Chocolate Zucchini Muffins Delicious & Easy

Growing up, Sunday mornings meant one thing in Nonna’s kitchen: the smell of something sweet wafting from the oven. She had a magical way of making vegetables disappear—into desserts, that is. It wasn’t until I bit into what I thought was a simple chocolate muffin that I learned her “secret ingredient” was zucchini. Decades later, I’ve brought her trick into my own kitchen with these chocolate zucchini muffins—soft, rich, and ridiculously moist.

These muffins are everything a moist muffin recipe should be: tender, fluffy, and bursting with deep cocoa flavor. Made in just one bowl, they come together with grated zucchini, unsweetened applesauce, and maple syrup—so they’re not only easy, but also a healthy muffin recipe you can feel good about serving your family. Whether you’re a busy parent or a baking enthusiast, you’ll love how simple (and secretly nutritious!) these treats are.

Explore more easy and delicious recipes on Pinterest and don’t forget to Follow us on Facebook for daily recipe inspiration.

this …

Why You’ll Love These Muffins

These chocolate zucchini muffins aren’t just a sweet escape—they’re your new go-to for healthy baking:

• One-bowl prep (no electric mixer required!)
• Moist texture with a rich chocolate flavor
• Zucchini? Totally undetectable.
• Refined sugar-free – sweetened with maple syrup & applesauce
• Kid-approved and perfect for picky eaters
• Easily adapted to be gluten-free or dairy-free

Ingredients You’ll Need

Here’s what you’ll need to whip up a batch of these whole wheat muffins:

• 1 cup grated zucchini (squeeze out moisture)
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 2 eggs (or flax eggs for eggless chocolate muffins)
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/2 cup Greek yogurt (or plant-based yogurt for dairy-free)
• 1 tsp vanilla extract
• Optional: 1/2 cup chocolate chips or chopped nuts

Looking for a twist? These pair wonderfully with fruity cherry banana muffins or a classic zucchini muffin recipe for a wholesome brunch spread.

How to Make Chocolate Zucchini Muffins

One Bowl, No Fuss!

Here’s how to make these delicious, easy chocolate zucchini muffins:

1. Preheat your oven to 350°F (177°C). Line or grease a muffin pan.
2. Grate the zucchini (no peeling needed) and gently squeeze to remove excess liquid.
3. In a large bowl, whisk together the eggs, applesauce, maple syrup, Greek yogurt, and vanilla.
4. Add dry ingredients: whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Mix until just combined.
5. Fold in the grated zucchini and chocolate chips or nuts (if using).
6. Divide batter evenly into the muffin tin—fill about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Helpful Tips for Muffin Success

• Zucchini prep: Use the fine side of a box grater and squeeze the shredded zucchini in a clean kitchen towel to avoid soggy muffins.
• Gluten-free? Substitute the flour with a 1:1 gluten-free baking blend.
• No eggs? Try 2 flax eggs (2 tbsp flaxseed + 6 tbsp water).
• Storage: Keep muffins in an airtight container for up to 3 days or freeze for up to 2 months.
• Meal prep tip: Double the batch and freeze half—hello, freezer-friendly muffins!

Tasty Variations & Add-Ins

Make them your own with these fun twists:

• Mix-ins: Chopped walnuts, mini chocolate chips, or dried cherries
• Flavor boosts: A pinch of cinnamon or a touch of espresso powder
• Fruit swap: Use mashed banana instead of applesauce (try it with our moist banana bread muffins)

These muffins are perfect for everything from toddler lunchbox ideas to fall baking adventures.

Frequently Asked Questions

Looking for more ways to celebrate the morning? Browse our “Breakfast Bliss” board for healthy morning treats or Visit Kai Recipes for more wholesome ideas.

Print