Chocolate Zucchini Muffins
There’s something satisfying about sneaking vegetables into baked goods and having no one notice. These healthy chocolate zucchini muffins strike the perfect balance between indulgent and nourishing. Whether you’re baking for picky eaters, prepping for the week, or just craving something chocolatey and comforting, these muffins deliver on flavor and convenience.
The shredded zucchini keeps them incredibly moist, while cocoa powder and cinnamon provide warm, cozy flavor. Made with pantry staples and no fancy tools required, these muffins come together quickly and easily. You’ll have a batch ready from start to finish in half an hour. No fuss. Just delicious, fluffy muffins packed with goodness.
Before You Get Started
Check that your eggs are at room temperature and your zucchini is finely shredded and lightly packed. If your zucchini is extra watery, you can gently pat it dry, but no need to squeeze all the moisture out. Line a muffin tin with paper or silicone liners for easy cleanup.
What You Need to Make Zucchini Muffins
Here’s a quick look at the ingredients you’ll need:
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Cinnamon
- Eggs
- Melted butter
- Avocado oil
- Sugar in the raw
- Vanilla extract
- Shredded zucchini
You can find the full amounts and instructions in the recipe card below.
How to Make Healthy Chocolate Zucchini Muffins
Preheat your oven to 350°F. Line a muffin tin with paper or silicone liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
In a large bowl, combine the eggs, melted butter, avocado oil, sugar, and vanilla. Stir until smooth, then fold in the zucchini.
Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
Divide the batter among the muffin cups, filling each about three-quarters full.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Commonly Asked Questions
Can I use whole wheat flour instead of all-purpose?
Yes, but expect a slightly denser texture. A mix of both flours works well too.
Do I need to peel the zucchini?
Nope. The skin is soft and blends right into the batter without any weird texture.
Can I freeze these muffins?
Definitely. Cool them completely, then store in a freezer-safe container for up to three months.
What can I use instead of avocado oil?
Any neutral oil works, such as canola, vegetable, or melted coconut oil.
30-minute Zucchini Muffins
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl whisk eggs, melted butter, shredded zucchini, avocado oil, vanilla extract, and raw sugar.
- Stir the dry ingredients into the wet ingredients.
- Pour batter into cupcake liners and back for 25-30 mins.
Nutrition
Notes
- If your zucchini is very watery, pat it dry gently, but there’s no need to squeeze out all the moisture.
- Stir the dry ingredients into the wet just until combined; overmixing leads to denser, tougher muffins.
- Whole wheat flour can be swapped in for a denser texture, or use a mix of whole wheat and all-purpose.
- Any neutral oil (canola, vegetable, or melted coconut oil) works in place of avocado oil.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack.
- Freeze cooled muffins in an airtight, freezer-safe container for up to 3 months.
My new fave chocolate zucchini muffins recipe! This one is so moist and chocolatey! It practically tastes like I’m eating chocolate cake! Will be making these often.
Kassandra Thanks so much for trying them and I’m so glad you liked them! My girls are obsessed also! <3