Healthy Chocolate Zucchini Muffins

Chocolate Zucchini Muffin Recipe

If you are a chocolate lover, you know – chocolate muffins are a glorious thing! While I could never turn down a super fudgy, chocolate-y, sweet, bakery-style chocolate muffin, it’s also in my DNA as a pediatric registered dietitian to come up with healthier versions of those decadent pleasures. Oftentimes that means combining a healthy dose of fruits, vegetables, and whole grains with some fun! And here are the best of the best healthy muffins for kids all in one place! I absolutely adore baking with zucchini because it adds such great texture and moisture to the final product while boosting nutrition – like in these zucchini cookies, baked quinoa, and zucchini carrot muffins. And It’s such a great way to get extra vegetables into your child’s diet as well as yours. Enjoy these delightful chocolatey zucchini muffins for breakfast on busy mornings, as a quick snack or perfect treat. Looking for more healthy chocolate-y recipes? You HAVE to try these chocolate avocado pudding, banana brownies, and chocolate banana pancakes! For more, check out this ultimate list of healthy snacks for toddlers and kids.

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

White whole wheat flour – It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. Zucchini – Be sure to squeeze out as much excess moisture from the grated zucchini as you can by using a clean kitchen towel or cheesecloth. Unsweetened cocoa powder – Use unsweetened natural cocoa powder. I personally love Hershey’s. Unsweetened applesauce – can use store-bought or homemade applesauce (super easy to make!) Pure maple syrup – you can just how much to add depending on your sweetness preference. Date syrup is a great no added sugar alternative. Milk – Preferably whole milk but you can use any milk of choice.

Step-by-Step Instructions

Substitutions

Gluten-free chocolate zucchini muffins: Use a 1:1 gluten free flour like this one or oat flour. Dairy-free? Any non-dairy milk (e.g. unsweetened almond milk) will work. Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins!

Tips for Making the Best Chocolate Zucchini Muffins

Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include eggs, milk, applesauce, and maple syrup. I’ve provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. The kids and I found 1/3 cup to be just enough, but the husband prefers them sweeter. If that’s you, you can add more maple syrup and/or chocolate chips. After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.

Equipment

If you’ve tried any of my muffin recipes, you know how much I love using this silicone muffin tin because nothing sticks!! There’s no need to grease or use muffin liners. But for those who prefer an alternative, this is my favorite nonstick muffin pan (pictured above).

Storage

Transfer to an airtight container and keep on the counter for up to 2 days. You can also refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly. To freeze, I recommend flash freezing. Transfer to freezer-safe bags. Will keep for up to 3 months. Thaw in the refrigerator overnight. Here’s a step-by-step guide on how to store and freeze muffins.