Description
Chocolate Zucchini Muffins are rich, moist, and naturally sweetened treats made with cocoa powder, shredded zucchini, and chocolate chips. Perfect for breakfast, snacks, or dessert, these muffins combine indulgent chocolate flavor with hidden veggies for a nutritious twist. Whether you’re baking for family, meal prep, or a special occasion, these muffins deliver a perfect balance of decadence and wholesomeness.
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 2 large eggs
- ½ cup cane sugar
- ¼ cup avocado oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ¼ cups gluten-free all-purpose flour (or regular AP flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 cup shredded zucchini (do not squeeze liquid out)
- ¼ cup mini chocolate chips (dairy-free if needed)
- Optional: chopped nuts, dried fruit, or a sprinkle of coarse sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together mashed bananas, eggs, cane sugar, oil, and vanilla until smooth.
- Add flour, cocoa powder, baking soda, cinnamon, and salt. Stir gently until just combined do not overmix.
- Fold in shredded zucchini and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle extra chocolate chips on top if desired.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Avoid overmixing the batter to keep muffins tender and fluffy.
- For a vegan version, use flax eggs and plant-based chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- To freeze, wrap muffins tightly and store for up to 3 months. Thaw before serving and reheat briefly if desired.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~150
- Sugar: ~10 g
- Sodium: ~110 mg
- Fat: ~7 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~20 g
- Fiber: ~2 g
- Protein: ~3 g
- Cholesterol: ~35 mg