Chocolate Zucchini Muffins

One chocolate zucchini muffin in focus with a bite taken out of it.

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Rich and delicious chocolate zucchini muffins with a healthy(ish) twist and a full serving of fresh zucchini for added nutrition!


  • 1/2 cup white flour
  • 3/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp butter, melted
  • 1/3 cup honey or maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 3/4 cup almond milk (or other non-dairy milk)
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini, squeezed of all liquid*
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F and line a 12 cup muffin tin with liners.
  2. In a large bowl combine white flour, whole wheat flour, cocoa powder, baking soda and salt.
  3. In a separate bowl whisk together butter, honey or maple syrup, applesauce, egg, almond milk and vanilla.
  4. Slowly incorporate dry mix into wet. Stir in shredded zucchini and chocolate chips.
  5. Divide batter evenly into 12 muffin cups.
  6. Bake for 22-25 minutes or until tops spring back and no wet batter remains when picked with a toothpick.
  7. Allow to cool for 20 minutes before removing to cool completely on a wire rack.
  8. Will keep up to 3-4 days in an airtight container or freeze individually for up to 3 months.

*Roughly one medium-large zucchini. Place in paper towel or a dish towel and squeeze to remove all liquid. Do not skip this step!