Name: Healthy Whole Wheat Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ⅔ large Zucchini (about 220g, 1¼ cup Shredded); 1 Egg; 2 Tbsp Melted Coconut Oil; 1 tsp Vanilla Extract; ½ cup Almond Milk; ¼ cup Non-fat Greek Yogurt (56g); 1 cup Whole Wheat Pastry Flour/White Whole Wheat Flour; 6 Tbsp Cacao Powder or Unsweetened Cocoa Powder; Stevia Sweetener (½ cup sugar worth (Use your brand's Conversion Chart)); 2½ tsp Baking Powder

Easy and healthy Whole Wheat Chocolate Zucchini Muffins for a delicious and nutritious breakfast! Naturally sweetened with stevia, and made extra moist with Greek yogurt, these sugar free and low fat muffins are the perfect chocolatey treat.

Jump to Recipe

I think my favorite way to get veggies in is by using it in some sort of sweet treat or the other.

And that’s especially true in my case for zucchini. I find it really mushy when cooked – maybe I just haven’t figured out the right way to cook it.

Either way, I’d still prefer shredding it up and using it in baked goods or oatmeal. Sweet over savory any day!

I had brownies on my list too actually, so I think that might be coming up soon!

Whole Wheat Chocolate Zucchini Muffins Ingredients:

This recipe for whole wheat zucchini muffins is made with no sugar, no butter, and no buttermilk – just clean ingredients!

Fresh Zucchini not any pre-shredded version
Whole Wheat Pastry Flour for a healthy, nutritious and whole grain muffin recipe that’s still light and fluffy.
Unsweetened Cacao Powder to give it the rich chocolate flavor without the sugars
Stevia sweetener powder to make this muffin complete sugar-free since there’s no added sugar here. Really drops the calories too!
Almond Milk for a dairy free muffin recipe. Feel fee to use the normal version
Non-fat Greek Yogurt or coconut yogurt for a dairy free version
Coconut Oil for moisture, but just a little, so this is still a reduced fat and low calorie recipe
Eggs
Pure Vanilla Extract
Baking Powder
A bit of salt

How to make Chocolate Zucchini Muffins

These homemade healthy chocolate zucchini muffins are super easy to make, and are perfect for when you don’t want to wait an hour for a chocolate zucchini bread.

Preheat your oven to 350°F, line 9 cups of a muffin tin and lightly spray the insides,
Shred the zucchini using a food processor or grater, and squeeze out as much liquid as possible. Use a cheesecloth or just paper towels.
This is important! See below why.
In a large bowl, whisk the eggs, coconut oil and vanilla.
Add in the milk, yogurt and zucchini and whisk it all.
Mix the dry ingredients in a bowl: whole wheat pastry flour, unsweetened cocoa powder or cacao powder, stevia powder, baking powder and salt.
Add in the flour mixture to the wet mix, and fold together using a large spoon or spatula. DO NOT OVER-MIX the batter or the muffins will be too dense at the bottom.
Pour the mix into the muffin cups, filling them about ¾ way to the top.
Bake the muffins for about 25 minutes until a tester inserted into the center comes out dry.

For a chocolate zucchini bread, bake it in a loaf pan, but increase the baking time. It should take about 45-50 minutes.

These homemade healthy chocolate zucchini muffins are super easy to make, and are perfect for when you don’t want to wait an hour for a chocolate zucchini bread.

Tips for this Healthy Chocolate Zucchini Muffins with Whole Wheat Flour

Squeeze out moisture from the zucchini; You want make sure you squeeze out as much liquid as possible from the zucchini. Too much moisture will make the chocolate muffins rise and then sink as it cools, and also make it dense.

Use whole wheat pastry flour – not whole wheat flour or whole meal flour. Those are a lot harder and will make a dense muffin again.

Don’t over-mix the batter!
Pour the wet mix into the dry and just fold them in. Don’t over-mix it or too much gluten will develop, which is what will make also the muffins gummy and dense.
There will be some lumps, but that’s completely okay!

Some alternatives for this Sneaky Zucchini Chocolate Muffins:

Make gluten free zucchini muffins by using a 1:1 gluten free flour.

Replace the eggs with flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water let rest for about 10 minutes) for a Vegan chocolate zucchini muffins.

Feel free to replace the cacao powder with unsweetened cocoa powder.

Turn this recipe into healthy chocolate zucchini muffins with chocolate chips by folding in some chocolate chunks or chips into the batter before pouring it into the muffin cups.

Can you store this Chocolate Zucchini Snack Cake?

This moist and fluffy zucchini muffin keeps really well and is great for a meal prep breakfast, snack or dessert – freezer friendly too!

You can keep the muffins out at room temperature for 2 – 3 day or 4 or 5 days in the fridge. Be sure to use an airtight container.

To freeze the muffins, wrap them plastic wrap, and place in a freezer-safe zipper bag. Thaw them when you crave a chocolatey treat!

Some more Sweet Zucchini Desserts to try: