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Above view of chocolate zucchini muffins on a burlap.
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Chocolate Zucchini Muffins

A healthy muffin of grated zucchini, double the chocolate with cocoa powder and chocolate chips; applesauce instead of oil, and honey instead of sugar. Easy enough to bake for breakfast or anytime you want a healthy snack.
Course: Breakfast
Keyword: muffins
Servings: 18 muffins

Equipment

Ingredients

Chocolate Zucchini Muffins

  • 1 cup white flour
  • 1 cup wheat flour
  • 3 TBS unsweetened cocoa powder
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 1/2 cup honey
  • 1/4 cup applesauce
  • 1 egg
  • 1 cup zucchini (grated, excess moisture squeezed out)
  • 1/2 cup semi-sweet chocolate chips (mini if making mini muffins)

Instructions

Chocolate Zucchini Muffins

  • Preheat oven to 350 degrees
  • Grease or line muffin tins
  • Whisk together in a large bowl; white and wheat flour, cocoa powder, baking powder, and salt
  • Mix together in another bowl; milk, honey, and applesauce
  • Add egg to wet ingredients and gently mix until combined
  • Fold wet ingredients into the dry ingredients and mix until just combined; a few lumps are okay
  • Add grated zucchini and chocolate chips; gently fold in until combined throughout batter
  • Scoop batter into muffin tins, fill about 3/4 full
  • Bake at 350 degrees for 15 to 20 minutes for regular sized muffin tins. Bake for 10 minutes for mini muffins. Or until toothpick inserted comes out clean.
  • Remove from oven and cool on wire rack for 5 minutes
  • Remove from muffin tins and serve
  • Store any leftovers in airtight container