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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Healthy Chocolate Zucchini Muffins

    By Min On January 30, 2023

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    An overhead shot of muffins in a baking pan with shredded zucchini.

    These chocolate zucchini muffins are fluffy, fudgy, rich, and perfectly moist with just the right amount of sweetness. They are sure to satisfy your chocolate craving.

    An overhead shot of muffins in a baking pan with shredded zucchini.

    Zucchini Chocolate Muffins

    Chocolate muffins are a glorious thing. I can always count on chocolate to pick me up when I'm in need of some TLC.

    While I could never turn down a super fudgy, chocolate-y, sweet, bakery-style chocolate muffin, it's also in my DNA as a pediatric registered dietitian to come up with healthier versions of those decadent pleasures.

    Oftentimes that means combining a healthy dose of fruits, vegetables, and whole grains with some fun!

    I absolutely adore baking with zucchini because it adds such great texture and moisture to the final product while boosting nutrition - like in these zucchini cookies, baked quinoa, and zucchini carrot muffins.

    And It's such a great way to get extra vegetables into your child's diet as well as yours. Enjoy for breakfast on busy mornings, as a quick snack or treat.

    Looking for more healthy chocolate-y recipes? You HAVE to try this chocolate avocado pudding and chocolate banana pancakes!

    Jump to:
    • Zucchini Chocolate Muffins
    • Ingredients
    • Step-by-Step Instructions
    • Substitutions
    • Tips for Success
    • Equipment
    • Storage
    • Frequently Asked Questions
    • Other Healthy Muffins to Try
    • Chocolate zucchini muffins

    Ingredients

    All the ingredients laid out on a white background.
    squeezed grated zucchini with excess liquid in a bowl.

    I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

    • White whole wheat flour - It's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
    • Zucchini - Be sure to squeeze out as much excess moisture from the zucchini as you can by using a clean kitchen towel or cheesecloth. 
    • Unsweetened cocoa powder - Use unsweetened natural cocoa powder. I personally love Hershey's.
    • Unsweetened applesauce - can use store-bought or homemade applesauce (super easy to make!)
    • Pure maple syrup - you can just how much to add depending on your sweetness preference. Date syrup is a great no added sugar alternative.
    • Milk - Preferably whole milk but you can use any milk of choice.

    Step-by-Step Instructions

    A four image collage of how to make the muffins step by step.
    1. In a large bowl, stir together the dry ingredients.
    2. In a medium bowl, whisk together the wet ingredients.
    3. Combine the dry and wet ingredients. Be careful not to over mix! Stir in grated zucchini and chocolate chips, if using.
    4. Divide batter evenly into the muffin cups and bake for 20-22 minutes, or until the inserted toothpick comes out clean.

    Substitutions

    • Gluten-free? Use a 1:1 gluten free flour like this one or oat flour.
    • Dairy-free? Any non-dairy milk (e.g. unsweetened almond milk) will work.
    • Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins ;).

    Tips for Success

    A direct shot of muffin with a bite taken out.
    • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
    • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking. These include eggs, milk, applesauce, and maple syrup.
    • I've provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. The kids and I found â…“ cup to be just enough, but the husband prefers them sweeter. If that's you, you can add more maple syrup and/or chocolate chips.
    • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.

    Equipment

    If you've tried any of my muffin recipes, you know how much I love using this silicone muffin tin because nothing sticks!! There's no need to grease or use muffin liners.

    But for those who prefer an alternative, this is my favorite nonstick muffin pan.

    Storage

    Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.

    To freeze, I recommend flash freezing. Transfer to freezer-safe bags. Will keep for up to 3 months. Thaw in the refrigerator overnight.

    Frequently Asked Questions

    What is the best cocoa powder to use?

    Use unsweetened cocoa powder and not dutch-process powder for best flavor, texture, and a good rise.

    Do I need to peel the zucchini?

    There's no need! It's soft and will easily grate and blend into the muffin batter. Not to mention it's where most of the nutrients are found!

    What is the best way to shred zucchini?

    You can shred in a food processor or use a box grater. If you don't want any visible zucchini pieces in your chocolate muffins, you should finely grate. I personally like to use the large holes so that my kids can see little pieces of vegetables (although they will completely blend in the longer they sit).

    The more your child sees foods they are uncertain about, the more likely they are to try, if not today then in the future.

    Other Healthy Muffins to Try

    • Moist Banana Spinach Muffins
    • Healthy Carrot Banana Muffins
    • Healthy Yogurt Muffins (So Moist)
    • Easy Savory Vegetable Muffins

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    A direct shot of muffin with a bite taken out.

