Chocolate Chip Zucchini Muffins/Bread Recipe

Name: Chocolate Chip Zucchini Muffins/Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups whole wheat pastry flour; ½ cup cocoa powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ¾ teaspoon salt; 1 cup sugar (I used sucanat); 3 whole eggs; ½ cup unsweetened applesauce; ⅓ cup virgin coconut oil; 2 teaspoons vanilla; 2 cups zucchini, grate and packed; 3 ounces semi-sweet chocolate chips

Servings: persons

2 ½ cups whole wheat pastry flour
½ cup cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon salt
1 cup sugar (I used sucanat)
3 whole eggs
½ cup unsweetened applesauce
⅓ cup virgin coconut oil
2 teaspoons vanilla
2 cups zucchini, grate and packed
3 ounces semi-sweet chocolate chips

1
Preheat the oven to 350F.
2
Line muffin pans with liners (or grease well), set aside.
3
In large bowl combine flour, cocoa, baking powder, baking soda, cinnamon and salt.
4
In medium bowl whisk together sugar, eggs, applesauce, oil, and vanilla.
5
Stir in zucchini.
6
Add wet ingredients to dry ingredients.
7
Stir just until moistened.
8
Fold in chocolate chips.
9
Distribute batter evenly.
10
Bake 20-22 minutes or until a toothpick entered in center of muffins comes clean.
11
Cool 5 min on a cooling rack.
12
Yum!

935

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ½ cups whole wheat pastry flour, ½ cup cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Chocolate Chip Zucchini Muffins/Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Zucchini Muffins/Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions