These Chocolate Zucchini Muffins are, by far, the best way to eat your vegetables! These rich double-chocolate muffins are perfect for a breakfast treat, but could stand in as a cupcake with a little frosting!

The zucchini and some applesauce make them so moist – and offer a little bit of nutrition, too! I’ve offered suggestions below if you’d like to make a plant-based version.

Chocolate Zucchini Muffins

Ingredients

• 1 1/2 c all purpose flour
• 3/4 c unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 c granulated sugar
• 1/4 c brown sugar, packed
• 1 c shredded zucchini, blotted dry with a paper towel
• 1/2 c unsweetened applesauce
• 2 eggs, beaten (or substitute flax eggs)
• 1 tsp vanilla
• 1/2 c milk (can use plant-based milk)
• 3/4 c semisweet chocolate chips (or can use vegan chocolate chips)

Instructions

Heat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.

In a large bowl, combine the flour, cocoa, baking powder, baking soda, salt, and sugars. Stir well to combine.

In a medium bowl, combine the zucchini, applesauce, beaten eggs, vanilla, and milk.

Add the wet ingredients to the dry ingredients all at once; stir to combine but do not overbeat. Gently fold in the chocolate chips.

Fill muffin tins 3/4 full and bake for 20-25 minutes or until toothpick inserted in center comes out nearly clean. Let the muffins cool for five minutes before removing them from the tin and placing on a wire rack.

Looking for other ways to use up some zucchini? Try classic Zucchini Bread! Or, if you’re looking for dinner ideas, try Gnocchi with Roasted Vegetables, Polenta Cakes with Summer Tomato Sauce, or Minestrone Soup!

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