My Chocolate and Zucchini Muffins remind me of brownies but pack in hidden veggies that you can't taste. The best way to use up zucchini!
It's officially zucchini season, which means I'm flooded with lots of garden zucchinis to use up. I love adding zucchini to my ground beef casserole, zucchini meatballs and fritters, but they're also amazing in sweet baked goods. Since they have a milder flavour, I can easily sneak in a ton of zucchini which adds moisture, fiber and other nutrients.
These chocolate and zucchini muffins remind me of brownies because they're loaded with chocolatey goodness, with the heartiness of a muffin. In fact, I love having these for easy breakfasts or snacks, and they're super kid-friendly.
If you loved my chocolate chip zucchini loaf, I know these chocolate zucchini muffins will be a hit too.
Chocolate and Zucchini Brownie Muffins
Why This Recipe Is Dietitian Approved
- Extra veggies. As a dietitian I'm always looking for ways to sneak more fiber and veggies into my diet and these muffins are perfect.
- Fudgy, flavourful and lower in sugar. Most store bought muffins are high in sugar, but these chocolate and zucchini muffins are delicious yet better for you.
- Perfect for zucchini season. Looking for creative ways to use up your zucchini? Try zucchini muffins.
Ingredients
Flour. I use all purpose flour in these muffins. For a higher protein and higher fiber option, you can use whole wheat flour, however it may result in a more dense muffin.
Cocoa powder. Any cocoa powder will work great! This also adds a chocolatey richness to the muffins.
Zucchini. Take advantage of zucchini season by adding a whole zucchini into these muffins. This adds moisture creating the perfect fudgy brownie muffin.
Peanut butter. Our fat of choice! I also recommend using a runny, natural peanut butter.
Yogurt. For a moist texture without additional fat, we also add plain yogurt!
Maple syrup. For a touch of natural sweetness. Honey will also work.
Egg. You just need one egg to help create structure and fluffy-ness in these muffins.
Chocolate chips. I highly recommend adding chocolate chips. When warm, the chocolate chips melt and create rich chocolate-y pockets.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 350 F and prepare a 12-cavity muffin tin (I like to use a silicone muffin tin).
- To a blender add chopped zucchini, peanut butter, maple syrup, yogurt and vanilla extract. Blend until smooth, about 1 minute.
- To the blender, add the egg and blend until incorporated.
- To a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- Slowly whisk in the liquid ingredients to the dry ingredients. Switch to a spatula and mix until just incorporated.
- Stir in the chocolate chips.
- Add about 3 heaping tablespoons of batter to each cavity of the muffin tin (I use a large cookie scoop), divide any remaining batter amongst the cavities, then top with any additional chocolate chips you wish to add.
- Bake for 18-24 minutes, or until a toothpick inserted into the top of the muffins comes out clean. Allow to cool slightly before enjoying!
Substitutions and Variations
To make gluten-free: use a 1 to 1 gluten-free flour like this.
To make dairy-free: swap the yogurt with a dairy-free yogurt of choice.
To make nut-free: replace peanut butter with seed butter or tahini.
For extra chocolatey goodness, add a blend of chocolate chips AND chocolate chunks.
Equipment
Storage
These chocolate zucchini muffins can be stored in an airtight container on the counter for up to 3 days.
For longer storage, the muffins can also be stored in the fridge for up to 7 days. If you are looking to freeze these muffins, I recommend individually wrapping them in plastic wrap and storing in a large ziploc bag in the freezer for up to 3 months.
Top Tips for Success
Don't over mix your batter! The key to fluffy muffins is ensuring you are only mixing the wet ingredients into the dry ingredients until JUST incorporated. You also want the batter to stay light and airy, not tough.
Frequently Asked Questions
I typically use plain whole fat yogurt (not normally greek yogurt), however greek yogurt will work if that is what you have on hand. The yogurt adds an acid to help activate the baking soda, creating moist and fluffy muffins.
BOTH! They are rich and fudgy like a brownie but light and airy like a muffin. It's the perfect treat to satisfy a sweet tooth.
You might be able to! I personally have not yet tried but if you decide to try I would recommend using a 9x9 inch square pan and baking for about 18-20 minutes to start!
More Healthy Baking Recipes
If you liked these chocolate zucchini muffins, try these next:
- Zucchini Brownie Baked Oats
- Vegan Zucchini Breakfast Muffins
- Flourless Zucchini Chocolate Chip Loaf
- Fudgy Vegan Double Chocolate Banana Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these chocolate and zucchini brownie 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 and Zucchini Brownie Muffins
Ingredients
- 1 whole medium zucchini (approximately 160g or 1.25 cups) cut into chunks (not drained)
- ¼ cup natural peanut butter
- ½ cup maple syrup
- ¼ cup plain yogurt
- ½ tablespoon vanilla extract
- 1 egg
- 1 cup all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 F and prepare a 12-cavity muffin tin (I like to use a silicone muffin tin).
- To a blender add chopped zucchini, peanut butter, maple syrup, yogurt and vanilla extract. Blend until smooth, about 1 minute.
- To the blender, add the egg and blend until incorporated.
- To a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- Slowly whisk in the liquid ingredients to the dry ingredients. Switch to a spatula and mix until just incorporated.
- Stir in the chocolate chips.
- Add about 3 heaping tablespoons of batter to each cavity of the muffin tin (I use a large cookie scoop), divide any remaining batter amongst the cavities. Top with any additional chocolate chips you wish to add.
- Bake for 18-24 minutes, or until a toothpick inserted into the top of the muffins comes out clean. Allow to cool slightly before enjoying!
Ani C says
I'm picky about chocolate, and these were really good. I've already made them twice and added walnuts the 2nd time.
Stella says
to make GF can you substitute with 1 cup oat flour?
Nicole Addison says
Hi Stella- I would recommend 1:1 gluten free flour for best results, however oat flour will work it just will result in less fluffy muffins!