Chocolate Zucchini Muffins

The best healthy muffins ever! Moist, rich and decadent, you will never guess these Chocolate Zucchini Muffins have hidden veggies inside.

Come over for dinner on a random summer night and you’ll be served zucchini. Zucchini fries as entrée, zucchini pizza as main and now even zucchini muffins for dessert.

Up until a while ago, if someone had told me about zucchini muffins, I would have thought they were crazy. Completely crazy. For me, vegetables and desserts could never exist together. 

But one day things changed. We were having brunch at a very cool restaurant when my girlfriend ordered a cauliflower brownie. Just to try, because we’d already spotted it last time and it looked appetizing. Despite our mediocre expectations, that brownie surprised our taste buds and satisfied our cravings just like a normal dessert. It was rich, chocolatey…and no cauliflower taste AT ALL. So good!

Inspired by the concept, I set myself baking and came up with these super moist chocolate zucchini muffins. 

Are chocolate zucchini muffins healthy?

Chocolate zucchini muffins are a surprising combination of rich chocolate flavor and the nutritional benefits of zucchini. Moist and delicious, they are the perfect healthy treat that satisfies your sweet tooth while getting in some greens. Believe me when I say that you won’t feel any zucchini taste at all!

In this recipe, the zucchini serves two purposes. First, it levels up the nutritional profile of the dessert by providing vitamins and minerals such as vitamin A and C. Second, it adds moisture and additional texture to the muffins, making them softer.

Besides packing in nutritious greens, there are other reasons why chocolate zucchini muffins are a healthier alternative to the traditional. First, the use of oats instead of refined all-purpose flour enriches the nutrition profile of the recipe, providing dietary fibers and minerals. Second, as applesauce partly replaces oil and butter, these muffins showcase a lower content of fats and calories.

The ingredients

Zucchini aside, this recipe is pretty similar to the one for healthy chocolate muffin. From wet ingredients that add moisture and flavor, to the dry components that provide structure and balance, each element plays a key role in baking the perfect zucchini muffin. Whether you’re a seasoned baker or just a beginner in the kitchen, fear not, as we will next explore each ingredient in detail and discuss possible substitutes.

Wet ingredients

• Grated zucchini: For the best muffins, it is important that, after grating, you squeeze the zucchini very well. This step helps eliminate all the excess water which would otherwise add too much moisture to the batter.
• Applesauce: Unsweetened applesauce enhances the texture while providing natural sweetness. Furthermore, it reduces the use of oil, butter or fats because it helps keep the muffins moist and fluffy. If you don’t have it, replace with mashed ripe banana.
• Egg: A large egg helps bind the batter while providing a rich flavor. If you follow a vegan diet, substitute with one flaxseed egg.
• Maple syrup: The maple syrup sweetens the zucchini muffins while providing additional health benefits. You can substitute with any liquid sweetener like honey, agave syrup, date syrup or coconut syrup. As it would change the composition of the batter, I do not recommend granular sweeteners like brown sugar or coconut sugar.
• Vegetable oil: The oil adds moisture and improves the texture of baked goods. I recommend opting for a vegetable oil with neutral flavor, such as canola oil, avocado oil, a mild olive oil or (deodorized) coconut oil. If you prefer, use melted butter.
• Milk of choice: Dairy or dairy-free, any type of milk will work. When baking healthy desserts my favorite are unsweetened soy milk, unsweetened almond milk, oat milk or semi-skimmed milk.
• Apple cider vinegar: This ingredient is optional but it produces moister and fluffier muffins. When mixed with milk, the apple cider vinegar gives a mixture that is similar to buttermilk, a component which is often used for achieving fluffier dessert textures.
• Vanilla extract: The vanilla brings out all the goodness of chocolate and enhances the taste profile.

Dry Ingredient

• Oat flour: For gluten-free muffins packed with fibers and nutrients, I used oat flour. But you can replace with any other flour, such as whole wheat flour, all purpose flour or spelt flour.
• Cocoa powder: Use unsweetened cocoa powder to enhance the nutritional profile of your muffins. Or replace with dutch cocoa powder, if you prefer.
• Baking powder and baking soda: Besides working as leavening agents, these ingredients together improve the texture of zucchini muffins, making them softer and moister. If you don’t have baking soda, feel free to replace with more baking powder.
• Salt: A pinch of salt brings out all flavors and enhances the chocolate taste .
• Chocolate chips: This recipe uses dark chocolate chips, a healthier and low sugar alternative. Feel free to substitute with other options, such as extra dark chocolate chips or semi-sweet chocolate chips.

