Everyone needs a healthy zucchini muffin recipe in their recipe box! These Easy Chocolate Zucchini Muffins are so incredibly moist and tasty. Chocolate zucchini muffins are made with simple ingredients you most likely already have in the pantry. The best part is these muffins are nut-free and egg-free, so they are safe to pack in your kid's lunch box.
There are a lot of zucchini muffin recipes out there that claim to be healthy. While the addition of fresh zucchini will make muffins a bit healthier, adding ingredients like brown sugar, granulated sugar, or omega-6 rich vegetable oil quickly turns healthy muffins into a dessert. Muffins should be full of healthy ingredients that provide you with good clean energy and not give you a sugar crash after eating one.
How to make this recipe
The first step in making these vegan zucchini muffins is to shred the zucchini. Shredded zucchini can be made by taking a large mixing bowl and placing a cheese grater in the center and then grate the zucchini right in the bowl.
In a large mixing bowl, combine the coconut flour, tapioca starch, baking soda, baking powder, cocoa powder or cacao powder, cinnamon, and coconut sugar and mix well. In a smaller mixing bowl, add the grated zucchini, plant milk such as almond milk (almonds are nuts, consider that before using in this recipe if you are looking to avoid nuts), or coconut milk and vanilla extract. Mix well. Add the wet ingredients to the dry ingredients and fold until combined. Lastly, add the chocolate chips and gently fold.
Line a muffin pan with muffin papers or grease with cooking spray, and then scoop about ⅓ of a cup of the chocolate zucchini muffin batter into each muffin paper. Once all the batter has been used up, place the muffin tin into the preheated oven and bake for about 20 minutes.
How to store
Since these chocolate zucchini muffins are so moist, I like to store them in the refrigerator. Place them in a glass container with a tight lid for up to five days in the refrigerator. I know some bakers don't recommend this since they will lose some moisture, but I have never noticed that problem with these muffins.
If you prefer to eat baked goods at room temperature, store them in a glass container with a loose-fitting lid on the counter for up to three days. Using a cake stand with a glass lid is a great option to keep these chocolate zucchini muffins fresh.
Can you freeze zucchini muffins?
I love making a big batch of these muffins and freeze some for later. Once the muffins are baked, allow them to cool completely on the counter. Place them in a freezer-safe bag such as a plastic bag and lay flat in the freezer until completely frozen. They can be stored in the freezer for up to two months.
To thaw the zucchini muffins, allow them to come to room temperature on the counter. Alternatively, you can place the muffin in a microwave or in a warm oven to thaw a bit faster.
If you will add them to your lunch, remove them from the freezer, place them in your lunch box, and within an hour, the muffin will be thawed. No need to thaw beforehand!
How to make mini muffins
I love making these muffins in mini muffin pans for the perfect two bite-size muffins for my daughter's lunch box. To do this, line a mini muffin tin with mini muffin papers and place the batter into each paper—bake in a preheated oven for about 10 minutes. Remove from the oven and allow to cool completely before enjoying.
How to make zucchini bread
This recipe can be modified to be made into zucchini bread. Line a bread pan with parchment paper or grease with cooking spray, then pour the batter into the bread pan. Place in a preheated oven and bake for around 60 minutes. To be sure the bread is baked, insert a toothpick in the center. It should be clean when removed. Remove the chocolate zucchini bread from the oven and allow it to cool completely before cutting and enjoying. To freeze, place in a freezer-safe bag and lay flat in the freezer until completely frozen.
How to make this recipe without chocolate
This recipe can be modified to be chocolate-free zucchini muffins or zucchini bread. Remove the cocoa powder or cacao powder, replace it with 1 tbsp coconut flour and leave out the chocolate chips.
Healthy muffin additions
These muffins already contain chocolate chips but if you would like a little more crunch, add dried cranberries, dried cherries, or walnuts (unless you are nut-free). These can be added with the chocolate chips during the last step of making the muffin batter.
Chocolate Zucchini Muffins
- ¼ cup + 3 tbsp coconut flour
- ¼ cup + 1 tbsp tapioca starch
- ½ cup cacao powder or cocoa powder
- ½ cup coconut sugar
- ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup grated zucchini
- 1 cup plant milk such as coconut milk
- 2 tsp vanilla extract
- pinch of salt
- ½ cup chocolate chips
- Preheat the oven to 350 degrees and line a muffin pan with muffin papers. Set it aside.
- In a large mixing bowl, add the coconut flour, tapioca starch, cacao or cocoa powder, coconut sugar, baking soda, baking powder, and mix well. I like to use a whisk to incorporate all the ingredients.
- In a small bowl, grate the zucchini using a cheese grater. To the same bowl, add the plant milk, vanilla extract, and salt. Mix well. Add the dry ingredients to the wet ingredients and fold. Once everything is incorporated, fold in the chocolate chips.
- Use a ¼ measuring cup, scoop out some of the muffin batter, and place it into each muffin paper. Place the muffin pan into the oven and bake for 20-30 minutes or until the muffins bounce back when gently touched, allow the muffins to cool completely before enjoying.