These Chocolate Veggie Muffins are packed with hidden vegetables, lower in added sugar, and full of chocolate flavor. Perfect for meal prep and freezer-friendly snacks.
If you're looking for a way to add more vegetables to your day without eating another salad, these Chocolate Veggie Muffins are for you. They taste like a chocolate treat but are made with a blend of zucchini, spinach, banana, and cocoa powder for a snack that's both delicious and nourishing.
As a dietitian, I'm all about nutrition by addition, so I love recipes like these because they make eating vegetables feel effortless. They're lower in added sugar than many bakery-style muffins, freezer-friendly, and perfect to prep ahead for snacks or lunchboxes throughout the week.
Why This Recipe Is Dietitian Approved
- Hidden vegetables from zucchini and spinach blended right into the batter for an easy way to add more vegetables to your day.
- Lower in added sugar than many traditional chocolate muffins while still tasting rich and chocolatey.
- Perfect for meal prep and freezer-friendly, making them a convenient snack to have on hand throughout the week.
Chocolate Veggie Muffins Recipe
Ingredients, Swaps, & Tips
Zucchini: The star hidden veggie! Shredded and blended right in, it adds incredible moisture to these muffins without any detectable flavor. Make sure to squeeze out the excess water first so your batter isn't too wet. Carrots can also be used if you are looking for a slightly sweeter option.
Banana: Adds natural sweetness and helps keep the muffins soft and tender. The riper the banana, the sweeter the muffins.
Spinach: Another sneaky veggie that blends completely into the batter. You won't taste it at all, but you'll get all the added nutrients. Fresh spinach works best here.
Honey: The liquid sweetener of choice. It keeps these muffins naturally sweetened while adding a subtle floral note that pairs beautifully with the chocolate.
Plain Yogurt: Adds moisture, a slight tang, and a boost of protein. It also helps activate the leavening agents for that perfect muffin rise. Full-fat or 2% both work great.
Eggs: Help provide structure and hold the muffins together.
Milk: Helps blend the batter smoothly. Any dairy or non-dairy milk will work.
Hemp Hearts: A sneaky nutrition boost blended right into the wet ingredients. They add plant-based protein and healthy fats without affecting the flavor or texture at all.
All-Purpose Flour: The base of our batter, giving these muffins their classic structure. Sifting it with the other dry ingredients ensures an even, lump-free mix.
Cocoa Powder: Gives the muffins their rich chocolate flavor while helping hide the vegetables. Use unsweetened cocoa for the best results.
Baking Powder + Baking Soda: Help the muffins rise and create a fluffy texture.
Salt: Enhances the chocolate flavor and balances sweetness.
Chocolate Chips: Add melty chocolate throughout the muffins. Semi-sweet, dark, or dairy-free chocolate chips all work well.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray ( recommend using a silicone tray for easy removal).
- Squeeze out excess water from the shredded zucchini, then to a large blender- add zucchini, banana, spinach, honey, yogurt, egg, milk and hemp hearts.
- Blend until smooth.
- In a large mixing bowl, sift together all purpose flour, cocoa powder, baking powder, baking soda and salt.
- To the bowl of dry ingredients, slowly add the liquid blender ingredients. Whisk until just combined.
- Fold in the chocolate chips using a spatula (save some for the end to top off the muffins).
- Divide the batter into a 12-cavity muffin tray (I use THIS cookie scoop).
- Bake at 400F for 5 minutes, after 5 minutes, reduce the heat to 350F and continue baking for 15 minutes (DO NOT open the oven in between, you don't want to let the heat escape).
Substitutions
Gluten Free
Use a gluten free 1:1 flour to make these veggie muffins! I have not yet tested a version with almond or oat flour, but if you decide to try please let me know how it goes!
Nut Free
This recipe is naturally nut free!
Variations
- Carrot Option: Shredded carrots can replace all or half of the zucchini. Just be sure to use a total of 2 cups of shredded vegetables. The muffins will be slightly sweeter and a bit orange-y in color.
Equipment
Storage
Store these muffins in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 to 6 days.
For longer storage, freeze the muffins for up to 3 months. I recommend wrapping each muffin individually before freezing to help maintain freshness and make it easy to grab one at a time. Thaw at room temperature or in the fridge overnight before enjoying.
Top Tips for Success
For light and fluffy muffins, avoid over mixing the batter. Once you combine the wet and dry ingredients, mix just combined (about 8-10 times) to avoid breaking the bonds that are forming leading to dense muffins.
It's also important not to open the oven door during baking. Starting the muffins at a higher temperature helps activate the leavening agents and create a taller rise before lowering the temperature to finish baking. Keeping the oven closed prevents heat from escaping and helps ensure soft, fluffy muffins every time.
Frequently Asked Questions
Zucchini contains a lot of moisture. Removing the excess water helps prevent the batter from becoming too wet and ensures the muffins bake properly.
I have not tested these muffins with almond flour, but I can't see why not! They just may not rise quite as much!
More Muffin Recipes
If you liked these chocolate veggie muffins, try these recipes:
- Blueberry Greek Yogurt Muffins
- Flourless Protein Banana Muffins
- Healthy Breakfast Muffins
- Chocolate and Zucchini Brownie Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these chocolate veggie muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chocolate Veggie Muffins
Ingredients
- 1 zucchini (about 2 cups shredded), squeeze out excess water
- 1 medium banana
- 1 cup spinach
- ¼ cup honey
- ½ cup plain yogurt
- 2 eggs
- 2 tablespoon milk
- 3 tablespoon hemp hearts
- 1.5 cups all purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray ( recommend using a silicone tray for easy removal).
- Before you begin- squeeze out excess water from the shredded zucchini by wrapping the shredded zucchini in a cheesecloth or paper towel and gently squeezing over the sink.
- To a large blender- add zucchini, banana, spinach, honey, yogurt, egg, milk and hemp hearts. Blend until smooth.
- In a large mixing bowl, sift together all purpose flour, cocoa powder, baking powder, baking soda and salt.
- To the bowl of dry ingredients, slowly add the liquid blender ingredients. Whisk until just combined.
- Fold in the chocolate chips using a spatula (save some for the end to top off the muffins).
- Divide the batter into a 12-cavity muffin tray (I use this cookie scoop).
- Bake at 400F for 5 minutes, after 5 minutes, reduce the heat to 350F and continue baking for 15 minutes (DO NOT open the oven in between, you don't want to let the heat escape).
Notes
- Shredded carrots can be used to replace all (or half) of the zucchini (just ensure you have 2 cups of shredded veggies)- the result is a SLIGHTLY sweeter muffin but a bit more orange-y in colour!
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