Chocolate Zucchini Muffins


by: A Bountiful Love

Whip up this delicious and healthy muffin recipe. I guarantee you that your lil one at home will never taste the zucchini in this Chocolate Zucchini Muffins.


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serves: 12

1 cup grated zucchini

3/4 cup all purpose flour

3/4 cup whole wheat flour

1 tsp baking soda

1/4 tsp salt

2/3 cup sugar

1/2 cup unsweetened cocoa powder

1/2 tsp cinnamon

1/2 cup unsweetened apple sauce

1 egg, beaten

1/4 cup Canola oil

1/3 cup milk

1/2 tsp vanilla extract

2/3 cup semi sweet chocolate chips plus 1/2 cup for the topping

Nutrition Facts
Chocolate Zucchini Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 192

  • Total Fat: 7.5 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 15.7 mg
  • Sodium: 186.7 mg
  • Total Carbs: 30.2 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 14.3 g
  • Protein: 3.8 g

how is this calculated?

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1.  Preheat your oven to 350 deg. Spray your muffin tin with non stick spray.

2.  In a medium size bowl, whisk the applesauce , oil , egg , milk and the vanilla extract.

3.  In a separate bowl, combine the flours, cocoa powder, baking soda, salt , cinnamon and sugar.

4.  Pour in the wet ingredients ( applesauce mixture) into the dry (flour mixture) ingredients. Do not over mix.

5.  As we all know, over mixing results in hard muffins. Fold in the zucchini and the chocolate chips. Using a large scoop or about 3 tbsp , fill in the muffin tin with the muffin batter.

6.  Put some chocolate chips on top too!

7.  Bake the muffins for about 20-25 minutes or do the toothpick trick.

8.  Poke the center of the muffin, if it comes out clean it is done.

Cooks' note:
You can finely shred the zucchini. Use coconut oil instead of canola oil. You can also decrease the amount of sugar.

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