Chocolate-zucchini muffins recipe


“Those two foods don’t go together.” But they do! The inclusion of zucchini makes these muffins ultra-moist and wholesome. The zucchini bits also all but vanish during the baking process, making them completely undetectable. Go on and fool your kids, friends, and co-workers with these healthy chocolate darlings!

  • Yield: 12 Servings


  • 1¼ cup whole-wheat pastry flour
  • 1¼ cup whole-wheat pastry flour
  • 1¼ tsp baking powder
  • 3⁄4 tsp baking soda
  • 1⁄2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1 ripe banana, mashed
  • 1⁄2 cup unsweetened applesauce
  • 1⁄2 to 1 cup raw sugar
  • 1⁄4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • 1⁄4 cup vegan chocolate chips (optional)
How to Make It
  1. Preheat oven to 350°F. Grease or spray a muffin tin or paper liners, if using.
  2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
  3. In a large bowl, cream mashed banana with applesauce and sugar then add non-dairy milk, vanilla, zucchini, and chips, if using, stirring to combine.
  4. Add the dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
  5. Spoon into muffin cups 3⁄4 full.
  6. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Transfer to a wire cooling rack.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
150 kcal
Calories from Fat:
7.2 kcal
% Daily Value*
Total Fat
0.8 g
Trans Fat
0.0 g
34.2 g
Dietary Fiber
3.7 g
16.4 g
3.0 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

Leave A Reply

%d bloggers like this: