Chocolate zucchini muffins get a healthy makeover in partnership with Blue Diamond Almond Breeze! Made with whole wheat flour and no butter or refined sugars (besides chocolate chips). You’re going to love these perfectly moist, insanely delicious muffins!
Zucchini season is HERE because my Pinterest feed told me so. I even made a board devoted to all things zucchini (shameless plug so you can follow me!)
If you’re thinking that you would never put zucchini in a baked good, it’s time to get out of your comfort zone because these muffins are MIND-BLOWING and full of chocolate love with zero zucchini taste.
I love when vegetables can taste like chocolate, don’t you?
I say that about every muffin I put on this blog though, so think what you will.
I spent half of the weekend perfecting this recipe. Seriously, I think I made these muffins four times. During one attempt, I tried to insert avocado into the baking equation, but it didn’t work as well as I hoped. It’s not that the muffins weren’t good with avocado, they just weren’t fluffy; I opted to use a bit of coconut oil instead.
Now you would think that the average zucchini bread would be healthy, but most recipes call for more than a cup of sugar and at least a 1/2 cup of oil. Healthy fats are wonderful but I’d rather put them on top of my muffin (like peanut butter). So I thought I’d try my best to make healthy chocolate zucchini muffins that still taste amazing.
CHOMP. I succeeded thanks to a few special ingredients in these chocolate zucchini muffins.
Banana or applesauce instead of lots of oil. Keeps the muffins moist and adds natural sweetness.
Almond Breeze Unsweetened Almondmilk. Delicious and dairy free. I’m cool with that.
Whole wheat pastry flour. Probably the best wheat flour out there. You can’t even tell these muffins are whole-grain!
Honey or pure maple syrup instead of sugar. Technically honey is sugar, but it’s not a refined sugar plus it also helps to keep these muffins soft.
Zucchini. Of course, this veggie adds an insanely amount of moisture to the muffins. They are just SO good you guys!
These chocolate zucchini muffins would be perfect for breakfast, an afternoon treat, or even dessert. You can even bake these as bars or as a bread, but of course you’ll need to adjust baking times.
See how to make these chocolate zucchini muffins:
Have a wonderful week! xo
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- Serves: 12
- Serving size: 1 muffin
- Calories: 160
- Fat: 6g
- Carbohydrates: 25g
- Sugar: 14g
- Fiber: 2.3g
- Protein: 3.4g
- 1 1/4 cup whole wheat pastry flour or white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, melted and cooled
- 1/3 cup honey, agave nectar or pure maple syrup
- 1 teaspoon vanilla
- 1 egg
- 1 cup shredded zucchini (about 1 medium)
- 1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
- 1/2 cup Almond Breeze Unsweetened Almondmilk
- 1/2 cup regular or mini chocolate chips, dairy free if desired
- Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
- Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
- Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
I love adding a few extra chocolate chips (2-3) on top of each muffin before baking to make them look pretty, but it's up to you!
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This post is brought to you by Blue Diamond Almond Breeze Almondmilk, but as always all opinions are my own; I love baking with their almondmilk! Thanks for continuing to support Ambitious Kitchen.