Zucchini Chocolate Muffins

A shot of a chocolate zucchini muffin with a bite taken out of it to show melted chocolate.

Print Recipe

5 from 4 votes

These zucchini chocolate muffins have a rich chocolate flavor and are perfect for busy mornings or an afternoon snack.

Prep Time15

Cook Time15

Course: Snack

Cuisine: American

Servings: muffins

Calories: 231kcal

Author: Olivia & Annie

Ingredients

⅓ cup melted coconut oil, avocado oil, or light tasting olive oil
½ cup pure maple syrup
2 eggs
2 teaspoons vanilla
¼ cup almond milk
2 cups shredded zucchini
1 ¼ cups all purpose flour
⅓ cup vanilla protein powder (or swap for the same amount of all-purpose flour)
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
¾-1 cup chocolate chips

Instructions

Preheat the oven to 425 degrees Fahrenheit. Add muffin/cupcake liners to the muffin cups of a muffin pan and lightly spray the liners with cooking spray.
In a large mixing bowl or stand mixer, add the oil, maple syrup, eggs, vanilla extract, and almond milk. Mix until well combined.
Shred the zucchini using the large holes of a box grater or a food processor with a grater attachment. Add the zucchini to the wet ingredients and mix well.
In a separate bowl, add the flour, protein powder (or the same amount of flour if you choose not to use protein powder), cocoa powder, baking powder, baking soda, salt, and cinnamon. Mix until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix!
Add the chocolate chips and stir gently into the muffin batter.
Use a cookie scoop, ice cream scoop, or spoon to add batter into each muffin tin until each muffin cup is about ¾ of the way full.
Place the pan in the preheated oven at 425 degrees for 5 minutes, then reduce the heat to 350 degrees and continue baking for 10-11 minutes or until a toothpick inserted in the muffin comes out clean.
Remove from the oven and place the muffins on a cooling rack. For best results, let the muffins cool completely before eating to prevent the muffin from sticking to the paper muffin liner.

Notes

If you want to make a muffin without protein powder, simply swap it for the same amount (⅓ cup) of all purpose flour instead.

You can make gluten-free chocolate zucchini muffins by substituting the all purpose flour with gluten free flour (1 to 1). This recipe is dairy free with the use of almond milk and dairy free chocolate chips. It is vegetarian. These are not vegan chocolate zucchini muffins as the recipe has not been tested with a flax egg in place of a normal egg.

Nutrition