Chocolate Zucchini Muffins (Fudgy, Moist & Secretly Healthy!)
These chocolate zucchini muffins are fudgy, intensely chocolatey, and so moist they stay that way for days — made with cocoa powder, Greek yogurt, applesauce, and 1½ cups of hidden zucchini. Nobody will guess there's a vegetable in them. High altitude tested and toddler approved.
Ingredients
- ½ cup avocado oil or melted coconut or canola oil
- ⅓ cup unsweetened applesauce
- ½ cup vanilla or plain Greek yogurt
- 2 large eggs brought to room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons packed light brown sugar
- ¾ cup white sugar
- 1 ½ cups shredded zucchini
- 1 ¾ cups (220g) all-purpose flour or whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ cup mini chocolate chips divided
Instructions
- Squeeze the zucchini firmly — wrap in a dish towel and squeeze out the excess moisture before adding.
- Line every other cup — helps heat distribute evenly and prevents muffin tops from sticking together.
- Don't overmix — stir until just combined for a tender crumb.
- Espresso powder — add 1 teaspoon to the dry ingredients to deepen the chocolate flavor (optional but recommended).
- Gluten-free — use a 1:1 GF flour blend; let batter rest 5 minutes before scooping.
- Dairy-free — use coconut yogurt.
- Storage — room temperature 3 days, refrigerate 5 days, freeze up to 3 months.
- High altitude (5,000+ ft) — add 2 tablespoons flour, reduce baking powder to ½ teaspoon, reduce sugar by 2 tablespoons, add 2–3 minutes to bake time.
Notes
- Squeeze the zucchini firmly — wrap in a dish towel and squeeze out the excess moisture before adding.
- Line every other cup — helps heat distribute evenly and prevents muffin tops from sticking together.
- Don't overmix — stir until just combined for a tender crumb.
- Espresso powder — add 1 teaspoon to the dry ingredients to deepen the chocolate flavor (optional but recommended).
- Gluten-free — use a 1:1 GF flour blend; let batter rest 30 minutes before scooping and cool the muffins entirely before enjoying.
- Dairy-free — use coconut yogurt.
- Storage — room temperature 3 days, refrigerate 5 days, freeze up to 3 months.
- High altitude (5,000+ ft) — add 2 tablespoons flour, reduce baking powder to ½ teaspoon, reduce sugar by 2 tablespoons, and reduce the heat to 365°F instead of 350°F.
Nutrition
Calories: 283kcalCarbohydrates: 39gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 29mgSodium: 154mgPotassium: 190mgFiber: 4gSugar: 23gVitamin A: 100IUVitamin C: 3mgCalcium: 63mgIron: 2mg
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