Chocolate zucchini muffins. If you asked my eight-year old which of those three words he likes, he’ll immediately narrow in on “chocolate” and “muffins”, while turning his nose up at “zucchini”.
If you asked that same eight-year old if he loved the muffins I made yesterday, he would shout “yes”! After three muffins gobbled up, and a hug (a freaking hug) followed by a “thanks for making muffins Mom”, I just didn’t have the heart to tell him there are a whopping three cups of zucchini in this recipe. We all aim to keep our kids as innocent for as long as possible…right?
A few months ago, I found the inspiration for this recipe on If You Give a Blonde a Kitchen and pinned it for later. I may not be a patient person (at all), but I am always willing to wait for seasonal recipes. Things taste the best when they include high-quality ingredients during the peak season.
The original recipe looked delicious, but I figured I could change it up a bit without impacting the flavor. I was able to produce a delicious, “picky-kid approved” product with almost half the sugar, reduced oil, more veggies, and 100% whole wheat flour. You can read more about why I love whole wheat baking in this post. I also changed things up and made muffins instead of bread. I feel like when you make a sweet bread, you have to do something with it pretty quickly. It has to get eaten before it goes bad. And that leads to bingeing on baked goods. Muffins can be frozen and quickly reheated for speedy breakfasts. The rest of these chocolate zucchini muffins are currently cohabitating in my freezer with my Whole Wheat Blueberry Muffins.
Chocolate Zucchini Muffins
- 1 1/2 cups whole wheat pastry flour
- 2 tbsp vital wheat gluten
- 1/2 cup dark chocolate cocoa
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup melted coconut oil
- 2 eggs, room temperature
- 1/4 cup white sugar preferably organic
- 1/3 cup brown sugar see notes to learn to make your own
- 1 tsp vanilla extract see notes to learn to make your own
- 2 medium ripe bananas
- 3 cups shredded zucchini, drained of excess water
- 3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees. Line muffin pan with muffin liners.
In a stand mixer, combine coconut oil, vanilla, and both sugars, mixing on medium-low speed for two minutes. Add the banana until well incorporated, then the eggs and zucchini.
With the mixer on low, fold in the dry ingredients until just combined. Add the chocolate chips, mix for another 5 seconds, and turn off the mixer.
Fill muffin liners about 75% full. Bake for 20 minutes. Remove from the oven and allow the muffins to cool in the pan for 10 minutes. Remove from pan and transfer to cooling racks.
You can absolutely use items from the grocery store for this recipe, But, if you want to make these muffins next level, explore these DIY options:
- Try making your own vanilla extract.
- Make your own brown sugar.
- Learn more about grinding your own whole wheat flour.
- Use my favorite compostable muffin liners. Nothing sticks to these things!
These chocolate zucchini muffins are now a mainstay breakfast staple in our household. I make a bunch of bacon at a time (400 degrees in the oven on a rimmed baking sheet lined with foil, flip after 20 minutes, then cook until your desired level of crispy) and freeze it. Jack can snag a few strips of bacon, and a muffin and throw them in the microwave for a self-sufficient breakfast.
With this being peak zucchini season, you have a few options for that giant zuke you missed while harvesting. You can leave it on your neighbor’s front porch, ring the doorbell, and run. You can give it to my chickens (they’ll love you for it), or you can make yourself and your family these chocolate zucchini muffins.
Another option would be to leave these on my front porch, ring my doorbell, and run. I won’t be mad at you. Just don’t tell Jack there are zucchini in here. Cause then we’d have words.