Food and Drink

Double Chocolate Zucchini Muffins

As you know, I like anything chocolate! At my first job when I moved back to Baltimore, my boss used to make a chocolate zucchini bread. I have that recipe somewhere (and even maid it once and it turned out amazingly delicious)! But this time I wanted to try out muffins. I made this batch last month for Mother’s day and brought them to Ben’s parent’s house, and we ate them for dessert.

So . . . without further ado, here is the recipe, along with a few photos {photos are coming soon}:

Prep Time: 15mins – 25mins   |   Cook Time: 25-30mins
Yield: 12 muffins

Before you gather your ingredients:
Preheat the oven to 350°F, with a rack in the middle.


  • Fun cupcake liners
  • Zucchini – 1 cup approx.(about 1 medium), shredded
  • 1 1/4 cups white whole wheat flour (or if you want to go all fancy, 1 recipe I looked at suggested whole wheat pastry flour)
  • 1/3 cup unsweetened cocoa powder – I like to use Trader Joe’s brand, just because I like it and for no other reason than that. (I’ve used it in other recipes I’ve posted on here too.)
  • 1 tsp baking soda
  • NO baking powder – only one of the recipes I looked at (during my research) called for it! So my gut was like, no way.
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp safflower oil (Recipes called for coconut oil, I didn’t have it. So I used what I had on hand.)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 egg
  • 2 egg whites
  • 1/4 cup unsweetened applesauce
  • 1/2 cup Fat Free / Skim Milk (I used Lactose Free), though you can also use Almond Breeze Unsweetened Almond Milk
  • 1/2 cup mini semi-sweet chocolate chips + extra for the top
  • cooking spray


STEP 1 | If you haven’t done so already, preheat the oven to 350°F — and make sure the rack is in the middle of the oven.

STEP 2 | Line a 12-cup muffin tin with cupcake liners.

STEP 3 | Make sure to really spray the inside of the cupcake liners with nonstick cooking spray!

The great thing about zucchini? You don’t have to peel it! 🙂

STEP 4 | Shred / grate the zucchini (after washing / rinsing it off, of course!) . . . You can use a food processor here, or a grater, like a fancy-shmancy microplane, or whatever you have on hand.

STEP 5 | Then be sure to squeeze out all of the excess zucchini water. You can use a paper towel here or your bare hands — it doesn’t matter. But, bottom line: do NOT skip this step!

STEP 6 | Put the squeezed out zucchini in a bowl and set it aside for right now.

STEP 7 | In another bowl, medium-sized, whisk together the flour (1 1/4 cups), the cocoa powder (1/3 cup), baking soda (1 tsp), salt (1/4 tsp), and cinnamon (1 tsp). Set aside.

STEP 8 | In a small bowl combine the egg and 2 egg whites (with a small fork is just fine or however you like) — until bubbly & scrambled.

STEP 9 | Now, grab a big bowl (or use the bowl of an electric stand mixer if you have one) . . . add in safflower oil (2 tbsp), honey (1/3 cup), vanilla extract (1 tsp) and the eggs you just mixed together. If you have an electric mixer: mix on medium-low until smooth and everything is combined really well. (But don’t over-mix! It’s what my mom is always telling me!) It has to be like Goldilocks: juuuust right 🙂

STEP 10 | Add the squeezed out zucchini (that you have there sitting in a bowl nearby), the applesauce (1/4 cup) and the milk (1/2 cup) to the big bowl — and mix again.

STEP 11 | Slowly add the bowl of dry ingredients to the big bowl, and mix until just combined.

STEP 12 | Gently fold in the full 1/2 cup of chocolate chips.

STEP 13 | Did you spray the inside of the cupcake liners with nonstick cooking spray? (If not, do it now!) . . . I forget sometimes too, so let this serve as your friendly reminder 🙂

STEP 14 | Evenly spoon the batter into the cupcake liners until they’re about 2/3 to 3/4 of the way full.

STEP 15 | Top each muffin with 3-5 mini chocolate chips

STEP 16 | Bake on the middle rack for 22-25 minutes, or until a toothpick inserted in the center comes out clean. (BUT – rotate the muffin pan at 12min, and check it again at 18min.)

STEP 18 | Remove the muffins from oven and allow them to cool completely (about 1 hour) before serving or storing. (Let them cool in the pan for 5min, remove the muffins and transfer them to wire cooling racks for the remainder.)


Leave a Reply

Your email address will not be published. Required fields are marked *