Double Chocolate Zucchini Muffins

 Loaded with chocolate & packed with freshly shredded zucchini, these Double Chocolate Muffins are a real treat that also have some hidden nutrition. Each muffin is gooey, tender, and moist and will make you highly obsessed.

 My garden is currently rolling out zucchini, and I'm here for it. I've been waiting for this moment since we planted our seeds in the dirt and have been patiently tending to them ever since. I really thought that the deer were going to annihilate my plant before I would get any zucchini, but it started to grow back, only to double in size. I'm stoked, and I'm now getting some crazy huge zucchini. Victory!

One of my favorite things to make with zucchini is zucchini bread, but you know my deep affection for chocolate leads me to craving something a tad more decadent. So, for this cause, I present THE Double Chocolate Zucchini Muffin that has some hidden nutrition and will fool your kids into thinking they're dessert.

These muffins are so easy to make and can be thrown together and in the oven in about 10-15 minutes. They're ridiculously tender, thanks to the shredded zucchini. It's really a magical ingredient, and you'd have no clue that you're eating chocolate with vegetables in the same bite.

Looking for a great back to school breakfast that your kids will devour but still has some nutrition and protein? These are the answer. Who doesn't want a double chocolate muffin for breakfast or snack? I'll take one anytime I am offered one. 

Ingredients You'll Need for Healthy-ish Double Chocolate Zucchini Muffins

- Zucchini, shredded and excess moisture removed

- Plain Greek yogurt, sour cream, or blended cottage cheese

- Canola oil or Avocado oil

- Brown sugar: Luckily these muffins aren't packed with sugar. Just 1/2 cup for each recipe that makes 12 muffins. 

- Vanilla extract

- Eggs, room temperature

- Whole Wheat Pastry Flour

- All Purpose Flour : If you don't want to use whole wheat flour, you can just use all purpose flour (3/4 cup) Or you can use gluten free flour, too.

- Cocoa powder, unsweetened

- Baking Soda

- Baking Powder

- Kosher Salt

- Semisweet chocolate chips or chunks

How to Make Homemade Chocolate Zucchini Muffins

1. Preheat oven to 400°F. Using a cheese grater, grate the zucchini over a paper towel. Wrap the shredded zucchini in a couple paper towels and squeeze the excess moisture out. Pack the shredded zucchini in a measuring cup and measure 1 ½ cups.

2. In a large mixing bowl, combine the greek yogurt, oil, brown sugar, vanilla, and eggs and whisk together.

3. In a separate bowl, combine the flours (or ¾ cup all purpose flour), cocoa powder, baking soda, baking powder, and salt. Whisk to combine and add into the wet ingredients. Stir until halfway combined and add the shredded zucchini. Stir until there are no lumps of flour, but don’t overmix. 

4. Using a cookie or ice cream scoop, scoop the batter into a muffin tin lined with cupcake liners. Bake for 5 minutes at 400°F, and without opening the oven - reduce the oven temperature to 350°F and bake for another 10-12 minutes or until a toothpick comes out clean.

5. Let cool for 5 minutes and transfer to a wire rack to cool. Enjoy! Store in an airtight container for 3-4 days.


How to Store Double Chocolate Zucchini Muffins

Once cool, store your muffins in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to 1 week.

I always like to warm my muffins up before enjoying them and are only even more spectacular with a little bit of salted butter.

These muffins also freeze well, and they make a great back-to-school breakfast option for the kids. I love them for breakfast before work, as an afternoon snack, or a post-dinner sweet treat. Store them in an airtight container or wrapped really well in the freeze for up to 3-4 months. When you're ready to eat them, simply thaw them overnight on the counter, warm, and serve.

I love to make a double or triple batch of these muffins when I have a lot of excess zucchini in the summer. It helps stock my freezer with healthier breakfast options than a lot of other options out there.

Other Vegetable Recipes

- Looking for ways to get your veggies in while still enjoying a bite of comfort? This Honey Sesame Chicken Stir Fry is a perfect dish that is packed with vegetables, protein, and delicious flavors.

- Love delicious salads but needing another recipe change it up? A Strawberry Goat Cheese Salad with an easy balsamic vinaigrette, candied pecans, and lots of goodness is the yummiest thing ever.

- Have picky kids and need a delicious recipe that sneaks in some vegetables? These Sloppy Joes with Bell Peppers are the perfect dinner for children and adults. They're nostalgic, full of flavor, and have some hidden vegetables to make you feel good.

- Soaking up the last of summertime, calls for a salad that celebrates it all. This Nectarine Caprese Salad with tomatoes, balsamic glaze, and fresh herbs is a stunningly fresh salad that will knock your socks off.

Other Muffins & Breakfast Ideas

- Savory muffins are even more delicious than they sound. My favorite savory muffin is a Ham and Cheese Muffin packed with cheesy flavor, herbs, and lots of protein. They're easy
and are such a great breakfast option.

- Are you in a hurry and need a fast bite to eat that will keep you satisfied? Blueberry White Chocolate Protein Bites are a super fast, easy, and filling snack that I'll eat any time of the day.

- Morning Glory Muffins are such a great, nutritious breakfast. You'd never guess how many fruits and veggies are packed into a single bite. They have warm spices, lots of goodness, and are so moist and tender.

made the recipe?

Mention @rosemarywhisk or tag #rosemarywhisk!