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Chocolate Zucchini Muffins recipe

Whole wheat chocolate zucchini muffins


Healthier versions of favorite sweet treats



Dry Ingredients

  • 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

Wet Ingredients

  • 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 1/22 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.  

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 212
  • Sugar: 13.9g
  • Sodium: 170mg
  • Fat: 7.6g
  • Carbohydrates: 31.5g
  • Protein: 5.1g

Keywords: healthy muffins