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A batch of Chocolate Zucchini Muffins arranged on a white plate, showing their rich, fluffy texture.

Healthy Chocolate Zucchini Muffins

Rich, chocolatey, and moist, these healthy chocolate zucchini muffins are naturally sweetened and packed with wholesome ingredients like zucchini and banana. Perfect for breakfast, snacks, or dessert, they’re easy to make and irresistibly delicious.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Cuisine: American
Keyword: Chocolate Zucchini Muffins
Servings: 12 Muffins

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup melted coconut oil
  • 1/3 cup honey or maple syrup
  • 1 large egg or flax egg for vegan option
  • 1 teaspoon vanilla extract
  • 1 ripe banana mashed
  • 1 cup shredded zucchini moisture squeezed out
  • 1/4 cup unsweetened almond milk
  • 1/2 cup dark chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Spray the liners with non-stick spray.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a separate large bowl, mix the coconut oil, honey or maple syrup, egg, vanilla extract, and mashed banana until smooth.
  • Fold in the shredded zucchini and almond milk to the wet mixture.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  • Gently fold in the chocolate chips.
  • Divide the batter evenly into the prepared muffin tin.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the zucchini to avoid soggy muffins.
  • Use very ripe bananas for maximum natural sweetness.
  • Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds before serving.