I'm one of those people who lives to eat rather than eating to live. I love good food, and I love sharing healthy and delicious recipes.
Get Ready For Your Family's New Favorite Breakfast Treat
These muffins have quickly become a favorite breakfast treat in our household. Let's be honest, they've actually become a favorite treat for any time of the day.
I loved them so much that I've been sharing them with others, and I've had so many people requesting the recipe, that I decided the most logical thing to do was to put it online where it would be available to anyone who wants to find it.
If you are a fan of rich, dark chocolate and love to eat super-moist muffins, this is the treat for you.
These muffins are so delicious that you will forget that they have vegetables cooked into them, and unlike most zucchini breads and muffins, this recipe is fairly low in sugar.
The Simple Solution for Late Summer Zucchini Overwhelm
I don't know about you, but it seems like about half way through the summer my garden inevitably ends up producing a lot more zucchini than I know what to do with.
In the past, I found this abundance of zucchini to be a bit overwhelming. I was practically begging people to take it off of my hands.
Lately, rather than feeling overwhelmed, I've been excited for more zucchini to ripen so than I can make another batch of these delicious muffins. I can't get enough, especially with all of the people who want to share them with me!
Eat Some Now and Freeze the Rest for Later
If you have a lot of zucchini hanging around, don't be afraid of making several batches of these muffins at once (I actually made a triple batch this afternoon).
Don't worry about not being able to eat all of your muffins right now. Set aside the amount that you think you want to eat within the next few days, and throw the rest in freezer bags so that you can eat them later.
You might feel like you have more zucchini (and muffins for that matter) than you can handle right now, but in a few months when your garden is covered in frost and your zucchini plants have all wilted away, you will be glad that you can pull out a bag of your delicious muffins from the freezer.
If you know that you have an early morning ahead of you, you can pull out a bag of muffins in the evening, and they will be thawed and all ready to eat when you wake up.
These muffins are the perfect convenience food for those mornings when you don't have much time to make breakfast.
Healthy and Delicious Chocolate Zucchini Muffins
|Prep time||Cook time||Ready in||Yields|
About two dozen
- 2 1/2 cups whole wheat flour, or white if that's all you have
- 2/3 cup unsweetened cocoa powder
- 2 tsp baking baking soda
- 1/2 tsp salt
- 4 Tbs. coconut oil
- about 1/2 cup honey, I usually use just a little less
- 2 tsp vanilla
- 3 eggs
- 2 cups grated zucchini, about one medium zucchini
- 1/2 cup unsweetened apple sauce
- 1 cup unsweetened almond milk, I try to use a brand that doesn't have carageenan in it
- about 1 11.5 oz bag dark chocolate chips, You can use more or less depending on how much chocolate you want.
- Preheat oven to 350 degrees and line muffin pan with cupcake liners.
- Squeeze extra water out of shredded zucchini. You can do this using a paper towel or just with your bare hands, depending on what's convenient. (Obviously bare hands is a little messier.) Don't skip this step! Having extra water in the zucchini will affect the texture of your muffins.
- Mix together all the dry ingredients, except for chocolate chips.
- Mix all of your wet ingredients.
- Slowly add in dry ingredients and mix until just combined. Try to avoid over mixing as this can also affect the texture of the muffins.
- Add chocolate chips and mix just enough to spread them throughout the batter.
- Bake for 22 minutes or until a toothpick comes out clean.
- Move to wire rack for cooling.
- Eat delicious muffins!!!
Rebecca Young (author) from Renton, WA on September 03, 2015:
You'll have to let me know how it turns out with that substitution.
Sandy J Duncan from Kansas City, Kansas on September 02, 2015:
I never thought about chocolate and zucchini together but these sound amazing. I'm substituting the flour for oat and coconut flour to make them gluten free and trying them tomorrow! Thanks so much for posting.
Rebecca Young (author) from Renton, WA on August 31, 2015:
You are so welcome!!!
Rachel L Alba from Every Day Cooking and Baking on August 30, 2015:
Hi Becca, This recipe was a big hit. I have to admit, I didn't have coconut milk so I used 2% milk and sweetened applesauce. They are delicious and fudgy. Thank you for chocolate zucchini muffins.
Rebecca Young (author) from Renton, WA on August 26, 2015:
Ooh! I hope you love them!
Rachel L Alba from Every Day Cooking and Baking on August 26, 2015:
Hi Becca, I still have some zucchini and was trying to think of something different. These chocolate zucchini muffins will be perfect. I will be pinning them and will make them very soon. Thanks for sharing. I gave this recipe 5 stars.
Blessings to you.
Jackie Lynnley from the beautiful south on August 09, 2015:
Mm yum, healthy and delicious!
Kathleen Bona from Rochester, New York on August 09, 2015:
I will definitely be making these! Shared!
Rebecca Young (author) from Renton, WA on August 08, 2015:
No problem! Try it out! I hope you like it!
JR Krishna from India on August 08, 2015:
Muffins look wonderful. ready to eat
Thanks for sharing this simple recipe