Zucchini Double Chocolate Chip Muffins

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

Why You’ll Love This Recipe

• These double chocolate muffins with zucchini are great for the chocolate lover out there. Feel free to throw in a few extra chocolate chips!
• Using this recipe is a great way to use up extra zucchini that you might have on hand, particularly in the summer months when you may have fresh zucchini from a garden. 
• These chocolate chip zucchini muffins use wholesome ingredients without compromising on flavor.
• One of our favorite things about this recipe is how the muffins freeze well to make for a quick and easy snack during the day.
• If you are a fan of zucchini in baked goods, give our zucchini banana bread a try!

Ingredient Notes

• Coconut oil or avocado oil - this can be substituted with olive oil, avocado oil, or vegetable oil. Melted butter is also an option if you are looking for a richer flavor.
• Pure maple syrup
• Eggs
• Vanilla extract
• Almond milk - feel free to swap this with your milk of choice whether that be regular milk or another dairy alternative such as soy milk. Both would be a great alternative.
• Shredded zucchini - the shredded zucchini provides extra moisture for these muffins, helping to make sure they don't dry out. You can use a food processor with a grater attachment or a box grater/cheese grater. There is no need to use a clean kitchen towel or paper towel to remove excess moisture in this great recipe.
• All purpose flour - if you need a gluten-free option, you can swap the all purpose flour with gluten-free 1 to 1 flour.
• Vanilla protein powder - the protein powder is optional. If you don't want to add protein powder to your muffins, you can swap it out for the same amount of all purpose flour.
• Cocoa powder - we recommend using unsweetened cocoa powder/natural cocoa powder.
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Chocolate chips - feel free to use milk, dark, or semi-sweet chocolate chips for this recipe. Chocolate chunks would also be amazing!

See the recipe card below for a complete list of ingredients and measurements for these chocolate and zucchini muffins.

Equipment You’ll Need

• Muffin tin and muffin liners
• Large bowl or stand mixer
• Rubber spatula
• Measuring cup and spoons
• Cheese grater or food processor with grater attachment
• Medium bowl
• Cookie scoop or ice cream scoop (optional)
• Wire rack for cooling (optional)

Step by Step Directions

For the full recipe instructions, scroll down to the recipe card at the bottom of the page.

Step 1: Preheat the oven to 425 degrees Fahrenheit. Add muffin/cupcake liners to the muffin cups of a muffin pan.

Step 2: In a large mixing bowl or stand mixer, add the oil, maple syrup, eggs, vanilla extract, and almond milk. Mix until well combined.

Step 3: 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.

Step 4: 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.

Step 5: Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix!

Step 6: Add the chocolate chips and stir gently into the muffin batter.

Step 7: 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.

Step 8: 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. 

Step 9: 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.

Tips & Variations

• While this recipe calls for protein powder, we have also provided an option without protein powder. Simply replace the protein powder with the same amount of all-purpose flour. 
• We love to add 2-3 chocolate chips on top of each muffin before baking. We love to use these chocolate chips for our muffins!

FAQ 

If you like this recipe, check out some of our other muffin recipes:

• Banana coconut muffins
• Banana peanut butter muffins
• Protein blueberry muffins
• Protein pumpkin muffins

Zucchini Chocolate Muffins

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

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Snack

Servings 12 muffins

Calories 231 kcal

Ingredients

  

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• ▢ 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

Serving: 1muffin | Calories: 231kcal | Carbohydrates: 30.4g | Protein: 5.8g | Fat: 11.3g | Saturated Fat: 7.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.8g | Cholesterol: 39.7mg | Sodium: 228mg | Potassium: 129mg | Fiber: 2.3g | Sugar: 16.5g

The recipe can be found on My Fitness Pal by searching "BWB Zucchini Chocolate Muffins." 

The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided. 

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