These chocolate zucchini muffins are the perfect mix of indulgent and wholesome. They’re soft, full of deep chocolate flavor, and sweetened with maple syrup (or honey), making them a guilt-free way to start your day or end your night.
This recipe was born out of my need to make something chocolaty that wouldn’t leave me in a sugar coma. And let’s be honest — when zucchini season rolls around, you’re either giving them away or sneaking them into everything.
Whether you’re trying to use up a summer zucchini or simply craving a healthier chocolate treat, this recipe is a keeper. I’ve made it for weekend brunches, packed it in lunchboxes, and even served it for dessert with a dollop of Greek yogurt and berries on the side.
Ingredients
- 1½ cups grated zucchini (measure before squeezing out the moisture)
- 2 large eggs
- ¼ cup avocado oil or olive oil
- ⅓ cup maple syrup (or this much honey)
- 2 teaspoons vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup chocolate chips (plus extra for topping)
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This step sets you up for easy cleanup and perfectly shaped muffins.
2. Prepare the Zucchini
Grate the zucchini using a box grater and measure it before squeezing. You’ll want to squeeze it over the sink or into a bowl using a clean kitchen towel or several paper towels. It’s amazing how much liquid you’ll get — this is a crucial step to avoid gummy muffins.
3. Mix Wet Ingredients
In a large bowl, whisk together the eggs, oil, maple syrup (or honey), vanilla, and applesauce until smooth. Once that’s all combined, stir in the grated zucchini. The mixture might look a bit lumpy or thick — that’s totally normal.
4. Mix Dry Ingredients
In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Cocoa powder not only gives these muffins their chocolatey edge, but also balances the natural sweetness of the applesauce and maple syrup.
5. Combine Wet and Dry
Add the dry mixture into the wet ingredients and stir gently until just combined. Overmixing is the enemy of fluffy muffins, so keep it light and quick. Fold in the chocolate chips for that final hit of sweetness.
6. Fill and Bake
Using a scoop or spoon, divide the batter evenly into the muffin tin, filling each cup about ¾ full. Top with a few extra chocolate chips if you like. I always do — because who doesn’t love a melty chocolate top?
7. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Your kitchen will smell like a chocolate dream.
8. Cool and Enjoy
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. They’ll firm up a bit as they cool, and the flavors deepen beautifully.
Storage Tips
These muffins hold up well, which makes them great for meal prep. Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
They also freeze wonderfully. Just wrap them individually in foil or parchment and toss in a freezer-safe bag. When you need one, microwave for about 20–30 seconds or let it thaw at room temperature.
I usually make a double batch and keep half in the freezer. It’s one of those treats that feels homemade and fresh, even when it’s been frozen for a few weeks.
Why This Recipe Works
These muffins are soft and tender, with a rich cocoa flavor and just the right amount of sweetness. The applesauce and zucchini work together to keep things moist without needing much oil. Whole wheat flour adds a slight nuttiness and extra fiber, while the chocolate chips make them feel like dessert.
What I love most is how versatile they are. You can easily swap ingredients based on what you have or need:
- Use regular all-purpose flour or a mix if you prefer a lighter texture.
- Make it vegan by using flax eggs and maple syrup.
- Want more protein? Stir in a tablespoon of nut butter or add a scoop of protein powder.
- Add chopped walnuts or pecans for crunch.
Perfect for Every Occasion
These chocolate zucchini muffins have been my go-to for brunches, road trips, and even as a post-workout snack. They’re satisfying without being overly sweet, and they’re just indulgent enough to curb any chocolate craving.
Serve them with coffee in the morning, pack them in school lunches, or enjoy one late at night when you want a treat but still want to feel good about it. They check all the boxes.
Why I love Them
Chocolate zucchini muffins prove that healthy and delicious aren’t opposites — they’re actually best friends. These muffins come together quickly, freeze well, and make it easy to sneak some veggies into your day without sacrificing taste.
If you’ve got a zucchini sitting in your crisper or just want a go-to chocolate muffin recipe that doesn’t feel like a sugar bomb, this one won’t let you down.