    Chocolate zucchini muffins

    These chocolate zucchini muffins are fluffy, fudgy, rich, and perfectly moist with just the right amount of sweetness. They are sure to satisfy your chocolate craving.
    5 from 7 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10
    Author: Min | MJ and Hungryman

    Equipment

    • Muffin Pan OR
    • Non-stick muffin pan

    Ingredients

    Dry

    • 1 ¼ cups white whole wheat flour (150g)
    • ¼ cup unsweetened cocoa powder (25g)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Wet

    • ½ cup unsweetened applesauce (125g)
    • ½ cup milk
    • â…“-1/2 cup maple syrup
    • 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract

    Fold in

    • 1 cup shredded and squeezed zucchini (120g)
    • ½ cup chocolate chips (optional)

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease, line, or use a silicone muffin pan.
    • In a large bowl, stir together the dry ingredients.
    • In a medium bowl, whisk together the wet ingredients.
    • Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
    • Stir in grated zucchini and chocolate chips, if using.
    • Divide batter evenly into 10 muffin cups and bake for 20-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

    Notes

    • Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.
    • Dairy-free? Any non-dairy milk (e.g. unsweetened almond milk) will work.
    • Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins ;).

    Nutrition

    Calories: 114kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Fiber: 3g | Sugar: 9g
    Course Dessert
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

    Share or Save It for Later!

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Andres says

      February 21, 2023 at 11:18 am

      I want to give these a try but we are gluten free. Would all purpose gf flour work or would oat flour work? Are the measurements the same?

      Reply
      • Min says

        February 22, 2023 at 6:04 pm

        Yes to both and same amount!

        Reply
    2. Sara elhadad says

      February 19, 2023 at 3:00 pm

      Hello looks amazing will definitely try it
      I have a question is there a replacement to the apple sauce or can i skip it?
      Thank you

      Reply
      • Min says

        February 19, 2023 at 7:01 pm

        Adds moisture and sweetness. You can try with ripe banana!

        Reply
    3. Hailey says

      February 16, 2023 at 2:18 pm

      Thanks so much for the recipe! Can’t wait to try these..do I need to squeeze the water out of the Zucchini before adding to mixture?

      Reply
      • Min says

        February 16, 2023 at 3:20 pm

        Yes! Hope you enjoy!

        Reply
    4. Ameena says

      February 16, 2023 at 12:29 pm

      Hi so I don't think we get applesauce where I'm from. Or maybe I've never noticed it. Is there a substitute for applesauce ?

      Reply
      • Min says

        February 16, 2023 at 3:20 pm

        Hi! If you want to try making it at home, I have a recipe for unsweetened applesauce. If not, you can use mashed banana!

        Reply
        • Leona says

          February 18, 2023 at 4:02 pm

          Min
          Thank you for your most delicious recipes my grandson yums it up!
          What can l substitute for white whole wheat flour and how does it affect recipe if l use whole wheat flour.

          Reply
          • Min says

            February 18, 2023 at 7:26 pm

            Hi! Using all whole wheat flour will make the muffins pretty dense. I would use 3/4 cup all purpose flour and 1/2 cup whole wheat flour!

            Reply
    5. Abby says

      February 08, 2023 at 9:42 am

      5 stars
      You did it again! Sooooo good! I even tried it in my mini waffle maker and they turned out great!

      Reply
      • Min says

        February 08, 2023 at 11:19 am

        Ooh!!! Yay!! And I will def have to try these as waffles too!

        Reply
    6. Stephanie says

      February 07, 2023 at 10:24 pm

      5 stars
      Made these with my toddler and they were a hit! Opted to not use chocolate chips and went with 1/2 cup maple syrup and they were just the right amount of sweetness to be enjoyed by my 2.5 year old and husband. Thanks for the great recipe!

      Reply
      • Min says

        February 08, 2023 at 11:20 am

        You're welcome! I'm so glad that your whole family enjoyed these muffins!

        Reply
    7. Louisa says

      February 03, 2023 at 5:29 am

      If I'm using mini muffin tins should I reduce the cooking time?
      Thanks 🙂

      Reply
      • Min says

        February 03, 2023 at 12:57 pm

        Yes! I would start checking after 15 minutes!

        Reply
    8. Gal says

      January 31, 2023 at 2:17 pm

      Out of this world! Both me and my little one devoured these 🤤 Thank you so much, Min 🌷

      Reply
      • Min says

        January 31, 2023 at 2:21 pm

        Oh this makes me so happy! Thanks for trying out the recipe!!

        Reply
    9. Irene says

      January 30, 2023 at 2:44 pm

      Hi Min, thanks for all your helpful recipes! Could you sub banana for applesauce?

      Reply
      • Min says

        January 30, 2023 at 2:55 pm

        Sure! I feel like I'm always using banana in baked goods so thought I'd switch it up haha but also some people don't like the chocolate + banana flavor combo.

        Reply
    10. Jeanne says

      January 30, 2023 at 2:37 pm

      Hi Min! If we can't find white whole wheat flour, can we just do a direct substitution for either AP flour or whole wheat flour? Do we need to change the measurements? Thanks!

      Reply
      • Min says

        January 30, 2023 at 2:56 pm

        HI yes! You can do all AP flour or half half AP and whole wheat flour. The weight will vary slightly so be sure to use use 1 1/4 cups using the scoop and level method as described in the "tips for success" section!

        Reply
    11. Cheryl says

      January 30, 2023 at 2:30 pm

      5 stars
      Super excited to try! Is this suitable for babies under 1? Thanks! 🙂

      Reply
      • Min says

        January 30, 2023 at 2:57 pm

        Hi! I would hold off until 2 because of cocoa powder and added sugar

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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