Ever wish your breakfast could taste like dessert but still be considered a “healthy choice”? Well, meet your new morning obsession: Chocolate Zucchini Muffins. These little gems check all the boxes—they’re rich, moist muffins that sneak in a veggie boost (thank you, zucchini), and they’re naturally sweetened with maple syrup and applesauce. Healthy muffins that satisfy a chocolate craving? Yes, please!
Whether you’re dealing with picky eaters, a surplus of zucchini, or just need a sweet pick-me-up with your coffee, this muffin recipe is about to be your go-to.
Why You’ll Love These Chocolate Zucchini Muffins
- Made with whole wheat flour and no refined sugar.
- Incredibly moist muffins thanks to applesauce and zucchini.
- A healthy treat perfect for kids’ lunchboxes or grab-and-go breakfasts.
- A delicious way to use up your zucchini stash.
Ingredients
- 1½ cups grated zucchini, moisture squeezed
- 2 large eggs
- ¼ cup avocado or olive oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ⅓ cup chocolate chips, plus more for topping
How to Make It
- Preheat your oven to 375°F and line a 12-cup muffin tin or grease it lightly.
- Wrap the grated zucchini in a towel and squeeze out as much water as you can. Trust me—this step is key to fluffy, not soggy, muffins.
- In a large bowl, whisk together the eggs, oil, maple syrup, vanilla, and applesauce. Add the zucchini and stir to combine.
- In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
- Gently stir the dry ingredients into the wet. Don’t overmix—we’re baking muffins, not building muscle.
- Fold in the chocolate chips and spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle a few extra chips on top if you’re feeling fancy.
- Bake for 18–20 minutes or until a toothpick comes out clean or they reach 200°F internally.
- Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Healthy Muffins Ever
- Don’t skip squeezing the zucchini. It makes all the difference between a soggy muffin and a fluffy one.
- Want them extra chocolatey? Use mini chocolate chips for better distribution.
- These muffins freeze beautifully. Pop them in a freezer bag and microwave for 20 seconds when you need a quick treat.
- Add chopped walnuts or flaxseed for extra texture and nutrients.
A Little Backstory: Muffin Magic Born from a Garden Overflow
I created this recipe during one of those summers when the zucchini plants took over the garden. You know the type—where you’re googling “zucchini recipes” at 10 p.m. and bribing neighbors to take a few off your hands. These muffins were my eureka moment. I made a batch, my kids devoured them, and I realized I’d hit the jackpot: a healthy, chocolatey breakfast muffin that didn’t taste like health food.
What to Serve with Chocolate Zucchini Muffins
These muffins pair beautifully with a hot cup of coffee or a chilled almond milk latte. Add some Greek yogurt and fresh berries on the side for a balanced breakfast. They also make a fantastic addition to brunch spreads or afternoon snack plates alongside sliced fruit and nuts.
How to Store Your Muffins
Once fully cooled, store muffins in an airtight container in the fridge for up to 5 days. They actually get better the next day as the flavours meld. For longer storage, freeze them individually and thaw overnight or warm up in the microwave for 20–30 seconds.
FAQs
Can I make these gluten-free?
Yes! Substitute the whole wheat flour with your favorite 1:1 gluten-free flour blend.
Can I use honey instead of maple syrup?
Absolutely. Honey works well and adds a slightly richer flavour.
What if I don’t have applesauce?
Mashed bananas or plain Greek yoghurt make great alternatives.
Are these breakfast muffins or dessert?
Both! They’re wholesome enough for breakfast and tasty enough to double as dessert.
Wholesome, Chocolatey, and Utterly Delicious
These Chocolate Zucchini Muffins prove you don’t have to choose between healthy and indulgent. Moist muffins filled with rich cocoa, naturally sweetened and boosted with zucchini? That’s a win-win in any book. Perfect for breakfast, snacking, or dessert—these muffins will quickly become a staple in your recipe rotation. Happy baking!
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Moist, Chocolatey, and Surprisingly Healthy: Your New Favorite Chocolate Zucchini Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Chocolate Zucchini Muffins are rich, moist, and chocolatey—yet secretly healthy! Made with whole wheat flour, maple syrup, and applesauce, they pack in fiber and natural sweetness while sneaking in zucchini for extra moisture. Perfect for breakfast, snacking, or dessert.
Ingredients
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1½ cups grated zucchini, moisture squeezed
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2 large eggs
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¼ cup avocado or olive oil
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⅓ cup maple syrup
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2 tsp vanilla extract
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⅔ cup unsweetened applesauce
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1¼ cups whole wheat flour
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¼ cup unsweetened cocoa powder
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½ tsp baking soda
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1 tsp baking powder
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1 tsp cinnamon
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½ tsp salt
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⅓ cup chocolate chips, plus more for topping
Instructions
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Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin.
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Wrap zucchini in a towel and squeeze out excess moisture.
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In a bowl, whisk eggs, oil, maple syrup, vanilla, and applesauce. Stir in zucchini.
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In another bowl, mix flour, cocoa, baking soda, baking powder, cinnamon, and salt.
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Add dry ingredients to the wet and stir gently until combined.
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Fold in chocolate chips. Spoon batter into muffin cups ¾ full and top with extra chips.
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Bake 18–20 minutes or until a toothpick comes out clean or the center reaches 200°F.
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Cool in the pan 10 minutes, then transfer to a wire rack.
Notes
Always squeeze the zucchini to prevent soggy muffins.
Substitute applesauce with mashed bananas or Greek yogurt.
Use mini chips for better chocolate distribution.
Freeze leftovers for quick snacks—microwave for 20–30 seconds to enjoy.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American