These double chocolate zucchini muffins are a healthier version of a classic double chocolate chip muffin. They’re so delicious you wouldn’t even know there are veggies in them!
Who else has fond memories of double chocolate muffins from their youth? We would get these on very special occasions or if we were out for breakfast as a family (which was also a treat). While double chocolate muffins are a very nostalgic breakfast treat for me, I like to find healthier ways to start my day as an adult. I also like to create recipes that use ingredients most people will have in their pantry or can find easily at a typical grocery store. This healthier double chocolate zucchini muffin recipe fits the bill AND tastes just as amazing as the muffins from my childhood (maybe even better than I had remembered!).
One of my favorite things about baking with zucchini is that it has such a mild flavor you cannot taste it at all in your final product. In the case of this double chocolate zucchini muffin recipe, you are left with a super moist version of your favorite breakfast muffin.
This double chocolate zucchini muffin recipe is also a great way to get your kiddos (or partner) to eat their vegetables while also giving them a special treat!
WHAT MAKES THESE DOUBLE CHOCOLATE MUFFINS HEALTHIER?
- Reduced the amount of sugar used as compared to many standard muffin recipes.
- Whole wheat flour has been incorporated because it has more vitamins, nutrients, protein, and fiber than white flours.
- Added ground flaxseed because it is packed with all kinds of nutrients, like protein, fiber, omega-3 fatty acids, and a myriad of other vitamins and minerals.
- Zucchini is the magic ingredient in this double chocolate muffin recipe! Not only does it bring vegetables to the table (literally), it helps to create an amazingly moist double chocolate muffin that has you reaching for a second (or third) helping.
TELL ME ABOUT: HEALTHIER DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Level of difficulty: Easy to moderate. Grating zucchini may seem intimidating to some, but I promise it isn’t hard! The rest of this healthy chocolate zucchini muffin recipe is pretty typical measuring, mixing, and scooping your batter into muffin tins.
Flavor: Chocolate, chocolate, and more chocolate! These double chocolate zucchini muffins have a rich, chocolatey flavor…as you would expect.
Texture: These whole wheat chocolate zucchini muffins are soft and moist – everything you would hope for from a muffin!
Time: Including prep and cook time, plan for 35-40 minutes to make your chocolatey zucchini chocolate chip muffins. It can take a little while to grate your zucchini, especially if you’re doing it by hand (which is my preferred method). If you want to shave some time off this recipe, use the grating attachment on a food processor to make quick work of this step.
INGREDIENTS NEEDED
- Granulated sugar⠀⠀⠀⠀⠀⠀⠀⠀
- Brown sugar⠀⠀⠀⠀⠀⠀⠀⠀
- Vegetable oil⠀⠀⠀⠀⠀⠀⠀⠀
- Large eggs⠀⠀⠀⠀⠀⠀⠀
- Vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Ground flax⠀⠀⠀⠀⠀
- Zucchini⠀⠀⠀⠀⠀⠀⠀⠀
- Salt⠀⠀⠀
- Baking soda
- Cinnamon⠀⠀
- Cocoa powder⠀⠀⠀⠀
- All-purpose flour⠀⠀⠀⠀⠀
- Whole wheat flour⠀⠀⠀⠀
- Chocolate chips⠀
- Optional: mini-chocolate chips for topping
OVERVIEW: HOW TO MAKE HEALTHIER DOUBLE CHOCOLATE ZUCCHINI MUFFINS
- Preheat oven & prep your muffin tins: Preheat to 350°F, then spray muffin tins with non-stick cooking spray and set aside.
- Make your dough: In a large bowl, mix together sugars, oil, eggs, and vanilla until well combined. Add in grated zucchini and stir to combine. Gradually add in dry-ingredients until just combined, I recommend adding your flour in ½ cup increments. Gently stir in the chocolate chips.⠀⠀
- Fill your muffin tins: Fill muffin tins ¾ full and sprinkle tops of double chocolate zucchini muffins with mini chocolate chips if desired.
- Bake: Bake 18-22 minutes, or until a toothpick comes out clean.
- Cool: Cool in tin for about 5 minutes, then remove muffins and place on a wire rack to finish cooling.
- Store leftovers: Store cooled double chocolate zucchini muffins in an air-tight container. You can store them at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
See a quick story series on these yummy double chocolate zucchini muffins here!
Information on ground flax
If you’re new to using ground flaxseed, you may be wondering how to store this ingredient properly and other ways you can use it. Here I’ve outlined best practices for storage and other ways I use flax in my house (which is a lot!).
Storing ground flaxseed
Ground flax should be stored in an air-tight container in the fridge or freezer. This helps prevent your flaxseed from going rancid.
