Chocolate Zucchini Muffins

Whisked Away
by Whisked Away
6 muffins
28 min

Chocolate Zucchini Muffins. I know zucchini is not in season, but it is one of those veggies you can get year-round. Thank goodness because how else would you be able to make these delicious muffins?! This is a great way to sneak some nutrients into an otherwise indulgent treat. You can actually make this a little healthier by subbing spelt flour and coconut sugar for the all purpose flour and brown sugar. Gluten-free flour also works well. I like to make these in half batches since we are a family of three, but feel free to double the recipe to make a dozen.

Chocolate Zucchini Muffins
Recipe details
  • 6  muffins
  • Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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  • ¾ cup shredded zucchini
  • ½ cup flour
  • ¼ cup cocoa powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup avocado oil
  • 1 egg
  • ¼ cup brown sugar
  • 1 teaspoon vanilla paste (or vanilla extract)
  • ½ cup bittersweet chocolate chips

Preheat oven to 350ºF. Line a 6-cup muffin tin with liners.
Place shredded zucchini on top of two paper towels and top with another paper towel. Press to absorb water. Let sit while preparing ingredients.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
In a separate large bowl, whisk together the avocado oil, egg, brown sugar and vanilla paste. Add dry ingredients all at once and stir until just combined.
Fold in chocolate chips and zucchini. Evenly divide batter among muffin cups. Bake for 18 minutes or until a toothpick comes out with a few crumbs attached. Transfer to a cooling rack until cool enough to eat.
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