Adapt the recipe to your diet

Do you follow any particular diet or lifestyle? Here is how to adapt this recipe to your dietary needs and preferences:

• Vegan zucchini muffins: Substitute the fresh egg with one flaxseed egg and use plant based milk alternatives.
• Gluten-free muffins: Opt for certified gluten-free oat flour or other gluten-free flours.
• Dairy-free zucchini muffins: Use nondairy milk and you are ready to bake a batch of super moist chocolate treats.
• Sugar-free muffins: Substitute maple syrup with sugar-free syrups.

High protein zucchini muffins

We’ve already hidden the veggies but…Why not sneaking in some extra protein powder and make high protein zucchini muffins?! I promise, it’s very simple. All you should do is to substitute part of the flour with protein powder, without exaggerating. My tip is to replace at most 30 grams (or 1/3 cup) of flour with one scoop of protein, as more may lead to a dry dessert.

I suggest using vegan protein powder or casein, not whey. If you opt for vegan powder and casein, your muffins will stay moist and fluffy; with whey they will get dry. Do you want to learn more? I’ve put together an entire guide on how to bake with protein powder. Check it out!

Oh and last thing…Make sure to use chocolate or vanilla flavored protein powder. Matching the flavors, they are simply perfect for this dessert recipe.

How to make chocolate zucchini muffins

Get ready to whip up a batch of mouthwatering healthy chocolate zucchini muffins! In the following lines, you will discover all the details on how to make delectable treats with vegetables. So, let’s dive into the recipe directions and learn how to sneak some extra greens into your diet!

Prepare for the baking

Before starting, make sure you gather all the necessary ingredients and tools. Also, prepare yourself for later by:

• Preheating the oven to 180°C (350°F).
• Grating the zucchini. Once grated, squeeze the vegetable thoroughly to remove any extra water using a clean towel and set aside for later.
• Stirring milk with apple cider vinegar in a glass or bowl, if you are using the vinegar.
• Lining a muffin mold with cupcake liners.

Mix the wet ingredients

When you are done with the preparations, it is time to mix all wet ingredients. In a large bowl, beat the egg together with applesauce, maple syrup, vegetable oil, vanilla extract and a pinch of salt. Whisk until combined, then add the grated zucchini and stir well.

Add the dry ingredients

Once you get a smooth batter, add the dry ingredients and mix. Sift oat flour, cocoa powder, baking powder and baking soda into the wet ingredients. Gradually pour in the milk mixture prepared before while mixing with a spatula or hand whisk. Stir until you get a lump-free smooth batter. Finally, fold through the chocolate chips.

Bake the zucchini muffins

Fill ⅔ of each muffin liner with batter, sprinkle with more chocolate chips and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.

How do you grate zucchini for muffins?

Grating zucchini the right way is a key step behind desserts with great taste and texture. For this reason, I highly encourage you to read through the following lines and learn how to best bake with zucchini.

Start by washing and trimming the ends of the vegetables. Using a box grater or a food processor with a grating attachment, grate the zucchini into fine shreds. Then place on a clean paper towel, gather the corners of the towel, and squeeze very well to remove excess moisture. This step is essential as it prevents the vegetables from adding too much moisture to the batter.

Storage instructions

Before storing, let the zucchini muffins cool completely over a baking rack. Once cooled, place in an airtight food container and at room temperature they will stay fresh for up to 3 days.

For a longer storage, place in a sealable food container and refrigerate for a maximum of 4 days. Or freeze in zipper bags. Frozen, they will last for up to 3 months. Before serving, remove from the freezer and pop in hot oven for a couple of minutes. Enjoy!

Serving ideas

Here at home, these chocolatey treats did not last long. For breakfast, dessert or a snack, we ate them all a matter of two days. So I made them again. And don’t think it’s repetitive, because the ways how you can enjoy these zucchini muffins are literally endless. Looking for inspiration? Here are some ideas for you.

• Alone: Enjoy the rich chocolate flavor and all the nutritional benefits by eating each muffin as it is. 
• Warm: Warm up in the oven or microwave for moist zucchini muffins with gooey chocolate chips. 
• Topped with nut butter: Spread a dollop of your favorite nut butter on top of each muffin; I recommend peanut butter or almond butter!
• Fresh berries: Serve alongside fresh berries like strawberries, raspberries, or blueberries for a refreshing dessert or snack.
• With yogurt: Pair the zucchini dessert with a serving of your favorite yogurt; for more protein I like Greek yogurt.
• In parfaits: Crumble the muffin into small pieces and layer in a bowl with Greek yogurt, fresh berries, and a drizzle of honey. Repeat the layers and create a nourishing parfait. Enjoy!
• With tea or coffee: Serve with a cup of coffee or tea, dipped or on the side.

More healthy dessert recipes

• Low calorie cookies
• Strawberry cheesecake cookies
• Flourless chocolate cake
• Low calorie banana bread
• Strawberry oatmeal bars
• Chocolate protein muffins
• Low calorie cake
• 3 ingredient banana brownies