Whole Wheat Chocolate Zucchini Muffins - Two Ways


Editor’s Note - It’s just too bad when I have to make a delicious recipe from one of our contributors so I can take photos. Sure enough, I had everything on hand to make these, but I wanted to make them vegan and with coconut sugar, so I’m hijacking Bonnie’s post a little bit and adding my recipe onto the end so you can choose how you want to enjoy these fudgy muffins. These didn’t last long in our house either.  ~Kimberly Bacso

For as long as I can remember, every summer, all summer, my parents’ kitchen counter was full of just picked tomatoes, cucumbers, peppers, mint, and my personal favorite, zucchini. No matter where we lived, tiny yard or big yard, there was never a July our dinner plates weren’t featuring part of a bountiful harvest. They were all relatively easy to grow, versatile, and yielded a ton. Perfect for a family of five on a tight budget. My love for these summer crops has not grown weary and my love for zucchini especially has only exploded, especially with the invention of Pinterest, and countless recipes at my fingertips. Because let’s be honest, sometimes the hardest part about zucchini is making sure it doesn’t all go to waste. If you don’t grow your own zucchini, no worries. In season they are relatively inexpensive and offer endless breakfast, dinner, and snack options. Just remember, when selecting your vitamin C rich summer squash (yep, they’re considered a squash) to pick a medium-sized one, since bigger doesn’t always mean better. Super fresh zucchini will also have tiny little spiky hairs on it, so don’t be alarmed.

As much as I hate to turn my oven on in the middle of the summer, I can’t go without at least two zucchini treats a month, which usually act as breakfast in a pinch. I have tried a ton of zucchini bread recipes thanks to the aforementioned plethora of pins, ranging from super clean to super indulgent. I’ve added everything from raisins and nuts, shredded carrot, chocolate chips, and crushed pineapple. I stumbled across this recipe, when I was looking for a whole wheat option to test out, and I was intrigued by the chocolate. I loved how simple the steps were, and I didn’t have to run to the store for anything. I improvised a little and let’s just say a particularly picky Marine didn’t even know that his beloved “chocolate brownie muffins” were packed full of zucchini, applesauce, raisins, and coconut oil. The dozen was gone in less than two days.


Whole Wheat Chocolate Zucchini Muffins

Adapted from Jamie Cooks It Up

Makes 12

Prep time: 10 minutes

Cook Time: 20 minutes



  • 2 cups whole wheat flour

  • 1/3 cup sugar (I used raw sugar)

  • 1/4 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg


  • 1/2 cup coconut oil

  • 1/4 cup applesauce

  • 3/4 cup milk

  • 1 very large egg

  • 1 teaspoon vanilla

  • 1 cup shredded zucchini (or 1 scant cup pureed zucchini)


  • 1/4-1/2 cup chocolate chips

  • 1/4 cup raisins


  1. Preheat oven to 350 F.

  2. Grease or line 12 muffin cups.

  3. Mix dry ingredients in a medium bowl.

  4. Mix wet ingredients in a large bowl. Add zucchini.

  5. Add dry to wet and stir, just until combined. Stir in chocolate chips.

  6. Spoon into muffin cups.

  7. Bake at 350 F for 15-20 minutes.

Vegan Chocolate Zucchini Muffins

by Kimberly Bacso, Adapted from Bonnie Pritchard

Makes 12

Prep time: 10 minutes

Cook time: 20 minutes


  • 1 tablespoon flaxseed meal

  • 2 1/2 tablespoons water

  • 1/2 cup coconut oil, melted

  • 1/4 cup unsweetened applesauce

  • 3/4 cup unsweetened alternative milk of choice (I used almond)

  • 1 teaspoon pure vanilla extract

  • 1 cup shredded zucchini (about 1 medium zucchini)

  • 2 cups white whole wheat flour

  • 1/3 cup coconut sugar

  • 1/4 cup cocoa powder

  • 1/2 cup chocolate chips (I used grain sweetened which potentially contained traces of milk - read your labels if you’re super strict or have an allergy!)

  • 1/4 cup raisins


  1. Preheat oven to 350 F.

  2. Grease or line 12 muffin cups.

  3. Make a flax egg by combining flaxseed meal and water. Let sit for five minutes.

  4. In a medium bowl, combine flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.

  5. In a large bowl, working quickly so coconut oil doesn’t firm up on you, whisk together coconut oil, applesauce, alternative milk, vanilla, and flax egg. Stir in zucchini.

  6. Stir dry ingredients into wet ingredients just until combined. Stir in chocolate chips and raisins.

  7. Spoon into muffin cups.

  8. Bake at 350 F for 15-20 minutes. The tops will spring back slightly when touched when they are done.

Do you have a favorite zucchini bread or muffin recipe?