These Chocolate Zucchini Muffins are mixed all in one bowl, perfectly moist thanks to the addition of grated zucchini and have less added sugar than most muffin recipes. Made with whole wheat flour and naturally sweetened with maple syrup and applesauce, these decadent muffins get a boost of chocolate goodness from your favorite chocolate chips. Perfect for a wholesome sweet snack or fun breakfast, these muffins are a delicious and full of good-for-you ingredients.

Chocolate zucchini muffins in a 6-hole muffin tin. One hole is filled with chocolate chips and there are ribbons of fresh zucchini next to the tin.

Are you all ready for another amazing veggie muffin recipe? Because these moist Double Chocolate Zucchini Muffins are pure perfection IMO.

While there many different Chocolate Zucchini Muffin recipes out there, making muffins that taste great and that are packed with veggies is kinda my jam. It is also what so many of you come to me for! And so I knew it was time to add my recipe version of these healthy zucchini muffins to the pages of TNN.

I love these Double Chocolate Zucchini Muffins because they absolutely hit the spot when you want something sweet and chocolatey. Yet, they are made with less added sugar than most recipes (something else a lot of you love about my veggie muffins). Rocking a cup and a half of grated zucchini, sweetened with applesauce and little maple syrup or honey, these muffins are tender, moist, and mixed all in one bowl. Made with whole wheat flour, yet surprisingly fluffy, these muffins are truly the perfect sweet snack or fun breakfast option. They are naturally nut-free, can be dairy-free when you use dairy-free chocolate chips, and can easily be made gluten free. This recipe makes a batch of 12 perfect muffins, only takes 20 minutes to bake, and is the perfect chocolate treat to have stashed in your fridge for when your sweet tooth calls.

If you love these muffins, be sure to check out my One-Bowl Carrot Oatmeal Muffins and my Hearty Whole Wheat Banana Zucchini Muffins too!

Ingredients for chocolate zucchini muffins in bowls on a table.

How to make these muffins: step-by-step visual guide

Grated zucchini in a bowl lined with a white towel.
Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel.
A hand squeezing out grated zucchini wrapped in a towel over a glass bowl.
Wrap it up and squeeze out excess moisture.
Grated zucchini in a bowl with the other wet ingredients for chocolate zucchini muffins
Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla and applesauce. Whisk to combine.
The dry ingredients for chocolate zucchini muffins in the bowl with the wet ingredients before being stirred together.
Add flour, cocoa powder, baking soda, baking powder, cinnamon and salt to the bowl with the wet ingredients.
Batter for chocolate zucchini muffins in a glass bowl.
Stir together with a spoon or spatula until just combined, being careful not to over mix. Over mixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins.
Chocolate chips sitting on top of the batter for chocolate zucchini muffins before being folded in.
Fold in chocolate chips.
A lined muffin tin with some compartments filled with the batter for chocolate zucchini muffins. The bowl with the batter and a muffin scoop is sitting next to the the muffin tin.
Divide batter evenly between the prepared muffin tin compartments, filing each compartment about ¾ full. Top with additional chocolate chips, if desired.
Baked chocolate zucchini muffins on a cooling rack lines with parchment paper.
Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes before transferring the muffins to a wire cooling rack and/or enjoying.

Suggested Adaptations

  • Replace the applesauce with mashed banana.
  • Use yellow summer squash instead of zucchini in this recipe.
  • Boost the nutrition: You could also stir in 2 to 4 tablespoons of nutritious add-ins like hemp seeds, chia seeds, or ground flax seeds.
  • Make them gluten free: Use a cup-for-cup style gluten free flour mix instead of the whole wheat flour.
  • Need egg-free? I haven’t tested it, but I think using a common egg-replacer such a flax “egg” would work in this recipe.

How to store these muffins

These muffins can hang out on your counter for a day, but if you plan to enjoy them over several days pop them in the fridge! Keeping them in an airtight container in your refrigerator will help to keep these moist muffins fresh longer and prevent molding.

You can also freeze these muffins for up to 2 months when stored in an air-tight freezer safe container. I like to thaw on the countertop overnight or by zapping one in the microwave for 15-30 seconds.

Other veggie muffin recipes…

Did you try these Chocolate Zucchini Muffins and now you’re hungry for more? 

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded living ideas!

A chocolate zucchini muffin with a bite taken out of it, sitting on it's side on top of its cupcake liner. There are other muffins, ribbons of zucchini and chocolate chips next to it.
Healthy & Moist Chocolate Zucchini Muffins in a big tray
5 from 22 votes

Healthy & Moist Chocolate Zucchini Muffins

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Cuisine: American
Course: Breakfast, Dessert
These Chocolate Zucchini Muffins are mixed all in one bowl, perfectly moist thanks to the addition of grated zucchini and have less added sugar than most muffin recipes. Made with whole wheat flour and naturally sweetened with maple syrup and applesauce, these decadent muffins get a boost of chocolate goodness from your favorite chocolate chips. Perfect for a wholesome sweet snack or fun breakfast, these muffins are a delicious and full of good-for-you ingredients.

Ingredients
 

  • cup grated zucchini, measure before squeezing moisture out
  • 2 large eggs
  • ¼ cup avocado oil , or olive oil
  • cup maple syrup
  • 2 teaspoons vanilla extract
  • cup unsweetened applesauce
  • cups whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • cup chocolate chips, plus extra for topping

Instructions
 

  • Preheat your oven to 375℉ and line a 12-hole muffin tin. Set aside.
  • Place pre-measured shredded zucchini in the middle a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
  • Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla and applesauce. Whisk to combine.
  • Add flour, cocoa powder, baking soda, baking powder, cinnamon and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined, being careful not to over mix. Over mixing can lead to dense muffins, so mixing until just combined is important for achieving fluffy muffins.
    Fold in chocolate chips.
  • Divide batter evenly between the prepared muffin tin compartments, filing each compartment about ¾ full. Top with additional chocolate chips, if desired.
  • Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
    TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren't over baked, which can result in a dry muffin.
  • Let cool 10 minutes before transferring the muffins to a wire cooling rack and/or enjoying. Allow leftovers to cool completely before storing in an air-tight container in your fridge for 4-5 days or in your freezer for up to a month.
Serving: 1muffin, Calories: 186kcal, Carbohydrates: 26g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 37mg, Sodium: 231mg, Potassium: 207mg, Fiber: 3g, Sugar: 12g, Vitamin A: 100IU, Vitamin C: 4mg, Calcium: 58mg, Iron: 1mg