Death by Chocolate Zucchini Muffins

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Death by Chocolate Zucchini Muffins are decadent and just happen to be healthy and vegan too! We’ll show you why you should thoroughly enjoy this recipe…guilt-free!

Chocolate zucchini muffin on top of a pile of shredded zucchini on a cutting board.

This muffin is a close relative to Zucchini Brownies, except that it has a bread-like texture (and it is portion controlled!)

It’s a variation of the ever popular Healthy Zucchini Muffins, except that a double dose of chocolate is involved and we used olive oil instead of yogurt for my dd who is vegan!

And although it is technically a variation of a muffin, you could definitely frost it and call it a cupcake. Or, make it into a bread loaf. Who doesn’t enjoy chocolate bread?

I’m reminded of this claim and why you should thoroughly enjoy this muffin. LOL 🙂

Chocolate is a Vegetable Quote on top of a chocolate muffin

(No need to google this statement. I already did and found this article ChooseMyPlate.gov regarding the categorization of beans as vegetables.)

Call them what you will…these muffins are delicious and healthy! And, as I have said many, many time before…you just can’t tell there are any zucchini shreds in this baked good. You can’t. No sir. No way, no how.

There is no taste of zucchini, no matter what my eldest dd (who does not eat zucchini BTW) tells you! 🙂

How to Make Healthy Chocolate Zucchini Muffins

It’s a pretty bold statement. But, there are a few ways to up the healthy factor in this zucchini bread.

Add Grated Zucchini

Not only does adding a vegetable up the nutritional value of the muffin, but it adds a lot of moisture too! One medium zucchini yields about one cup of shreds. But, measure it out because I’m not exactly sure that my definition of a medium zucchini will match up with yours!

There is no need to sop up any of the extra moisture unless you grated the zucchini in advance and it is super soggy.

A pile of zucchini shreds on a cutting board

Substitute Whole Wheat Flour for All-Purpose Flour

Sometimes we make our own blend of whole wheat flour and unbleached all-purpose flour, as is the case with Whole Wheat Pumpkin Muffins. Lately, we’ve switched to pastry flour made with whole wheat in all of our baked goods and no one is the wiser. Whole wheat pastry flour has a lower protein content than 100% whole wheat flour. However, it substitutes one for one in a recipe calling for all-purpose flour and the baked good is tender and tasty.

Healthy Death by Chocolate Zucchini Muffin cut in half on a napkin

Use Dark Chocolate

Of course any chocolate ups the decadence factor. We used dark chocolate cocoa powder and dark chocolate chips for more antioxidants. I’m a fan of mini chips because they seem to more evenly distribute so as to have some in each bite.

I’m thinking a little dark chocolate ganache might be in order on the next batch.

Two healthy Chocolate Zucchini Muffins on a cutting board.

Try Olive Oil instead of Vegetable Oil

It’s not just for sauteing! We’ve been using the extra virgin variety more and more instead of canola oil. Our Healthy Banana Muffins use yogurt, and that is an option here too!

Death by Chocolate Zucchini Muffin on a cutting board

I hope that I have made my case! Go ahead and enjoy these Death by Chocolate Zucchini Muffins…Guilt-free!

Easy Chocolate Zucchini Muffin Recipe
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4.5 from 4 votes

Death by Chocolate Zucchini Muffins

Decadent yes! But, these Death by Chocolate Zucchini Muffins are Healthy too! Make them and see what all the fuss is about.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 6
Calories: 208kcal

Ingredients

  • 1 cup zucchini shredded
  • 3/4 cup whole wheat pastry flour or unbleached all-purpose flour
  • 1/4 cup Stevia sugar blend or 1/3 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons cocoa powder dark chocolate
  • 1 egg replacer (see notes below) or 1 egg beaten
  • 2 Tablespoons almond milk any kind of milk is ok
  • 1/4 cup olive oil extra virgin
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Combine flour, Stevia sugar blend, baking powder, baking soda, salt, cinnamon and cocoa powder in a bowl.
  • Stir egg replacer (or egg), milk and oil into the dry mix. The batter will be stiff.
  • Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.
  • Fold in chocolate chips.
  • Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (If using paper liners, give them a spritz too!)
  • Bake for 20-25 minute or until the muffins are firm.
  • Allow muffins to cool for 5 minutes in pan and then remove to a wire rack to cool further.

Notes

To replace one egg combine 1 teaspoon baking powder, 1 Tablespoon vinegar and 1 Tablespoon water.
 
Helpful Kitchen Tools:
Cheese Grater
 

Nutrition

Calories: 208kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 156mg | Potassium: 150mg | Fiber: 2g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 3.7mg | Calcium: 32mg | Iron: 1mg
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Comments

  1. I like the sound of this, especially the addition of choc chips – they make everything better!!

  2. This is the PERFECT way to use all that summer zucchini! I’m all about death by chocolate 🙂

  3. Yum! I love the moisture the zucchini adds to these muffins. Such a great use for the veggie and an excuse to eat chocolate!

  4. I like your logic with “chocolate is a vegetable” and I’ll take two muffins, please!

  5. Oh wow, I make a Death by Chocolate Zucchini Bread which I love, so I know I’d flip for these muffins, I love the shot of the muffin on the bed of grated zucchini!

  6. I was wondering if anyone has used coconut oil with this recipe? Thanks.

  7. My muffins never rose and they are inverted like bowls 🙁 I used almond flour and egg substitute and baked for the full 25 minutes. Not sure what happened.

    • I’m so sorry they did not work out. I have not made these with almond flour, but you may need to add extra egg replacer because of the density of almond flour.

    • Not really fair to change the recipe and rate poorly! Almond flour cannot be substituted 1:1 for other flours. This recipe came out perfectly for me the first two times I’ve made it, loved by my family, and I’m making a double batch right now. They are delicious, easy recipe to follow. I do sub applesauce for the oil and find it works great. This change may alter the texture slightly but I try to stay oil free so it is a worthwhile switch and I have received no complaints. THank you for a great recipe!

  8. Lucy Parissi says

    Haha. What a fantastic quote to find – thanks for sharing it. I love zucchini in chocolate bakes – you barely know it’s there flavourwise, but it makes for a great bake. This is a fantastic recipe.

  9. These look so good! I’m pinning and bookmarking this one so I’ll have it when all that zucchini starts coming in later this summer!

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