Healthy Moist Chocolate Zucchini Muffins You’ll Want Every Week

Ever crave a chocolate muffin so rich and moist you’d swear it came from a bakery—but it’s secretly packed with veggies and whole ingredients? That’s exactly how I felt the first time I bit into one of these chocolate zucchini muffins. I’d baked them for “just the kids,” but let’s be honest… I had three before they got home. These muffins are soft, chocolatey, and surprisingly nourishing. If you’re looking for a go-to snack, treat, or breakfast that checks all the boxes, you’re in the right kitchen.

Why You’ll Love These Muffins

These muffins are that perfect sweet spot—literally. They taste like chocolate cake, but they sneak in grated zucchini, natural sweeteners, and wholesome flour. Here’s why I love making them on Sunday nights:

• Deep cocoa flavor that even picky eaters devour
• One-bowl magic means fewer dishes
• Naturally sweetened with maple syrup and applesauce
• Super moist thanks to zucchini (you can’t taste it, promise)

They freeze beautifully, pack into lunchboxes like a dream, and totally pass for dessert.

Ingredients You’ll Need

Pantry Staples

• 1¼ cups whole wheat flour
• ¼ cup cocoa powder
• 1 tsp cinnamon
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda

Wet Ingredients

• 2 eggs
• ¼ cup avocado or olive oil
• ⅔ cup unsweetened applesauce
• ⅓ cup maple syrup
• 2 tsp vanilla extract

The Stars

• 1½ cups grated zucchini (squeeze out moisture!)
• ⅓ cup chocolate chips (plus extra for topping)

Step-by-Step Instructions

Preheat your oven to 375°F and line a 12-cup muffin tin with liners or spray.

1. Grate and squeeze the zucchini using a kitchen towel—get that water out!
2. In a large bowl, whisk eggs, oil, applesauce, maple syrup, and vanilla until smooth.
3. Add the dry ingredients straight into the same bowl. Stir gently until just combined (don’t overmix).
4. Fold in the zucchini and chocolate chips with a spatula.
5. Scoop the batter into muffin cups, about ¾ full. Top with extra chips if you’re feelin’ it.
6. Bake for 18–20 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay!).
7. Cool in pan for 5 minutes, then move to a wire rack. Try not to eat them all warm. 😋

My Favorite Swaps & Variations

Want to play around? Go for it!

• Swap banana for applesauce if you’re out
• Use yellow squash for a fun twist (same moisture, milder flavor)
• Make it dairy-free with vegan chocolate chips
• Toss in chopped walnuts or shredded coconut
• Gluten-free? Use a 1:1 baking blend (works great!)

These muffins are as flexible as they are irresistible.

How to Store or Freeze

Fridge: Store in an airtight container up to 5 days. I love popping one in the toaster oven for 3 minutes.

• Freezer: Wrap individually and freeze for up to a month. Defrost overnight or microwave in a pinch.
• Just be sure they’re fully cooled before storing—nobody wants soggy muffins.

Nutrition at a Glance

Each muffin is about 186 calories, with:

• 4g protein
• 7g fat
• 12g natural sugar
• Packed with fiber and chocolatey joy

Final Thoughts & Pinterest-Worthy Moment

These chocolate zucchini muffins have become our fridge MVP—easy to grab, impossible to resist, and always gone too soon. Whether you’re baking for your family, meal-prepping snacks, or just treating yourself on a Tuesday, these little guys have your back.

More Goodies from My Kitchen

Looking for more healthy-ish treats your crew will actually eat?

Zucchini Carrot Oatmeal Muffins – lightly sweet, cozy spice, and veggie-packed
Mini Pineapple Loaf Cakes – tropical, tender, and toaster-friendly

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