Triple Chocolate Zucchini Muffins

The muffins are wonderfully chocolaty and anytime I can eat chocolate for breakfast, I’m happy.

And when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch.

Triple Chocolate Zucchini Muffins - NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

The muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’ve never baked with zucchini before, this is the recipe to start with.

If you’re not a zucchini fan, I promise you can’t taste it. I think it’s fairly neutral-tasting and takes on the flavor of the ingredients it’s prepared with, but my family has keen tastebuds for zucchini and they couldn’t detect it. I recommend finely grating the zucchini with a box grater. It incorporates better both in terms of texture and undetectable flavor when it’s finely grated.

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Triple Chocolate Zucchini Muffins - NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

To intensify the chocolate flavor, I used the new Silk Dark Chocolate + Walnut Nutchello. It’s a deeply delicious nut-based beverage and comes in three flavors. I loved the chocolate version and it’s perfect in this recipe.

Visit nutchello.com for a 75 cent off coupon. Between the Nutchello, cocoa powder, and mini chocolate chips, you’ll be in triple chocolate heaven.

Triple Chocolate Zucchini Muffins - NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

I recommend using mini chocolate chips because they incorporate better and ensure that every bite is pure chocolate bliss.

The layer of mini chocolate chips on top makes these some of the best muffin tops ever.

Triple Chocolate Zucchini Muffins - NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

For those of you who enjoy baking science, the vinegar (an acid) reacts with the baking soda to create carbon dioxide and the result is a lighter, more tender crumb much in the way that buttermilk (an acid) would react.

Triple Chocolate Zucchini Muffins - NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

Trust the boiling water and thinness of the batter. It reminds me of what I did in the Slow Cooker Hot Fudge Cake which, like these muffins, is a keeper.

Triple Chocolate Zucchini Muffins - NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

Triple Chocolate Zucchini Muffins

The muffins are wonderfully chocolaty and when a recipe is on the healthier side, even better. There’s no dairy, no butter, and only 1/4 cup oil in the entire batch. The muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’re not a zucchini fan, I promise you can’t taste it and recommend finely grating the zucchini with a box grater. Between the Nutchello, cocoa powder, and mini chocolate chips, you’ll be in chocolate heaven. I recommend using mini chocolate chips because they incorporate better and ensure that every bite is pure chocolate bliss.

Ingredients:

  • 1 cup finely grated zucchini, measured loosely laid and not packed in the cup (from about 1 medium zucchini)
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup Silk Dark Chocolate + Walnut Nutchello (Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted)
  • 2 teaspoons white vinegar
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup semi-sweet mini chocolate chips
  • about 12 teaspoons semi-sweet mini chocolate chips, divided

Directions:

  1. Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside. Note – I had enough batter for about 13 to 14 muffins but opted to make a mini loaf that I baked alongside the 12-count muffin pan because my oven is too small for two large pans at once. Do what’s most convenient or discard excess batter.
  2. Grate the zucchini on the fine blade of a box grater; set aside.
  3. To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
  4. To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.
  5. Pour the wet ingredients over the dry and stir to combine; don’t overmix but take care to make sure all dry bits are incorporated at the bottom of the bowl.
  6. Add the zucchini and stir to combine.
  7. Add the boiling water and stir to combine. Batter will be thin.
  8. Add 1/2 cup mini chocolate chips and stir to combine.
  9. Fill each muffin liner 3/4 full. Some of mine were a bit fuller than 3/4 because the batter is thin and was ‘pouring fast’ but it’s okay because the muffins don’t rise a ridiculous amount.
  10. Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.
  11. Bake for about 20 minutes or until tops are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool muffins in pan on a wire rack for about 10 to 15 minutes or until you can remove them. Muffins will keep airtight at room temp for 5 days or in the freezer for up to 4 months.

Adapted from Silk

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Post is brought to you by Silk. The recipe, images, text, and opinions expressed are my own. #Nutchello @LoveMySilk

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

43 comments on “Triple Chocolate Zucchini Muffins”

  1. Oh man, I love anything with zucchini, and I love the texture it gives baked goods. And these muffins look so incredibly moist! I’ve been wanting to try the Nutchello, so here’s a reason to do it!

  2. I love a not-so-sinful version of baked goods as long as texture isn’t sacrificed. These look incredible!! I am always curious about the boiling water. It’s usually called for in chocolate mayonnaise cake recipes also. I need to check out that nutchello–it looks pretty good!

    • I know – something about boiling water and chocolate cakes. Especially recipes that have been around for years and years. It always seems like an ‘old-fashioned’ thing but it works like a charm here!

  3. Chocolate and zucchini are a match made in heaven! Which is something I never thought I’d say considering I’m not keen on zucchini on its own. These look great, Averie. And I just wanted to give you a head’s up that I think you left the flour out of the instructions.

