Moist, rich, and delightfully chocolatey, Moist Chocolate Zucchini Muffins are the perfect way to enjoy a sweet treat while sneaking in some extra veggies. Surprisingly, the zucchini not only adds moisture but also blends seamlessly with the deep cocoa flavor, making these muffins irresistible to both kids and adults. Moreover, they are made with wholesome ingredients like whole wheat flour, applesauce, and dark chocolate chips, so you can indulge without the guilt. Whether you’re looking for a healthy dessert, a quick breakfast option, or a satisfying afternoon snack, these muffins deliver flavor and nutrition in every bite.
Try our Zesty Zucchini Egg Muffins for another veggie-packed recipe
Ingredients
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1 cup finely grated zucchini (moisture squeezed out)
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1 cup whole wheat flour
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½ cup cocoa powder (unsweetened)
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½ cup coconut sugar or brown sugar
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1 tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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1 large egg
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½ cup unsweetened applesauce
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¼ cup coconut oil (melted)
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1 tsp vanilla extract
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½ cup dark chocolate chips
Instructions of Moist Chocolate Zucchini Muffins:
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Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
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Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
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In another bowl, combine egg, sugar, applesauce, coconut oil, and vanilla extract until smooth.
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Fold in grated zucchini until evenly incorporated.
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Gradually mix the dry ingredients into the wet ingredients, stirring gently to avoid overmixing.
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Add chocolate chips and stir just until combined.
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Spoon the batter evenly into the muffin cups, filling each about ¾ full.
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Bake for 18–20 minutes or until a toothpick inserted into the center comes out mostly clean.
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Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Serving Tip
Serve these Moist Chocolate Zucchini Muffins warm with a drizzle of almond butter or enjoy them as a grab-and-go snack.