These super-soft and fudgy muffins get their amazing texture from shredded zucchini.—Betcha’ won’t be able to have just one with your morning coffee!
I crossed over to the dark side. Or the green side in this case.
Baking with zucchini. Love it or hate it? A few months ago if you had asked me this question I would have said: Um, YUCK. Now? I sneak that green stuff into everything from quick breads to brownies, from cakes to cookies.
Let’s just say my food processor has been getting quite the workout lately with all the zucchini I’ve been shredding.
Obsessed and not ashamed even a little bit. 😉
What convinced me? You’re looking at ’em. These. Muffins.You. Guys.
Chocolate and zucchini—Do NOT judge that combo til you try it. May I suggest you try it in these muffins first?!
Hint, hint…
Chomp, chomp…
I’m convinced that one bite of these muffins could turn a serial killer into a Christian within seconds.
Just imagine what someone could do after like 5 bites of these muffins. You could solve all of the worlds problems!
Mighty muffins we’ll call these. Has a nice ring to it dontcha’ think? 😉
For all you peeps who aren’t familiar with baking with zucchini, you might be thinking: GAG, right about now. Well, let me clue you in on something: YOU CAN’T TASTE THE ZUCCHINI.
All the zucchini does is:
A. Contributes an AMAZING moistness boost.
B. Adds a ton of healthy nutrients to your baked goods.
C. Makes you feel like a green BOSS.
Ultimately resulting in D….You can eat more of it ’cause it’s healthy!
Each fudgy, chocolate-y bite masks the shredded zucchini and if nobody told you, I’m positive you wouldn’t even know it was there!
Sneaky little muffins these are. 😉
Do you think it’s wise to always listen to your conscience? Because as I speak (type?) I have a container full of these muffins on the counter waiting for tomorrow’s breakfast, but my conscience is telling me: Forget about breakfast. EAT ALL THE MUFFINS.
Always let your conscience be your guide. Especially in situations like this. 😀
Anywhooo, this recipe is loosely based off of my Skinny Double Chocolate Muffins, which is one of my all-time favorite muffin recipes on my blog. They’re so amazing you MUST try them. Like yesterday.
Today’s muffins are quite similar to those only they’re even MORE healthier for you and slightly moister and more fudgy inside.
Ooh yeah, baby…
The best muffin you’ll ever have in your life, I guarantee. And a chocolate lovers dream FO SURE.
Your kids will want to eat all of these muffins in one sitting. They’ll NEVER in all the evers guess that they’re eating the dreaded green stuff. Shhhhh…. It’ll be our little secret. 😉
Healthy Chocolate Zucchini Muffins
Ingredients
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1-1/4 cups milk
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup tightly-packed shredded zucchini
- 1 cup semisweet chocolate chips or chunks
Instructions
- Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gently fold flour mixture into liquid mixture until just combined. (batter will be very thick) Fold in shredded zucchini and chocolate chips.
- Divide batter between greased muffin cups and smooth tops. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15 minutes.
- Cool muffins in pan 5 minutes before transferring to a wire cooling rack.
Notes
Check out my other healthy indulgences next!
Skinny Peanut Butter Banana Milkshakes
Skinny Double-Chocolate Muffins
Kateri says
These are so good!! I made a half batch this morning and this recipe will be going into the favorites book.
Sarah says
Glad to hear it Kateri!! Enjoy. 🙂
Heidi says
Do you peel the zucchini skin?
Sarah says
Nope! There’s no need to peel the zucchini skin. 🙂
Heidi says
I just made these and they were absolutely delicious!! My kids loved them! (They had no clue the zucchini was in there)! Great recipe, thanks so much!!!
Sarah says
So glad to hear that, Heidi! I’m happy your kids loved them too. Thanks for letting me know!
Elizabeth Batista says
Hi! My name is Liz Batista, and I’m writing from Santa Catarina, Brazil. I made the zucchini chocolate muffins today. Your recipe mentions on step 2 that the batter will be very thick… well, my batter was very runny instead. I’m sure I used the correct ammounts of each ingredient. I used 1 1/2 cup of whole wheat flour and 1/2 cup of all purpose flour. That was the only difference. Well, when I put the muffins in the oven, the batter overflowed big time, messing up the oven floor quite a bit, but I persevered until they were baked. My family absolutely loved them. I’m just wondering if I should make some chemical changes to the recipe to avoid the overflow and thicken the batter a bit, like maybe add an extra 1/2 cup of all purpose flour and decrease the ammount of baking powder to 3 tsp. What do you think? I’d appreciate your input, since you’re the creator of these babies… Xoxoxoxo from Southern Brazil.
Gem says
These were absolutely delicious and came out as exactly as the picture on the recipe! Thank you
Kay says
These were yummy!! My kids enjoyed them- not sweet, but the perfect amount of chocolate!!! Definitely a keeper. I was skeptical with the whole wheat flour but it was subtle once baked.
Miriam Bois says
I just made this recipe and they are delicious!!! Not too sweet. I do recommend to not scip the chocolate chips as they add the perfect balance of chocolate and sweetness. I would think that without them the muffins would be quite dull. I followed the recipe to a “T” and this gave me 2 dozens instead of dozen like the recipe says and the bake time was exactly the same. ?
All in all this recipe is a keeper!
Beverly says
Made these this a.m. and this recipe is a keeper. I made a couple of changes though, due to the fact I had to use frozen shredded zucchini. They were well drained, squeezed, etc and I had about 1.5 cups so due to that, I cut back on the milk by a 1/4 cup. I used I cup white flour & 1 cup whole wheat and added 1/2 cup sugar instead of 3/4 (I am not into really sweet muffins so decided to reduce it). I greased the hell out of my muffin tins but the muffins still stuck. I think it’s due to the fact I used skim milk AND the oil content is low. The muffins however are super moist and perfect. I have to admit – next time (and there will be a next time!) I will add the amount of sugar called for as I think it does need that much. Also, maybe using liners instead of greasing the pan might be a better idea. I ended up with 12 good sized muffins. Hubby will love them!
Lorraine says
I left out the chocolate chips because I didn’t have them and I used the Truvia plus brown sugar product. Other than that I followed your recipe. They are excellent!
Sarah says
Thanks for sharing, Lorraine! So glad you loved these muffins. 🙂