t overmix!
Spray a muffin tin with oil (if you are using paper liners, spray those). Fill each muffin cup almost all the way to the top, using a heaping 1/3 cup. Bake in the preheated oven for 16-18 minutes. Allow to cool about 10 minutes in the pan, and then transfer to a baking rack to cool completely. Enjoy!
*If you don’t have or can’t find whole wheat pastry flour, try substituting 1/2 all-purpose flour and 1/2 regular or white whole wheat flour.
- Serving Size: 1 muffin
- Calories: 212
- Sugar: 13.9g
- Sodium: 170mg
- Fat: 7.6g
- Carbohydrates: 31.5g
- Protein: 5.1g
Keywords: healthy muffins
Would you like more baking recipes with zucchini? Here’s some healthy recipes to try!