Moist Zucchini Chocolate Muffins

Moist Zucchini Chocolate Muffinsfeatured

Don’t be scared by the title of this post. Before you disregard putting zucchini in your dessert read this!

I was skeptical too when I first saw this recipe for Healthy Double Chocolate Zucchini Muffins on Pinterest, but I decided to give it a try. And…I was surprisingly pleased! As it turns out zucchini can actually be good addition to your baking and make your cake moist. Also, I’m a believer that chocolate makes everything better, so I think that’s definitely the case with this recipe. These muffins are a fun way to sneak more vegetables into your diet:)

Prep and Modifications 

The recipe calls for shredded zucchini. This is the step that definitely takes the longest, and it’s probably the most exotic thing I’ve ever done to bake something. It took me about 10-ish minutes to shred my zucchini (not too long). If you have a food processor though, you’ll probably be done in a minute! Also, make sure you don’t miss the step where it says to squeeze out the excess water from the zucchini (I almost didn’t do that).

Besides the shredded zucchini though, the rest of the recipe is almost like any normal baking recipe. This recipe calls for whole wheat pastry flour. I couldn’t find whole wheat pastry flour at the grocery store though, so I had to use the all-purpose flour I had in my pantry. Also, if you would like your muffins a little bit on the sweeter side, like me, use reduced sugar almond milk instead of unsweetened almond milk. You’ll get a hint more of sweetness this way from the almond milk, but its not overpoweringly sweet. My muffins still turned out well, they were just a tad less healthy. Whoops.


I never knew spraying your muffin/cupcake wrappers with non-stick cooking spray was a thing until I made this recipe, but hey, you learn something new everyday. I guess I just thought the wrapper wouldn’t stick to the muffin?? Anyway, I learned wrappers certainly stick to the muffin if you don’t spray it first (I was curious and used cooking spray for half of my muffin wrappers and not the other half). Also, some of my muffins turned out a bit dense while other ones were more moist, so I’ll have to remake this later and see how it goes! Overall, these muffins are so good, and I recommend you try them. You can’t even taste the zucchini! I got my picky eater friends to try them and they liked it, so I hope you will too!

If you like zucchini, check out the Surprisingly Good Skinny Bang Bang Zucchini Noodles I made!

Have a great weekend!


  • Texture: 8/10
  • Presentation:9/10
  • Flavor:8/10
  • Ease of Instructions:9/10
  • Overall Rating: 8/10

About the author


Hi there! I'm Niva--foodie, college student, amateur cook, aspiring doctor, sister, girlfriend, and friend. Come join me on my journey as I fend for myself in college and learn how to cook!

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