Chocolate Zucchini Muffins Recipe (Video)
Even as an adult, I’m ALL about a great hidden veggie recipe. There are always secret ways to get more vegetables in and hey, who says they can’t be hidden in a dessert? Whether you’re craving a chocolatey treat or need a wholesome breakfast recipe, these Chocolate Zucchini Muffins are a win all around!
Made with almond flour, coconut oil, shredded zucchini, honey, and chocolate chips (among other simple ingredients), every bite is full of delicious, fluffy, fudgy chocolate muffin goodness. You can even make a big batch and freeze them for later!
RELATED: 35+ Easy Almond Flour Recipes
Ingredients/Substitutions
You’ll only need a few simple ingredients for this Chocolate Zucchini Muffins recipe:
- Eggs
- Coconut Oil (slightly melted) – or any type of oil works great!
- Honey
- Vanilla Extract
- Vinegar – White vinegar or apple cider vinegar are both great options.
- Milk – Regular milk or plant-based milk, your choice!
- Almond Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Shredded Zucchini
- Chocolate Chips
How to Make Chocolate Zucchini Muffins
Aside from a cheese grater (to shred the zucchini) and a muffin tin, this entire recipe can be made in one bowl! Here’s how to easily make Chocolate Zucchini Muffins:
- Preheat the oven.
- Prepare the muffin tray (or cupcake pan). You can use paper liners or use a silicone tray!
- Stir all wet ingredients together in a large mixing bowl.
- Whisk in dry ingredients.
- Fold in chocolate chips and zucchini.
- Let the batter rest for 10 minutes. This is important to keep the muffins fluffy!
- Transfer to the muffin pan, filling each cupcake cavity about 3/4 of the way up. Sprinkle extra chocolate chips on top (optional, but so worth it)!
- Bake for 25 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool!
Shredding the Zucchini
Shred the zucchini with a cheese grater for best results! This electric cheese grater has several grating options and is perfect for saving time. You can also always use a knife to finely chop the zucchini, but that’s a bit more time-consuming.
How to Store
These zucchini muffins are best stored in the refrigerator to keep them fresh! Once the muffins are fully cooled, place them in an airtight container and store them in the fridge for 3-4 days.
To freeze, place the muffins in an airtight container and refrigerate for 1 hour. Then move them to the freezer and keep them frozen for up to 3 months! Thaw them out in the fridge the night before when ready to enjoy.
More Zucchini Recipes
- The BEST Vegan Zucchini Bread
- Healthy Shrimp Scampi w/ Zucchini Noodles
- Crispy Air Fryer Zucchini
- Chocolate Chip Zucchini Bread
More Healthy Muffin Recipes
- Blueberry Banana Protein Muffins
- Healthy Carrot Cake Muffins
- Banana Chocolate Chip Oatmeal Muffins
- Gluten-Free Healthy Rhubarb Muffins
- Wholesome Peach Muffins Recipe
Did you make this Zucchini Muffins recipe? Rate it below and follow along on Instagram for more healthy breakfast ideas!
Chocolate Zucchini Muffins
Ingredients
- 3 large eggs
- 1/4 cup coconut oil (slightly melted)
- 1/3 cup honey
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 2 Tablespoons milk
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded zucchini
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line a muffin tray with liners and set aside.
- In a medium mixing bowl, whisk together all wet ingredients (eggs, oil, vinegar, honey, milk, and vanilla).
- Whisk in the dry ingredients.
- Fold in the chocolate chips and zucchini.
- Let the batter rest for 10 minutes. This will keep the muffins fluffy.
- Transfer to the muffin pan, filling each cupcake cavity about 3/4 of the way up. Top with extra chocolate chips if desired.
- Bake for 25 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling.
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