Chocolate Zucchini Muffins Healthy Whole Wheat Wellplated Com

In this complicated, busy world, we face daily choices between priorties, all of which compete (usually justifiably) for our time. Thankfully, these chocolate zucchini muffins are here to offer reprive. You don’t have to choose between healthy eating and indulging in something that tastes rich, comforting, and delicious! Made with white whole wheat flour, naturally sweetened with honey (like these Banana Bran Muffins), and PACKED with plenty of healthy zucchini and avocados, these chocolaty muffins have it all.

How to Make the BEST Chocolate Zucchini Muffins

These double chocolate zucchini muffins are indisputably delicious while still using wholesome ingredients. They taste rich and satisfying, but are still fit for a healthy breakfast. (These Chocolate Banana Muffins and Healthy Zucchini Muffins with Chocolate Chips are other great options.)

The Ingredients

Zucchini. Loaded with fiber, vitamin B6, folate, and vitamin C, zucchini is one of my very favorite vegetables to sneak into baked goods (like my favorite Zucchini Banana Bread) because it packs in the nutrients with an almost imperceptible flavor. It makes muffins moist too.Avocado. The “butter” of the fruit and vegetable world makes the muffins (and these Avocado Brownies) fudgy. Its taste is super duper subtle. A few of my friends make them routinely for their kids, and the kiddos don’t notice it either.Coconut Oil. For an ideal texture to these decadent double chocolate zucchini muffins.

Egg. Adds tenderness and softness while also aiding in the muffins’ rise.Coconut Sugar. I like using coconut sugar in baking (I also use it in these Gingerbread Muffins) because it is just as sweet but often less processed than regular sugar.

Choice of Milk. I use unsweetened vanilla almond milk when I make these healthy chocolate zucchini muffins, but you could use any type of dairy or plant-based milk you enjoy.White Whole Wheat Flour. My favorite stealthy healthy swap in baking (hello, Healthy Blueberry Muffins). White whole wheat flour contains more fiber and iron but keeps baked goods light and fluffy.

Cocoa Powder. For deep and intense chocolate flavor. (These Chocolate Muffins are another decadent chocolate breakfast treat.)Baking Soda. Leavens the muffins to give them that perfect rise.Vanilla. Balances and enhances all that chocolatey goodness.Cinnamon. For some subtle earthy spice. (Cinnamon lovers would also enjoy these Applesauce Muffins.)Chocolate Chips. Because why stop with just cocoa powder? A few handfuls of semi-sweet chocolate chips take these healthy zucchini muffins (and Zucchini Cookies with Chocolate Chips) to next-level deliciousness.

The Directions

Storage Tips

To Store. Store leftovers at room temperature for up to 5 days.To Freeze. Chocolate zucchini muffins frozen mean homemade breakfast, FAST! Individually wrap muffins and place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

Muffin Tin: It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too.Coarse Grater: Easiest for grating a small amount of zucchini. (For larger amounts, I like to use the grater blade on my food processor.)Stand Mixer. If you’re a regular muffin baker, a stand mixer makes whipping up a batch of any muffin recipe a breeze.

With a healthy chocolate zucchini muffin in my right hand and another in my left hand, I’d say I’m really getting the hang of this whole balance thing.