Have you ever found yourself with a large batch of zucchini in the fridge? Oops. A couple of weeks ago I accidentally bought an extra bag of this wonderful summer vegetable when I already had more at home. To use them up, what better than these delicious zucchini and chocolate muffins (yes, double chocolate!)? Try them — they’ll surprise you.
Delicious and healthy zucchini and chocolate muffins
Some people are still skeptical about adding vegetables to baked goods. Vegetables… in desserts… But if you searched for zucchini muffin recipes, you probably already know how well vegetables work in these treats.
To be precise: zucchini and carrots are both ideal. They give excellent texture — moist and tender — while carrots also add natural sweetness, similar to pumpkin. Zucchini has a very mild flavor and, when grated, they virtually disappear during baking because they are mostly water, which breaks down as they cook.
If someone tasted these muffins without knowing the ingredients, they would never guess they were made with wholemeal flour, unrefined sugar and a vegetable. Trust me — healthy food can be delicious!
What to do with extra zucchini (some ideas)
If you have more zucchini than you can use, here are some simple ideas to vary how you cook them so you don’t end up making muffins every time:
- Zucchini soup (velouté) — comforting and quick;
- Omelette or frittata with zucchini;
- Sautéed zucchini topped with a poached egg;
- Zucchini waffles — a fun savory option;
- Roasted zucchini (try with potatoes);
- Zucchini bread with chocolate;
- Marinated zucchini with lemon, oil and salt;
You can also add zucchini to pizza, savory tarts, galettes and more — let your imagination guide you.
Zucchini Muffins – FAQs
I always aim for simple, approachable recipes, and these muffins are no exception. Here are answers to some common questions — leave a comment if you want to know more.
- Do I need to peel the zucchini?
In my experience, peeling isn’t necessary for this recipe. If the skin bothers you, feel free to peel them. Using organic zucchini is preferable when you keep the peel on.
- How should I grate the zucchini?
You can grate them with a box grater or use a food processor with a grating attachment. The key is to grate them finely. Wash them, trim the ends and grate.
- How do I know the muffins are baked?
Use the toothpick test like you would for other cakes: insert a wooden skewer into the center. If it comes out clean or with just a few moist crumbs, the muffins are done. Test a couple of minutes before the expected finish time.
- How should I store these muffins?
They usually last 2–3 days at room temperature in an airtight container. I store them in an airtight container inside the turned-off oven or microwave. You can also freeze them for longer storage and thaw or warm when needed.
If you try this recipe, a five-star rating would make me very happy!
If you recreate this recipe or make your own version, tag me on Instagram @roberta.dallalba or send me a direct message — I love seeing your photos!
ZUCCHINI AND CHOCOLATE MUFFINS
Ingredients
- 135 g whole wheat flour
- 20 g unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 85 g unrefined sugar
- 75 g neutral-flavored oil (seed oil)
- 1 egg
- 1 teaspoon vanilla extract
- 140 g grated zucchini
- 40 g chocolate chips
Instructions
- Preheat the oven to 175°C (350°F).
- In a bowl, whisk together the flour, cocoa, baking soda, salt and cinnamon. Set aside.
- In another bowl, mix the oil, egg, sugar and vanilla until well combined and slightly emulsified.
- Add the dry ingredients gradually to the wet mixture and fold in until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the grated zucchini and chocolate chips with a spatula.
- Fill muffin liners or a silicone tin about ¾ full and bake for approximately 20 minutes.
- Perform the toothpick test: if it comes out clean, the muffins are ready.
- Let cool slightly, then enjoy.
Remember to pin this recipe on Pinterest and share!
Did you like this recipe? You might also enjoy carrot and almond muffins.
© Healthy Little Cravings – Roberta Dall’Alba. All content on this site — text, images, logo and design — is my property and protected by copyright. Please contact me before using any content. If you wish to republish a recipe, please rewrite the text and reference this post.