Flax will stay fresh for up to 6 months when stored in the fridge, and up to 1 year when stored in the freezer. You can simply place your closed package of ground flax in a gallon sized ziplock bag with the air squeezed out, or transfer it to a different container with a lid – whatever is easiest for you!
How else can I use ground flax?
You can use ground flax in so many ways to add nutrition to your meals. Below are a few of my favorite ways to use ground flax.
- Like this double chocolate zucchini muffin recipe, I add ground flax into most of my breakfast bakes. It’s in my whole wheat zucchini bread recipe, and I love adding it into pancakes and waffles too!
- Add it to smoothies! I always toss a generous scoop into this cherry berry smoothie or this easy green smoothie.
- Sprinkle on top of oatmeal or cereal.
- Add them to your homemade no-bake energy bites or homemade granola bars.
- Create a “flax egg” in baking recipes as an egg substitute (this has come in handy when I’ve been out of eggs!). This is done by using 1 Tbsp of flax to 3 Tbsp of water.
tips for grating zucchini
A few tips for grating zucchini include:
- After washing your zucchini, cut off the rounded end and use the stem-end as a handle.
- I like to use a simple 3D, or box grater, to grate my zucchinis. I place my grater on a dinner plate, and while applying medium pressure, quickly move the zucchini up and down the face of the grater while always keeping the zucchini touching the grater (it grates on the downward motion). The box grater keeps most of the zucchini pieces inside of it, and the plate is a simple surface to transfer your grated zucchini over to a measuring cup on and then to clean afterwards.
- Don’t select a super small grating size for zucchinis, they will turn to mush. I use the larger, circular holes on my box grater. Similar to what you might use for a block of cheese.
FAQS
Do you recommend adding the optional mini chocolate chips to the top of these muffins? Since you’re already doubling-down on the chocolate, why stop? The mini chocolate chips on the top really add to the overall double chocolate muffin experience in my opinion, so I would say you should go for it!
Is there a way to swap out, or reduce the amount of, refined sugar in this recipe? If you would prefer to substitute the refined sugar in this healthier double chocolate zucchini muffin recipe, you can try using a natural sweetener instead such as honey, maple syrup, or agave. Please note, I have not tried these substitutions in this recipe, so cannot tell you how using one of these natural sweeteners may change the texture or moisture level of your muffins. However, typical substitution ratios for these sweeteners in baking are:
- Substitute unsweetened applesauce for sugar in a 1-to-1 ratio. This is one of my favorite swaps to use in baking!
- You will likely need to decrease the amount of liquid in the recipe by 3-4 Tbsps
- Note: if I were making this swap in my kitchen, I would use unsweetened applesauce in lieu of the granulated sugar and still use the brown sugar
- Replace 1 cup of granulated sugar with ¾ cup honey
- You may also want to decrease the amount of liquid in the recipe by 3-4 Tbsps
- Replace 1 cup of granulated sugar with ¾ cup maple syrup
- You may also want to decrease the amount of liquid in the recipe by 3 Tbsps
- Replace 1 cup of granulated sugar with ⅔ cup agave
- You may also want to decrease the amount of liquid in the recipe by 3-4 Tbsps
LOVE THIS RECIPE? YOU MAY ALSO ENJOY:
- Zucchini Muffins with Applesauce
- Whole Wheat Zucchini Bread with Chocolate Chips
- Orange and Poppy Seed Muffins
- Pumpkin Protein Muffins
- Chocolate Protein Pancakes
Healthier Double Chocolate Zucchini Muffins
Ingredients
- 1 C granulated sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2/3 C brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 C vegetable oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 large eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 Tbsp vanilla⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 Tbsp ground flax⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 C grated zucchini⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp baking soda⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tsp cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 C cocoa powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1.5 C all-purpose flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 C whole wheat flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 C chocolate chips⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Optional: mini-chocolate chips for topping
Instructions
- Preheat oven to 350°F, coat muffin tins with non-stick cooking spray and set aside⠀⠀⠀⠀⠀⠀⠀⠀⠀
- In a large bowl, mix together sugars, oil, eggs, and vanilla until well combined
- Add in zucchini and stir to combine
- Gradually add in dry-ingredients until just combined. Gently stir in chocolate chips⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Fill muffin tins 3/4 full. Option to sprinkle with mini chocolate chips if desired⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Bake 18-22mins, or until a toothpick comes out clean⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Cool in tin for about 5 minutes, then remove muffins and place on a wire rack to finish cooling
- Store cooled muffins in an air-tight container*
I made these a few weeks back with the intention of sharing them with neighbors we haven’t been able to connect with during Covid……….the neighbors didn’t get any…sooo good.
I’m so glad that you enjoyed them! And your intentions were pure…I’m sure you’ll share with your neighbors when it’s safe to do so!