Chocolate Zucchini Muffins

Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.

chocolate zucchini muffins in pan on table

Inspired by this recipe for zucchini bread, the handheld version is just as tasty and a wonderful way to add vegetables to your diet. Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.

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Chocolate Zucchini Muffins

chocolate zucchini muffins in baking pan
Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.
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Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Diet Vegetarian


  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup grated zucchini
  • 1/2 cup chocolate chips


  • Preheat oven to 350-degrees F.
  • Line a 12-cup muffin pan with paper liners.
  • In a large bowl whisk together flours, cocoa, baking soda, salt, and cinnamon; set aside.
  • Using an electric mixer, combine sugar canola oil and applesauce; mix on low until combined.
  • Add eggs, vanilla extract, and lemon juice and mix on low speed until well combined.
  • Slowly add flour mixture and mix until just combined.
  • Using a spatula, fold in zucchini and chocolate chips.
  • Use an ice cream scoop to divide the batter evenly in the muffin pan.
  • Transfer to the oven and bake for 20 minutes or until the toothpick inserted into the center of a muffin comes out clean.
  • Set aside to cool.


Serving: 1muffinCalories: 245kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 2gCholesterol: 31mgSodium: 90mgFiber: 2g
Keyword chocolate zucchini muffins, zucchini muffins
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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