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Double-Chocolate Zucchini Muffins

These Double-Chocolate Zucchini Muffins are the best muffins you’ll ever try! Moist and easy to make, your kids will never even know they are healthy.

three double-chocolate zucchini muffins and a glass of milk with a straw on a wooden board

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.

Close up of a double-chocolate zucchini muffin

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:

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.

double chocolate zucchini muffin with a bite out of it on a plate

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.

three double-chocolate zucchini muffins and a glass of milk with a straw on a wooden board
Print Recipe
5 from 3 votes

Chocolate Zucchini Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
These Double-Chocolate Zucchini Muffins are the best muffins you'll ever try! Moist and easy to make, your kids will never even know they are healthy.



  • Preheat oven to 350 degrees. Line muffin pan with muffin liners.
  • In a bowl, mix together whole wheat pastry flour, vital wheat gluten, cocoa, salt, baking soda, baking powder, and cinnamon.
  • 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.


Learn more about whole wheat baking in this post.
Learn how to make your own vanilla extract in this post.
Learn how to make your own brown sugar in this post.
Nutrition Facts
Chocolate Zucchini Muffins
Amount Per Serving
Calories 171 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 114mg5%
Potassium 256mg7%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 11g12%
Protein 4g8%
Vitamin A 80IU2%
Vitamin C 4.9mg6%
Calcium 36mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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18 comments on “Double-Chocolate Zucchini Muffins”

  1. YUM! I was dubious I confess right up until trying them. Seemed like not enough sugar or fat and far too much zucchini
    Perfect way to use up our neglected zucchini that transformed to a small marrow 🙂
    The kids love them too, with our five year old proclaiming them to be the best ever (as she is one her third mini muffin for the day)
    Thanks Sarah5 stars

  2. I would love to try this recipe but don’t have whole wheat flour. Can I replace the whole wheat flour and vital wheat gluten with 1-1/2 cups white flour and keep the rest of the recipe the same?

  3. I was comparing your recipe for these zucchini muffins with another and I like that yours has much less sugar and oil. Couple quick questions: coconut oil and veg oil are interchangeable, yes? And the bananas – is the taste of banana discernible? Or just add texture? We love banana bread but don’t seem to like banana+ recipes for some reason. Bananas good alone…bad in combination!


    • Yep, totally interchangeable. Virgin coconut oil will have a coconut flavor. Expeller pressed will not. I can never taste the banana in it, and I am not a banana fan.

  4. I made these yesterday and they were so good! I’m glad my daughter was at ballet class, so I could lick the bowl alone. So, so delicious.5 stars

  5. Once we move in to the new house this is going to be the first thing I make, I love anything zucchini and chocolate5 stars

  6. I’m a lousy baker, but these muffins sound delicious and I have all the ingredients (sans stand mixer). Can I use a hand mixer? If so, do I need to do anything differently in step 4?

  7. If you were going to make this as chocolate zucchini bread/loaf, would you do anything differently?

  8. I am neither a zucchini’s friend, nor its foe. Just curious:

    Why do parents hide zucchini in otherwise perfectly good food, like meatloaf and chocolate muffins? I understand that every parent wants, or should want, their child to eat more vegetables, but hiding vegetables in a chocolate product…?

    We are a family of four persons, each with a different list of favorite vegetables but all sharing a general dislike for zucchini and eggplant. Yet, last week a photo of Garlic Roasted Ratatouile appeared on Pinterest and I alerted the family of what to expect for dinner. Spoiler: the recipe is now in rotation, even with the eggplant and zucchini in full view.

    I am a lost cause when it comes to spiralized zucchini, though. “Zoodle Pad Thai” is just sadness.

    • Jack will eat grilled zucchini at dinner when it is put on his plate. I love it, and we have it weekly.
      Baked goods with zucchini is more a vehicle for using up excess produce than it is a way to hide veggies in baked goods.

  9. Hello! If I make these with white flour, is the vital wheat gluten still needed? Thanks!