The BEST Chocolate Zucchini Muffins
These chocolate zucchini muffins are wonderfully chocolaty, and anytime I can eat chocolate for breakfast, I’m happy. And when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch! These zucchini bread muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’ve never baked with zucchini before, this is the recipe to start with. If you’re not a zucchini fan, I promise you can’t taste it. I think it’s fairly neutral-tasting and takes on the flavor of the ingredients it’s prepared with, but my family has keen tastebuds for zucchini and they couldn’t detect it. I recommend finely grating the zucchini with a box grater. It incorporates better both in terms of texture and undetectable flavor when it’s finely grated.
What’s in Chocolate Zucchini Muffins?
For this easy zucchini muffin recipe, you’ll need:
Grated zucchini All-purpose flour Granulated sugar Unsweetened cocoa powder Baking soda Salt Egg Silk Dark Chocolate + Walnut Nutchello White vinegar Vegetable oil Vanilla extract Boiling water Mini chocolate chips
This is the perfect recipe to have on hand during the warmer months when zucchini is in season! Make a big batch and share some with your neighbors — they’ll love you for it!
Is There a Nutchello Substitute I Can Use?
To intensify the chocolate flavor, I used Silk Dark Chocolate + Walnut Nutchello. However, this product is no longer available. Instead, feel free to use another of Silk’s non-dairy milks in this. Their regular soy, almond, or coconut milk would work well in these chocolate zucchini muffins, as would regular chocolate milk. Use whatever you can find!
How to Make Chocolate Zucchini Muffins
To make these chocolate zucchini muffins, you’ll first need to grate the zucchini. Then, add the wet ingredients to one bowl and the dry to another. Combine the wet and dry ingredients, then stir in the zucchini and boiling water. Note that the batter will be very thin! Stir in the mini chocolate chips, then divide the batter among the prepared muffin tins and bake the zucchini muffins until a toothpick in the middle comes out clean. Let the muffins cool for a few minute in the tins before removing them (otherwise you might break them).
How to Freeze Muffins
If you have a lot of zucchini to use up, make a few batches of chocolate zucchini muffins and freeze them for later! To do so, let the muffins first come to room temperature, then pop them into a zip-top bag and freeze. When you’re ready to eat the frozen muffins, either nuke them in the microwave for 30 seconds or let them come to room temperature on your countertop. I like having frozen muffins on hand for quick afternoon snacks or grab-and-go breakfasts. These muffins are so flavorful on their own that you don’t need to worry about adding toppings to them (although these taste amazing with a little peanut butter on them!).
Tips for Making Chocolate Zucchini Muffins
First and foremost, the water MUST be boiling when you add it to the batter. Hot tap water won’t cut it here — you actually need to boil the water in a kettle. It makes a big difference, trust me! Also, if you don’t have white vinegar on hand, another neutral vinegar (like apple cider vinegar) will work. Just don’t use a really flavorful vinegar like balsamic in this recipe, since that would alter the flavor of the muffins. To make these chocolate zucchini muffins prettier, I like to sprinkle a few more mini chocolate chips on top before baking them. It just adds a little something, and makes these zucchini bread muffins seem even more decadent.
Even More Zucchini Dessert Recipes:
Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache — The best zucchini cake ever!! Soft, moist, and you can’t even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Carrot Zucchini Bread — Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!! Zucchini Banana Bread with Browned Butter Cream Cheese Glaze – Soft and moist with a special ingredient! Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – The softest, moistest cake ever! So easy and the glaze is heavenly! Post is brought to you by Silk. The recipe, images, text, and opinions expressed are my own. #Nutchello @LoveMySilk
