Uploaded August 2026 | Updated September 2026, 2 weeks ago
You’d never guess there’s zucchini in these! 🥒🍫 These Chocolate Zucchini Muffins are moist, chocolatey, and an easy way to use up extra zucchini. Perfect for breakfast, snacks, or lunchboxes. 🧁✨
Ingredients:
1 medium zucchini, finely grated
2 cups flour, all-purpose or oat flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
1 medium ripe banana, ½ cup mashed
2 eggs
3 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Prep:
Preheat the oven to 350F and line a 12-count muffin pan with paper liners. For easy release, lightly spray each cupcake liner or use foil liners.
Shred the zucchini with a cheese grater or in a food processor and ring out the excess moisture with a paper towel or clean kitchen cloth. Set aside.
Make the batter:
In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda.
In a separate large bowl, mash the banana with a fork. Add the eggs and vanilla extract, and whisk to combine.
Slowly add the dry ingredients into the wet ingredients, and stir until you achieve a smooth chocolate batter. Add in the shredded zucchini and chocolate chips, folding to combine.
Bake:
Fill each muffin cup ¾th full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the muffins to cool down for 5 minutes before serving.
Serve & store:
You can enjoy these healthy muffins slightly warm or at room temperature.
Once cooled, store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If storing on the counter, place a paper towel on top of the muffins, then seal the container to blot up condensation and keep the muffins fresh.
#zucchinirecipes #muffinsrecipe #chocolatemuffins
You’d never guess there’s zucchini in these! 🥒🍫 These Chocolate Zucchini Muffins are moist, chocolatey, and an easy way to use up extra zucchini. Perfect for breakfast, snacks, or lunchboxes. 🧁✨
Ingredients:
1 medium zucchini, finely grated
2 cups flour, all-purpose or oat flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
1 medium ripe banana, ½ cup mashed
2 eggs
3 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Prep:
Preheat the oven to 350F and line a 12-count muffin pan with paper liners. For easy release, lightly spray each cupcake liner or use foil liners.
Shred the zucchini with a cheese grater or in a food processor and ring out the excess moisture with a paper towel or clean kitchen cloth. Set aside.
Make the batter:
In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda.
In a separate large bowl, mash the banana with a fork. Add the eggs and vanilla extract, and whisk to combine.
Slowly add the dry ingredients into the wet ingredients, and stir until you achieve a smooth chocolate batter. Add in the shredded zucchini and chocolate chips, folding to combine.
Bake:
Fill each muffin cup ¾th full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the muffins to cool down for 5 minutes before serving.
Serve & store:
You can enjoy these healthy muffins slightly warm or at room temperature.
Once cooled, store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If storing on the counter, place a paper towel on top of the muffins, then seal the container to blot up condensation and keep the muffins fresh.
#zucchinirecipes #muffinsrecipe #chocolatemuffins
