October 4, 2022
These chocolate zucchini muffins with half-melted chocolate chips is the type of healthy muffin recipe that’s worth making.
I don’t know who thought it would be a good idea to add shredded zucchini to baked goods, but we have a lot to thank them for. This sneaky veggie creates a soft texture without anyone noticing and keeps them super moist!
Healthy Chocolate Zucchini Muffins
While this chocolate zucchini muffin tastes like a treat, it’s made with healthy ingredients and no oils or added sugars. All the moisture comes from shredded zucchini and the sweetness from the mashed banana.
Even with all the chocolate going on, each muffin clocks in around 200 calories and only 12 grams of sugar. Compare that to a traditional 400-calorie muffin with 36 grams of sugar!
Here’s everything you need to make these yummy zucchini muffins happen:
- All-purpose flour: for a light texture or oat flour for a gluten-free muffin.
- Unsweetened cocoa powder: how we achieve that delicious chocolatey flavor.
- Baking powder: helps the muffin batter rise.
- Baking soda: another leavening agent that makes fluffy muffins.
- Banana: adds moisture and sweetness.
- Eggs: binds the batter ingredients.
- Vanilla extract: enhances the cocoa flavor.
- Zucchini: adds incredible moisture and makes these healthy chocolate muffins possible.
- Chocolate chips: for a double dose of chocolate.
How to Make Chocolate Zucchini Muffins
Now that you’ve got those ingredients in hand let’s turn these into warm chocolate muffins!
Wash the zucchini under warm water, then shred it using a cheese grater or food processor. Ring out or pat dry the zucchini with a paper towel or clean kitchen cloth.
- Get the oven ready
Preheat the oven to 350F, line a 12-count muffin pan with paper liners, and lightly coat them with cooking spray.
- Combine the dry ingredients
Mix the flour, cocoa powder, baking powder, and baking soda in a medium bowl.
- Mix the wet ingredients
In a large bowl, mash the banana, and mix it with the eggs and vanilla extract. Slowly combine the wet and dry ingredients until smooth.
- Fold in the good stuff
Add the zucchini and chocolate chips to the bowl and fold to incorporate them into the batter. Fill each muffin cup ¾th of the way.
Bake the muffins for 25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Remove them from the oven and allow them to cool for 5 minutes before enjoying.
Watch the magic happen in this quick recipe video:
Loving this yummy treat made with good-for-you ingredients? I’ve got plenty more ideas for you to try right here:
Clean Treats Cookbook
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Can You Make Chocolate Zucchini Muffins Gluten-Free?
You can certainly make these muffins gluten-free by swapping regular flour for equal parts oat flour or a 1:1 gluten-free all-purpose flour.
Oat flour is easy to make at home and will give these muffins a heartier texture while keeping the chocolatey goodness intact.
Do Chocolate Zucchini Muffins Need to be Refrigerated
If you want these chocolate zucchini muffins to last 5 days, refrigerate them in an airtight container once baked and cooled. However, they can also be stored at room temperature for up to 3 days.
My kitchen hack to keep room temperature muffins looking lovely is to place a paper towel on top of the muffins, then seal the container. The towel will blot up condensation and keep those babies fresh.
More Zucchini Baked Goods
Want more of this zucchini dessert phenomenon? You could also make these Lemon Poppyseed Zucchini Muffins, which have bright-sweet flavor, or my favorite Carrot & Zucchini Cake Bars. Those remind me of a carrot cake, and it’s chocked full of cinnamon spice and golden raisins. Lots to love!
Chocolate Chip Zucchini Muffins
- 1 medium zucchini, finely grated
- 2 cups flour, all-purpose or oat flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 medium ripe banana, ½ cup mashed
- 2 eggs
- 3 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350F and line a 12-count muffin pan with paper liners. For easy release, lightly spray each cupcake liner or use foil liners.
- Shred the zucchini with a cheese grater or in a food processor and ring out the excess moisture with a paper towel or clean kitchen cloth. Set aside.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda.
- In a separate large bowl, mash the banana with a fork. Add the eggs and vanilla extract, and whisk to combine.
- Slowly add the dry ingredients into the wet ingredients, and stir until you achieve a smooth chocolate batter. Add in the shredded zucchini and chocolate chips, folding to combine.
- Fill each muffin cup ¾th full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and allow the muffins to cool down for 5 minutes before serving.