If you are anything like me, you are always looking for ways to make snacks that are both tasty and nourishing. These chocolate chip zucchini muffins hit the mark every time. They are soft, moist, and just sweet enough to feel like a treat while still including some vegetables. Over the years, I have tried many variations, and this vegan version is the one I always come back to.
These muffins are perfect for parents who want to add vegetables in a fun way for kids who, for whatever reason, do not like green things. Seriously, we have all been there. Grating zucchini into chocolate muffins is an easy trick to get some extra nutrition into breakfast or snack time without complaints. And the best part? Everyone eats them happily.
Why You Will Love These Zucchini Chocolate Chip Muffins
Chocolate zucchini muffins are a great way to incorporate vegetables while still feeling indulgent. They are a perfect example of healthy zucchini muffins that are naturally vegan, moist, and full of chocolatey goodness. For kids and adults alike, these muffins make a satisfying breakfast, after-school snack, or dessert.
If you are looking for another easy breakfast option, you might also enjoy my pumpkin overnight oats recipe for a no-fuss, veggie-friendly morning meal. For a sweet snack with a bit of crunch, my pecan pie granola is another family favorite.
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat pastry flour for lighter texture)
- ½ cup cocoa powder, unsweetened
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup maple syrup
- ¼ cup date sugar
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk (or any plant milk)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed of excess water)
- ½ cup dairy-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, mix maple syrup, date sugar, melted coconut oil, vanilla, and almond milk.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in grated zucchini and chocolate chips. The batter will be really thick at this point. Use a cookie scoop to portion it into the muffin tin and trust the process. These muffins are so good.
- Divide batter evenly among 12 muffin cups.
- Bake 20–25 minutes, but keep in mind every oven is different. Use a toothpick inserted in the center to test doneness.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Tips:
- Don’t overmix; zucchini adds moisture naturally.
- Optional: sprinkle a little extra date sugar or chocolate chips on top before baking for visual appeal.
- Best practice is to measure chocolate chips with your heart, always.
Tips for Perfect Zucchini Muffins
- Moisture matters: Squeezing excess liquid from the zucchini prevents soggy muffins.
- Do not overmix: Overmixing makes muffins dense instead of light and fluffy.
- Chocolate chips: Toss chocolate chips in a little flour before folding in to prevent sinking.
- Flavor options: A pinch of cinnamon, nutmeg, or instant coffee powder adds depth.
These chocolate zucchini muffins are naturally vegan, meaning they are great for anyone avoiding dairy or eggs.
Why These Muffins Are a Parent Favorite
This recipe works for almost every family. Kids love the chocolate, and parents love the added vegetables. The muffins are perfect for breakfast, snacks, or even a quick dessert. Because they are naturally vegan, they can fit a wide range of dietary needs without feeling like a compromise.
My kids devour the entire pan in an hour, tops. If you have a large family like I do, go ahead and double this recipe. Trust me.
Common Mistakes to Avoid
- Baking at too high a temperature can dry out your muffins.
- Not squeezing zucchini properly will make them soggy.
- Overmixing results in dense muffins.
- Forgetting to line the pan or grease it can make muffins stick. I love using this avocado oil spray!
Frequently Asked Questions
1. How do I make zucchini muffins moist?
Use fresh zucchini and squeeze out excess water. Avoid overmixing and do not overbake.
2. Can I make zucchini chocolate chip muffins vegan?
Yes. This recipe is already vegan, using almond milk and coconut oil instead of eggs and dairy.
3. Can I freeze zucchini muffins?
Absolutely. Once cooled, wrap them individually or store in an airtight container in the freezer for up to 3 months.
4. What is the difference between zucchini bread muffins and regular zucchini muffins?
Zucchini bread muffins are often denser or baked in loaf form. Muffins are lighter, smaller, and portioned individually.
5. Are chocolate zucchini muffins healthy?
Yes. Using whole grains, natural sweeteners, and zucchini makes these muffins a healthier choice without sacrificing flavor.
6. How long do chocolate chip zucchini muffins last?
At room temperature, they last 2-3 days. Refrigerate for up to a week.
7. Can I make chocolate zucchini muffins without chocolate chips?
Yes. The muffins remain moist and flavorful. You can also try adding nuts or dried fruit.
Variations to Try
- Gluten-Free Zucchini Muffins: Use almond flour or a gluten-free baking mix.
- Lower Sugar Version: Reduce sweeteners slightly or add mashed bananas.
- Flavor Boost: Cinnamon, nutmeg, or espresso powder adds depth.
- Add-Ins: Walnuts, pecans, or dried cranberries for extra texture.
Chocolate Chip Zucchini Muffins
Ingredients
- 1 ½ cups all-purpose flour or whole wheat pastry flour for lighter texture
- ½ cup cocoa powder unsweetened
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup maple syrup
- ¼ cup date sugar
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk or any plant milk
- 1 cup grated zucchini about 1 medium zucchini, squeezed of excess water
- ½ cup dairy-free chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, mix maple syrup, date sugar, melted coconut oil, vanilla, and almond milk.
- Fold the wet ingredients into the dry ingredients until just combined.
- Gently fold in grated zucchini and chocolate chips. The batter will be really thick at this point. Use a cookie scoop to portion it into the muffin tin and trust the process. These muffins are so good.
- Divide batter evenly among 12 muffin cups.
- Bake 20–25 minutes, but keep in mind every oven is different. Use a toothpick inserted in the center to test doneness.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Chocolate chip zucchini muffins are a vegan, easy, and family-approved recipe. They are naturally moist, full of chocolatey flavor, and perfect for adding vegetables in a fun way for kids. Whether for breakfast, snack time, or dessert, these zucchini muffins deliver every time.
If you love healthy zucchini muffins, this chocolate zucchini muffins recipe will become a staple. Pair them with a warm drink or your favorite smoothie for a quick, nourishing treat.
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
