Chocolate-Zucchini Muffins

patricia martin


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.

★★★★★ 8 votes
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavors in these muffins work so darn well together, and they are just super moist.  We added in some chocolate chips, and they tipped the scales of awesomeness.


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
banana, mashed
1/2 c
raw sugar
1/2 c
unsweetened applesauce
1/4 c
non-dairy milk
1 tsp
vanilla extract
1 c
shredded zucchini
1/2 c
raw sugar (optional)
I like to add walnuts... it adds to it for me


1Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
2Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together.
3In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
4Add 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.
5Add flour mix to wet mix in 3-4 batches and stir until just combined.
6Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
7Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.
8I add the optional 1/2 cup of raw sugar as I want these to be sweet for a dessert instead of a bread (1 cup total sugar).

About this Recipe

Course/Dish: Chocolate, Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy