Chocolate Zucchini Muffins | Sustainable Cooks

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Delicious and fluffy, these double Chocolate Zucchini Muffins are the perfect tasty treat. Made with an impressive three cups of shredded zucchini, they’re so good and packed with amazing flavor and chocolate chips.

3 chocolate zucchini muffins on a white plate with a small jug of milk behind it.

Pair the natural sweetness of bananas with healthy and nutritious zucchini, add a few chocolate chips/chunks, and BOOM, breakfast is served with these chocolate zucchini muffins!

You’re going to love these healthy(ish) zucchini chocolate chip muffins for a fast make-ahead breakfast. Park the extras in the freezer and sit back and watch while your family gets their own nourishing breakfast in the morning. BOOM.

Ingredients and Variations

zucchini, bananas, eggs, chocolate chips, and other ingredients on a grey board.

See the recipe card at the bottom of the post for a full list of ingredients and measurements, but I wanted to highlight a few here because they’re both delicious and important!

  • Zucchini – 2 medium-sized zukes will do the trick here. This is a great opportunity to use frozen shredded zucchini from last year (related: How to Freeze Zucchini). Allow the zucchini to thaw and then squeeze all excess water from it before adding it to the muffins.
  • Bananas – you’ll want something very ripe and about to cross over the produce bridge.
  • Flour – I used all-purpose, but a previous version of this recipe recommended whole wheat pastry flour. You can absolutely use either! If you do use whole wheat flour, add 2 tbsp of vital wheat gluten in step 2 below in the recipe card.
  • Oil – you can use your favorite neutral-flavored oil like coconut, avocado, or plain ol’ vegetable. You can also sub in butter if you’d like.
  • Eggs – to make these muffins truly plant-based, sub in your favorite egg replacement product.
  • Chocolate – I love dark chocolate cocoa powder for these muffins and I used chocolate baking chunks (72% cacao), but chocolate chips will also work.
6 photos of showing step by step how to make chocolate chip zucchini muffins.

Can You Freeze Chocolate Zucchini Muffins?

Yes, absolutely! My kiddos LOVE these muffins, so I keep 4-6 in an air-tight container at room temp and freeze the others for fast breakfasts.

Allow muffins to fully cool and then transfer them to a freezer bag (we love these reusable silicone bags). You can freeze them for up to 3 months.

To thaw: set at room temp for ~4 hours, or thaw overnight in the fridge. You can also microwave them in 30-second bursts until they’re fully thawed.

Pro Tip/Recipe Notes

  • If you’re making these zucchini banana muffins for picky eaters, you’ll have better luck sneaking in the zucchini if you peel it first. The green color of the peel is a dead giveaway to eagle-eyed eaters.
  • If you’re out of brown sugar, check out my post on How to Make Brown Sugar.
  • These muffins don’t have a lot of oil in them so they can be prone to sticking a bit to conventional cupcake liners. I use these parchment liners and they work great, or you can lightly spritz your favorite lines with a non-stick cooking spray prior to adding the mixture.
  • I use a stand mixer but you can also use a hand mixer, or a mixing bowl, a whisk, and a silicone spatula.

More Delicious Breakfast Recipes

zucchini banana chocolate muffins on a white plate.

Chocolate Zucchini Muffins

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Delicious and fluffy, these double chocolate zucchini muffins are the perfect tasty breakfast. Made with an impressive three cups of shredded zucchini, they’re so good and packed with amazing flavor and chocolate chips.

  • Preheat oven to 350 degrees. Line muffin pan with muffin liners.

  • In a bowl, mix together flour, cocoa, salt, baking soda, baking powder, and cinnamon.

    1 1/2 cups all-purpose flour, 1/2 cup dark chocolate cocoa, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt

  • In the bowl of a stand mixer, combine oil, eggs, both sugars, vanilla, bananas, and zucchini.

    1/3 cup oil, 2 eggs, room temperature, 1/4 cup sugar, 1/3 cup brown sugar, 1 tsp pure vanilla extract, 2 medium ripe bananas, 3 cups shredded zucchini

  • Mix on medium-low for 1 minute, using the paddle attachment on medium-low speed.

  • With the mixer on low, fold in the dry ingredients until just combined.

  • Add the chocolate chips, mix until just incorporated.

    3/4 cup semisweet chocolate chips

  • Fill muffin liners about 75% full.

  • Bake at 350F for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

  • Remove from the oven and allow the muffins to cool in the pan for 10 minutes.

  • Remove from pan and transfer to cooling racks.

  1. a previous version of this recipe recommended whole wheat pastry flour. If you do use whole wheat flour, add 2 tbsp of vital wheat gluten in step 2 above in the recipe card.
  2. If you’re making these zucchini banana muffins for picky eaters, you’ll have better luck sneaking in the zucchini if you peel it first. The green color of the peel is a dead giveaway to eagle-eyed eaters.
  3. These muffins don’t have a lot of oil in them so they can be prone to sticking a bit to conventional cupcake liners. I use parchment liners and they work great, or you can lightly spritz your favorite lines with a non-stick cooking spray prior to adding the mixture.

Nutrition Facts

Chocolate Zucchini Muffins

Amount Per Serving

Calories 171
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 18mg6%

Sodium 114mg5%

Potassium 256mg7%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 11g12%

Protein 4g8%

Vitamin A 80IU2%

Vitamin C 4.9mg6%

Calcium 36mg4%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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