Double Chocolate Zucchini Muffins

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.

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.

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.

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.

More Zucchini Recipes I Love

Zucchini Banana Baked Oatmeal Cups

Delicious Zucchini Breakfast Cookies

Gluten-free Chocolate Chip Zucchini Muffins

Savory Zucchini Fritters

More Zucchini Recipes

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews

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.

Prep: 15 minsCook: 16 minsTotal: 26 mins

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Servings: 12 muffins 1x

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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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Add the shredded zucchini and chocolate chips and gently fold them into the batter. 
5. Divide the batter evenly among 12 standard size muffin cups. Top with a few extra chocolate chips if you would like. 
6. 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. 
7. Remove from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.
8. 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

Dairy-FreeGluten-freeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: Stacie Hassing

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