Zucchini is my favorite thing to put in recipes these days. And I knew it was only a matter of time before I made zucchini muffins. Because of my long-term love affair with chocolate, I knew they needed to be chocolate too. So here we are! With a delicious chocolate zucchini muffins recipe on our hands. Imagine that.
These babies are good when they’re fresh out of the oven, but the real magic happens when they’ve cooled fully, especially overnight. Really, these bad boys are best the next day, when they’ve had a chance to rest. They’re fluffy, tender, and moist the day after they’ve been baked. So, if you can resist, do it. You won’t regret it.
But if they don’t make it until the next day, I can’t say I blame you. I topped some of these with chocolate chips and some of them with walnuts, and I liked both. In fact, next time, I think I’ll mix chocolate chips into the batter and top them with walnuts. Why not go with both, right? Right!
I knew I liked you.
Like I said, I’ve been loving zucchini in recipes! So if you want more zucchini-infused deliciousness, check out Baked PB&J Oatmeal with Zucchini, Fudgy Chocolate PB Zucchini Brownies, Baked Pineapple Upside-Down Cake Oatmeal, Zucchini Noodles With Alfredo Sauce, and Baked Sweet Potato Carrot Cake Oatmeal. And if you want more chocolate, try our Two-Ingredient Chocolate Frosting, Chocolate/Peanut Butter Pecan Baked Oatmeal, Baked Chocolate Donuts, and Chocolate PB Banana Ice Cream Bites
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Delicious, tender chocolate zucchini muffins topped with chocolate chips or walnuts. The choice is yours! Or don't choose and add both. You can't go wrong!
- 1 tbsp ground flax
- 3 tbsp water
- 2 cups spelt flour*
- 3/4 cup cocoa powder
- 1/2 tsp salt (pink Himalayan preferred)
- 1 tbsp baking powder
- 1 tsp baking soda
- 3/4 cup maple syrup
- 1 cup nondairy milk**
- 1/4 cup applesauce
- 1 tsp vanilla
- 1 cup zucchini, peeled and grated
- 1/2 cup nuts (like walnuts, hazelnuts, pecans, etc.)
- 1/2 cup chocolate chips
- 1/4 cup peanut butter (I used powdered)
Preheat oven to 350 degrees F (176 C) and ready your muffin cups. I use silicone and bake without any nonstick spray.
In a small bowl, mix ground flax and water. Then set aside.
In a large bowl, combine flour, cocoa powder, salt, baking soda, and baking powder until well mixed.
In a medium bowl, add maple syrup, milk, applesauce, and vanilla. Mix until combined well.
Pour wet ingredients into dry ingredients and mix well. Then fold in zucchini and (optional) mix-ins.
Add batter to muffin cups and bake for 15 minutes or until a toothpick comes out clean. Let cool before enjoying!
*This is not a gluten-free recipe. I assume oat flour would work well here, but I haven't tried it yet and can't guarantee results. Let me know if you try it!
**I used my own cashew milk recipe, so mine was date-sweetened. Make sure to taste and adjust sweetness accordingly before baking. These aren't meant to be super sweet, but you can make them that way if you'd like by adding coconut sugar to the mix.
***Adapted from Love and Lemons.