Chocolate Zucchini Muffins

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The other day, my in-laws gave us a bunch of zucchini from their neighbor’s garden.  I have been wanting to make some chocolate zucchini muffins for a while.  So I set out to make some muffins.  My chocolate zucchini muffins are not only vegan, but they are gluten free as well.  If you like muffins, you may also like my Banana Blueberry Muffins or my Pumpkin Chocolate Chip Muffins.

Chocolate Zucchini Muffins - My Whole Food Life

These muffins not only pack a hidden serving of veggies for the kids, but they are also oil free as well.  This recipe is very easy to make and freezes well too.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12 stanard sized muffins

Chocolate Zucchini Muffins

A healthier muffin with a hidden serving of veggies!

Ingredients

Instructions

  • Preheat oven to 350.
  • Mix all the dry ingredients in one bowl.
  • Mix wet in another bowl.
  • Add wet to dry and mix until combined.
  • Fold in the chocolate chips.
  • Spoon batter into lined or greased muffin pans. I use silicone liners that work awesome.
  • Bake for 15-17 minutes, or until a toothpick comes out clean.

*** If you use a medium to large sized zucchini, you will need to squeeze out the excess moisture.

http://mywholefoodlife.com/2014/06/16/chocolate-zucchini-muffins/

81 thoughts on “Chocolate Zucchini Muffins

  1. These were delicious! I don’t think I cooked mine long enough as they were slightly moist in the middle but I didn’t mind :-) fudgy goodness!

  2. I’m making these at the moment and I had to put them in the oven way longer then listed. I tried one muffin after 17min and it was really gooey so I put it back in the oven for an additional 10 minutes and the toothpick was still not coming out clean so there’s still in there… what did I do wrong!? I followed the instructions perfect :(

    1. Did you use a larger zucchini? If so, they tend to hold more moisture. I used a small zucchini for mine. Can you just cook them longer?

  3. Just made these muffins this morning & they are delicious! They were very light & fluffy & I wondered if you had a suggestion on how to make them a denser/heavier cupcake?

  4. They are delicious! I can’t stop making them and S.O. won’t stop eating them. Used less maple syrup and added fresh cherries!
    Thank you for posting all these recipes! Your FB posts are one of the highlights of my day!

  5. Melissa,
    These muffins, as you sometimes say are “The bomb” Lol! For all you folks that are finding these muffins “to dense” or “not cooked in the center” or “sticking to the liners” Follow The Directions!!!!! The recipe is written the way it’s written for a reason. Hahaa… It cracks me up to hear people say that they didn’t come out right when they didn’t follow directions. It says to bake these for 15-17 min OR until a toothpick comes out clean, which usually indicates that it could take a bit longer:) Duh! Everyones oven is different. Also to squeeze any excess water out of the zucchini. This is Huge! I noticed nobody replied to Melissa when she asked if they used a bigger zucchini. Perhaps that could very well have been the problem??? Silicone liners work AWESOME! Just sayin :) Thanks Melissa, your the bomb hunny!

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    1. Coconut flour can be fickle to bake with. It’s not an equal sub. You also usually need to add a lot of eggs to help with the binding.

  7. Delicious!!! Just made these for back to school treats and I’m not sure there’ll be any left tomorrow. Love that they are freezer friendly too. Thank you!!

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