We have the perfect recipe for moist, dark, chocolate zucchini muffins!
Zucchini chocolate chip muffins are the best way to get healthy veggies and flavorful cocoa baked into one, grab-and-go muffin! Did we mention they are healthier, too?
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Everyone Love These Zucchini Muffins!
Finally, no more feeling guilty about double-chocolate chip muffins, since so many healthy ingredients are added! Just like banana coconut muffins, or double chocolate banana muffins, they make a perfect quick breakfast for kids now that it’s back to school— or maybe an after-school snack! Bake a bunch for the team, or pack some for an office meeting!
How To Make Zucchini Muffins Healthy
- No one has to know that these rich flavored muffins have zucchini in them!
- The same goes for the mashed bananas, or the switch from whole wheat or instead of white flour.
- Feel free to add wheat germ, flax meal, oatmeal, or even chia seeds for an extra boost of fiber, protein, antioxidants, and minerals!
How to Grate Zucchini for Muffins
Zucchini has a high water content and the skin on the outside is soft, so there is no need to peel zucchini before grating it. Using a box grater is easy for grating zucchini. Then press the grated zucchini between layers of paper towel to absorb extra moisture then measure.
Or, grate and measure 1 cup zucchini. Place on a clean kitchen towel and roll the towel up and wring out over the sink. Proceed with the recipe, leaving the zucchini wrapped in the towel. Ring it out again before adding it to the batter if the zucchini still has some liquid.
Making the Muffins
Zucchini chocolate-chocolate chip muffins are as easy as 1-2-3!
- Whisk the dry ingredients: whole wheat flour, cocoa, baking powder, baking soda, and salt in a small bowl.
- Beat eggs, sugar, milk, oil, vanilla, and banana together. Then mix dry and wet ingredients together. Fold in zucchini, chocolate chips, and walnuts along with other healthy add-ins if desired. Omit walnuts for school-friendly, nut-free muffins.
- Bake in a preheated oven according to recipe instructions at the bottom of this post!
PRO TIP: Toast the walnuts in a small saute pan until they are golden brown. Toasting them makes them extra crunchy in any recipe!
PRO TIP: Avoid over-stirring the batter so it bakes up nice and fluffy!
How Long to Bake Chocolate Zucchini Muffins
- For mini-muffins, bake for 14 to 16 minutes.
- For regular-sized muffins, bake for 23 to 27 minutes.
- For jumbo-sized muffins, bake for 26 to 28 minutes.
Test for doneness by inserting a wooden skewer or toothpick into the center of a muffin. If it comes out clean, remove muffins from the oven and let them cool completely in their muffin tin. I recommend checking about 2 minutes ahead of the bake time just in case your oven temperature is slightly off.
How to Store and Freeze Zucchini Muffins
Zucchini muffins are similar to a quick bread, which means they are dense enough to freeze beautifully without the quality being compromised once they are thawed.
- Zucchini muffins will stay fresh at room temperature in a container with a tight-fitting lid or in a zip top bag or Stasher bag. They should stay fresh for up to 4 days. Adding a slice of bread in with them will help absorb additional moisture.
- To freeze chocolate zucchini muffins, wrap individually in plastic wrap and place them in the freezer. They’ll thaw in a backpack or briefcase and be ready by lunchtime!
- Or, keep them in a large zip top bag in the freezer. Write the date on the outside of the bag. Frozen muffins will keep their flavor best for up to two months.
Chocolate Zucchini Muffins
- 1 ½ cups whole wheat flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup granulated sugar
- ½ cup milk
- 2 teaspoons oil
- 1 teaspoon vanilla extract
- 1 banana ripe, mashed
- 1 cup zucchini grated, excess liquid squeezed out
- ½ cup chocolate chips divided
- ¼ cup walnuts chopped
- Preheat oven to 375°F. Grease muffin tin or line with paper liners.
- In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk or beat together eggs, sugar, milk, oil, vanilla, and banana until well combined.
- Add flour mixture to wet mixture and stir with a spatula until just combined. Fold in zucchini, ¼ cup chocolate chips and walnuts, being careful not to overmix.
- Using scoop, divide batter evenly between 12 muffins in muffin tin. Sprinkle with remaining ¼ cup chocolate chips and bake 23 minutes or until toothpick comes out clean. Cool muffins completely in muffin tin. (Can remove after about 15 minutes, but the chocolate chips make it a messy job!)
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe adapted from Chatelaine
I don’t know what happened. I followed the directions, but substituted regular flour for the whole wheat .Finished baking them using paper liners, put them on the rack to cool and half the muffin stunt to the bottom. I’d like to use this recipe in a loaf pan. What size would I. Use and for how long? Thanks
Hi Margaret, I’d suggest that you spray your liners next time, that can help with the muffins sticking. I have never made this into a loaf. I’d try baking at 350F, and bake for 45-65 minutes. Let us know if you try making it into a loaf!
Made for friends who had a death in their family. We’re delicious.
Thank you for sharing Pat. I’m glad they were enjoyed. Sorry for you and your friends. ❤️
I just tried these used white lily self rising but added 1/2 teaspoon of baking soda and powderextra… perfect
So happy to hear that you love these muffins Joyce!