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.

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.

4
4 / 5 ()
Did you make this recipe?

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

Only Eats

Related Recipes

Banana Zucchini Chocolate Chip Muffins (vegan) – You’ll never complain about eating your vegetables again! Soft, healthy, so good!

Banana Zucchini Chocolate Chip Muffins (vegan) - You'll never complain about eating your vegetables again! Soft, healthy, so good!

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache – The best zucchini cake ever!! Soft, moist, and you can’t even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!!

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache - The best zucchini cake ever!! Soft, moist, and you can't even taste the zucchini! Tastes like a yellow bakery cake drenched in chocolate!!

Zucchini Banana Bread – Soft, super moist, easy, no mixer needed! Jazz up regular banana bread by adding zucchini and it’s healthier, too!

Zucchini Banana Bread - Soft, super moist, easy, no mixer needed! Jazz up regular banana bread by adding zucchini and it's healthier, too!! (Great recipe to save for when your garden is over-flowing with zucchini!)

Carrot Zucchini Bread – Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!!

Carrot Zucchini Bread - Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you'll forget it's on the healthier side!!

Zucchini Banana Bread with Browned Butter Cream Cheese Glaze – Soft and moist with a special ingredient!

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – The softest, moistest cake ever! So easy and the glaze is heavenly!

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze - The softest, moistest cake ever! So easy and the glaze is heavenly!

Chocolate Banana Crinkle Muffins – Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

Chocolate Banana Crinkle Muffins - Have ripe bananas to use? Make these easy, no mixer chocolate beauties! Best.muffin.tops.EVER!!!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) – No refined sugar, flour, oil, and only 75 calories! They taste amazing!

Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) - No refined sugar, flour, oil & only 75 calories! They taste amazing!

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.

51 comments on “Triple Chocolate Zucchini Muffins”

  1. I was really looking forward to enjoying these. Unfortunately, I took them out after 25 minutes…thinking they HAD to be done. Nope. Raw on the inside. The cooked parts don’t taste very sweet. I used chocolate milk since the other stuff can’t be found.Oh well! Perhaps I’ll try again sometime or just look for a new recipe.

    Rating: 2
    • All ovens, ingredients, pans, etc. are different so always bake until done in your particular oven and situation – whatever amount of time that means.

      They are not an excessively ‘sweet’ muffin. There is sweetness but more of a rich chocolate taste rather than a ‘sugary’ sweetness. Thanks for trying the recipe.

  2. This is my go-to recipe during zucchini season when I have a zucchini that gets forgotten in my fridge for a few days. :) So chocolate-y and delicious! I substitute chocolate milk for the Nutchello, since I don’t have that on hand, and it tastes just great! (Though maybe it would taste even better with that…Hmmm…) Thanks for a great recipe!!

    Rating: 5
  3. This is such a good recipe .
    I made a large batch to share on Sunday morning at church

  4. these are so easy to make and amazing to eat!!!
    this recipe will now be on my repeat list. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.