  4. I’ve been eyeing up Nutchello but haven’t yet tried it.  Here’s hoping for a good zucchini crop this summer!  I love your muffin recipes.  :)

  5. This looks really good, as I’ve never tried a baked good with zucchini before, but I’ve read and reread this recipe. I think I’m missing when to add the zucchini. Am I being a doof, or is it not listed when? Please advise on where to add it. Thanks! Saving this recipe though😊

  6. Ooh I love sneaking zucchini into desserts! These would be great in the summertime when the zucchini just won’t stop :-)

  7. I’ve seen this milk on several blogs but never in the store!  I know it isn’t like nutella, but the name is so close…..and that’s probably why I want to try it so badly.  :D

  8. That milk sounds AMAZING!! And these muffins, I love my zucchini in desserts better than for dinner. Gotta try them!

  9. Thank you Averie.

  10. hey girl these looks so good! Yummy!

  11. YAAASSS!!!!! this look so, so freakin’ good Averie, I’m obsessed! pinned xo

  12. I am also a happy girl any time I can have chocolate for breakfast! Have not tried Nutchello yet, but this recipe is a great one to start with! My husband is not a fan of zucchini, and I have a feeling he’d never know the difference if I made these muffins for him. Tons of chocolaty goodness!

  13. I love using zucchini in baking! These look so good too!

  14. I’ve had some zucchini in my freezer just chillin’ with nowhere to go. Now I know where it’s going to go. Is it o.k. to eat these for breakfast?

  15. THEY SURE DID LOOK DELICIOUS    BUT WHAT IS THE RECEIPE FOR THEM?

  16. “Discard excess batter” what no wayyyy !!! Wasting is not good :(
    If I have excess sometimes I just keep it in the fridge for a few days and bake up a nice treat for myself a bit later :) or you can freeze it I think
    The muffins look chocolatey and spectacular !! And healthy enough for breakfast. Mini chocolate chips are so underrated. These also eminded me of the banana zucchini muffins I made recently which were pretty tasty :)

    • Some people get panicked and worried and write to me…what should I do with the excess batter? Ummm I don’t know…use it, or discard it :) so I tend to be very explicit in my directions!

      Glad the banana zucchini muffins were tasty for you!

  17. Just made these because I found your recipe on foodgawker and had extra zucchini left over… they turned out great! I was skeptical when I saw how thin the batter was, but they came out so light and fluffy! And wonderfully moist. I used regular sized chocolate chips because it was all I had and they kind of sank to the bottom, but it made for an extra decadent bottom and I’m not complaining! Thanks for the recipe! 

    • Thanks for trying the recipe and I’m glad it came out great for you!

      I even wrote in the blog post, trust in the thin batter, it all works out, and see it did :) And yes full size chips will sink but as you said, made for an extra decadent bottom!

  18. These were delicious! Tasted like brownies! Made with chocolate almond milk and made into mini muffins. Baked 16 minutes. Kids devoured them! Your recipes are always a success! Thank you!!

  19. This is the 3rd time ive made the chocolate zucchini muffins in less than one week I absolutely love them !!! My grandson 6 yr old loves them as I am now making a batch as I email you !!! They were a hit with my b friend and his daughter  ! Thank you for sharing your great recipes I also  made the cinnamon Nutella rolls !   So good !!!!!!!!!!!!

    Dolores !

    • Thanks for trying the recipe and I’m glad it came out great for you, three times in less than a week! Glad this is a hit even with the 6 yr old!

      Great to hear you love the Nutella rolls as well! Keep me posted what else you make! :)

  20. Most recipes with zucchini direct the excess moisture needs to be removed before including in recipe. I presume this step is not necessary for this recipe?

  21. Is there a substitute for Nutchello? Possibly regular or nondairy milk?

  22. Don’t know why but barter didn’t cook after 45 minutes. :/
    Cooked parts taste good.

    • Some zucchini has more moisture than others. You could always wring out in paper towels before adding to the batter. Otherwise it could be your oven running on the cool side.

  23. Nutchello has been discontinued. :( I looked all over for it and then found out the news from Silk’s Facebook page. Guess we’ll just have to use the dark chocolate almond milk instead.

  24. Can this be made in loaf form? I’m sure it will take longer to bake, but I just don’t have the patience for muffin tins today!

  25. I made the chocolate zucchini muffins and they were wonderful. I didn’t have the chocolate milk the recipe called for so I just mixed up chocolate ice cream topping with regular milk and it turned out fine. This is a definite keeper of a recipe. Oh, and I didn’t have mini choc chips so I just tossed regular choc chips into a mini food processor and pulsed for a few seconds. Perfect!

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