Real Recipes From Real Home Cooks ®

chocolate zucchini muffins

★★★★★ 8
a recipe by
patricia martin
navarre, FL

You know you have a good recipe when your hubby asks you to make it and share it with others. A healthy recipe that, to me, tastes better every day after you make it. It keeps getting better and better. Very moist and the walnuts add a special touch.

Blue Ribbon Recipe

These zucchini muffins are quite surprising. Super moist and soft, the flavors blend together wonderfully. They're actually vegan (but you'd never know). We opted for the sweeter options with walnuts, and they were similar to a cupcake. We would recommend trying vegan chocolate chips in them ... it would be fantastic. We also liked them warm best.

— The Test Kitchen @kitchencrew
★★★★★ 8
serves 12
cook time 15 Min
method Bake

Ingredients For chocolate zucchini muffins

  • 1 1/4 c
    whole wheat flour
  • 1/4 c
    unsweetened cocoa
  • 1 1/4 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
  • 1
    banana, mashed
  • 1/2 c
    raw sugar (extra 1/2 cup optional)
  • 1/2 c
    unsweetened applesauce
  • 1/4 c
    non-dairy milk
  • 1 tsp
    vanilla extract
  • 1 c
    shredded zucchini
  • I like to add walnuts... it adds to it for me

How To Make chocolate zucchini muffins

  • Spraying paper liners with non-stick spray.
    Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
  • Flour, cocoa, baking powder, baking soda, salt, and cinnamon whisked together in a bowl.
    Whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
  • Creaming together mashed banana with applesauce and sugar.
    In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
  • Soymilk, vanilla, zucchini, and other add-ins in a bowl.
    Add in soymilk, vanilla, zucchini, and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined.
  • Adding dry ingredients to wet ingredients in batches.
    Add flour mix to wet mix in 3-4 batches and stir until just combined.
  • Baked Chocolate Zucchini Muffins on a cooling rack.
    Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
  • A bite taken out of a Chocolate Zucchini Muffin.
    Chef's Note: These muffins store well both in the fridge and freezer. If you add the optional 1/2 cup of raw sugar (for 1 cup total), these will be sweet for a dessert instead of a bread.