This is one of my all-time favorite baked goods recipes to make, specifically in late summer when my garden is overflowing with zucchini. These Double Chocolate Zucchini Muffins are the perfect mix between a fudgy brownie and a rich, chocolate cupcake. They’re always a hit with my family, and I love that they’re made with less sugar and have some veggies mixed in.
Lately, my almost 5-year-old daughter has found a passion for baking (with a little help from me), and these muffins have become one of my go-to recipes to make with her. While they definitely will satisfy a sweet tooth craving, I feel good about serving them thanks to the better-for-you ingredients I use in my recipe.
Recipe Highlights
- They’re incredibly easy to make. I simply mix the ingredients all in one bowl, then bake in a muffin tin (I like to use a silicone muffin pan for this recipe – no paper liners are needed).
- There’s no need to squeeze the excess moisture out of the zucchini, which is often a step when baking with shredded zucchini. This recipe relies purely on the liquid from the zucchini to create a perfectly moist muffin.
- I’ve scaled back the sugar in this recipe to just ½ cup sugar (and no other sweeteners, like brown sugar or maple syrup). I’ve found that cane sugar creates the best texture, but my recipe calls for far less than traditional chocolate muffin recipes.
- It’s a great way to use up the extra zucchini growing in my garden and spotted bananas that I almost always have on hand.
- It’s a great recipe I can make ahead for lunchbox treats and breakfast meal prep.
Ingredient Highlight: Zucchini
I love how versatile this fruit is (yes, it’s a fruit!) and that it can be used in both sweet and savory recipes. Additionally, the nutritional benefits of zucchini are pretty impressive. Zucchini:
- Is a good source of vitamin A, vitamin C, and vitamin K.
- Is rich in potassium, magnesium, and folate.
- Contains soluble and insoluble fiber to support healthy digestion.
- Is rich in antioxidants like lutein and zeaxanthin, and anti-inflammatory nutrients.
Some Other Key Ingredients
As a dietitian in the kitchen, I focus on creating recipes that deliver on flavor while using real foods that offer nutritional benefits. While these muffins taste like a chocolatey treat, they’re packed with wholesome ingredients, including:
- Unsweetened cocoa powder (or cacao powder): Cocoa powder is a surprising source of fiber, and contains some powerful antioxidants that can help tame inflammation.
- Avocado oil: Avocado oil contains healthy monounsaturated fats, which is why I love using it in a lot of my baking recipes. However, if I don’t have avocado oil on hand, I can always use olive oil as a substitution.
- Bananas: Bananas add extra moisture and natural sweetness to the muffins. They are also a great source of fiber, Vitamins C and B6, and potassium. If I have run out of bananas or don’t have any, I can add in 1 cup of applesauce instead.
Find the ingredient list with exact measurements in the recipe card below.
The Easiest Way To Shred Zucchini
I like to keep things pretty simple in my kitchen, so instead of fancy appliances, I just use a basic box grater to shred the zucchini. It gives the zucchini the perfect texture and makes mixing easy, allowing you to get delicious, grated zucchini in every bite. Plus, with this method, the pieces become so small and tender that you can barely tell they’re in there – which is a big bonus if you’ve got little ones who like to inspect every bite before eating something!
Make it Dairy Free
This muffin recipe doesn’t call for butter or yogurt, so I can easily make it dairy-free by just opting for dairy-free chocolate chips or dark chocolate chips instead of regular milk chocolate mini chocolate chips.
Make It Into A Loaf Instead
Sometimes I change things up by using this recipe to make chocolate Zucchini Bread instead of muffins. To do this, I use a greased 9×5-inch loaf pan and bake the mixture for 45-50 minutes. (Or until a toothpick can be inserted in the center and it comes out clean.) I let it cool on a wire rack in the pan for 5-10 minutes, and then transfer the loaf to the rack to cool completely before slicing or storing.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“Wanted to try a new muffin recipe and I’m so glad I did. These are delicious! No dietary restrictions, so I used all-purpose flour. The bananas provide a wonderful complexity of flavor to the chocolate. Sprinkled chocolate chips on top as recommended, and it was perfection. Made them in the evening, so had for dessert and then as breakfast or a snack as intended (: ”
– Allyson
My Favorite Ways To Serve And Enjoy
These Chocolate Zucchini Muffins are great to enjoy at any time of the day, but I especially love having one for breakfast. I pair my muffin with a high-protein food like hard-boiled eggs, scrambled eggs, Greek yogurt, breakfast sausage, or even a high-protein smoothie to make it a full and balanced morning meal. It’s a simple yet satisfying way to start the day with the fuel I need. I also like to wrap one in a paper towel to send with my husband to work, or put them in cupcake liners and pack them in my kids’ lunch boxes. (They work as a fun after-school snack, too!)
Storage Options
Once the muffins have cooled, I store them in an airtight container in the refrigerator for up to 7 days. They can also be kept on the counter in a container for up to 3 days at room temperature or in the freezer.
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Double Chocolate Zucchini Muffins
These Double-Chocolate Zucchini Muffins are one of my favorite ways to use up zucchini. I love that they’re made with less sugar but still perfectly chocolatey. Made with wholesome ingredients, these muffins are a treat that everyone who tastes them falls in love with.
Ingredients
- 2 medium spotted bananas, mashed (1 cup)
- 2 large eggs
- ½ cup cane sugar
- ¼ cup avocado oil (may sub melted coconut oil)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 ¼ cups gluten-free all-purpose flour (may sub all-purpose flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of fine salt
- 1 cup shredded zucchini (do not squeeze liquid out)
- ¼ cup mini chocolate chips (use dairy-free if needed)
Instructions
- Preheat the oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with muffin liners or use a silicone muffin pan; set aside.
- In a large bowl or stand mixer bowl, combine the wet ingredients by adding the mashed banana, eggs, sugar, oil, and vanilla. Stir together until well combined.
- Add the dry ingredients to the same bowl, including the flour, cocoa powder, baking soda, and salt. Stir until just combined, and do not over mix.
- Add the shredded zucchini and chocolate chips and gently fold them into the batter.
- Divide the batter evenly among 12 standard size muffin cups. Top with a few extra chocolate chips if you would like.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean or the internal temperature of the center-most muffin reaches 200°F.
- Remove from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 1 week. Freezer for longer storage.
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Nutrition Information
- Serving Size: 1 Muffin
- Calories: 174
- Fat: 7 g
- (Sat Fat: 2 g)
- Sodium: 132 mg
- Carbohydrate: 27 g
- (Fiber: 1 g
- Sugar: 13 g)
- Protein: 2 g
- Cholesterol: 34 mg
Dietary
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So delicious! I used Einkorn flour and allulose for sweetener. Turned out amazing!
Great Rebecca!
Hello if you use frozen zucchini should you squeeze some liquid out?
We haven’t experimented with frozen but squeezing some liquid out would probably be a good idea! Enjoy!
Wanted to try a new muffin recipe and I’m so glad I did. These are delicious! No dietary restrictions so I used all purpose flour. The bananas provide a wonderful complexity of flavor to the chocolate. Sprinkled chocolate chips on top as recommended and it was perfection. Made them in the evening so had for dessert and then as breakfast or a snack as intended (:
Great Allyson!
These muffins are dangerously good!! I loved them and will make them again. The zucchini and bananas keep them from being dry. I will be a super hero if I take these to work.
I love your recipes. They are my go to.
We appreciate that so much, Kelly!
If I wanted to use chocolate protein powder in these, would it replace the cocoa powder? Excited to try these out, thanks!
We haven’t specifically experimented with that substitution so we can’t say for certain. If you give it a try, let us know how it turns out!