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Chocolate Zucchini Muffins

You could almost proclaim these chocolate zucchini muffins cupcakes, they are so full of honey and chocolate. Except they don’t have the creamy swirl on top. Without frosting—it’s a muffin; with frosting it’s a cupcake, do you agree?

Chocolate Zucchini Muffins

There is no need to frost these babies anyway—they hold their own in the chocolate department, with both cocoa powder and chocolate chips. The zucchini—you can hardly tell it’s there, yet it’s the zucchini that keeps them moist. Naturally sweetened with honey and nutritiously bumped with whole wheat flour.


This recipe is adapted from the chocolate zucchini bread in my Chocolate Snowball cookbook. I made these muffins healthier and even more delicious than their parent. Here’s how.

Chocolate Zucchini Muffins ingredients

The white sugar and flour are gone, replaced with honey and whole wheat pastry flour. There’s new crunch, with chopped almonds instead of sliced. And I reduced the dry ingredients just a fraction, making them more tender—more heavenly.

Chocolate Zucchini Muffins

I won’t call them cupcakes, because they don’t have frosting, but you can definitely serve these chocolate muffins for dessert. They’re also great in lunch boxes and for after-school snacks. The next time you have a leisurely brunch—end with these chocolate zucchini muffins.

Time saving tip:

To release muffin batter into the tins, I use a multi-purpose ice cream scoop with a rotating metal bar. These are super handy tools that drop uniform clean portions of both muffin and cookie dough. They come in different sizes–look for the number, which tells approximately how many scoops to a quart, engraved on the metal bar that moves inside the scoop. My go-to muffin scoop is a (#16), which holds a little less than 1/3 cup, like this, or this.

Got beets? Try these Chocolate Beet Cookies.

Make it a fabulous week–get in the kitchen and cook something delicious!

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5 from 2 votes
Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins

These chocolate zucchini muffins are practically dessert. They are great for school lunch boxes or afternoon snacks.

Course: Dessert, Snack
Cuisine: Vegetarian
Keyword: zucchini, chocolate, honey, almonds, cupcakes
Servings: 16 muffins.
Author: Letty Flatt
  • 1 (3-ounce) package cream cheese
  • 1 cup honey
  • 2 eggs
  • 1/3 cup avocado or grapeseed oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1/3 cup cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups grated zucchini
  • 3/4 cup plus 1/4 cup whole almonds , chopped in 1/4-inch pieces
  • 3/4 cup semisweet chocolate morsels
  1. Preheat the oven to 350°F. Spray 16 muffin cups generously with cooking spray, or line with paper cupcake liners, or coat the tins with melted butter and dust lightly with flour.
  2. With an electric mixer, beat the cream cheese and honey until homogenized, scraping the sides and bottom of the bowl as needed. Add the eggs one at a time. Scrape the bowl again as needed. Mix in the oil and vanilla extract.
  3. Sift the flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Add to the cream cheese mixture, blending well. Mix in the zucchini, 3/4 cup of the chopped almonds and the chocolate morsels.
  4. Divide batter among the prepared muffin cups, about 1/3 cup batter per tin. Sprinkle with the remaining almonds.
  5. Bake 18 to 20 minutes, until the tops of the muffins spring back when touched with a finger or a toothpick inserted in the center comes out clean.
  6. Cool about 10 minutes, then remove from the tins.
Recipe Notes

To release muffin batter into the tins, I use a multi-purpose ice cream scoop with a rotating metal bar. These are super handy tools that drop uniform clean portions of both muffin and cookie dough. They come in different sizes--look for the number, which tells approximately how many scoops to a quart, engraved on the metal bar that moves inside the scoop. My go-to muffin scoop is a (#16), which holds a little less than 1/3 cup.


  • […] Comments « Chocolate Zucchini Muffins […] Reply · 6 September, 2011

  • Hi! I recently bought your cook/baking book — thank you for making a high-altitude one! I love zucchini muffins and would like to make some w/o chocolate and am at 6800 ft. Could you recommend a recipe? Also, I desperately need a yellow cake (super moist) recipe and would love to have a red velvet. (obviously a high altitude one). Could you help me? Big thanks!!! New Mexico Reply · 15 September, 2011

    • Hi Sharon,
      Thanks for your comments and questions. For zucchini muffins without chocolate, why don’t you try substituting zucchini for both the grated carrots and apples in the Sunshine Muffins from Chocolate Snowball. Use a different nut or keep the sunflower seeds and be sure to make the high altitude adjustments of reducing the sugar and baking soda.
      Can your yellow cake have almond paste in it? Try the cake I use for Stein’s Favorite Marzipan cke in Chocolate Snowball. If you don’t want that almond flavor–start with a chiffon cake and make altitude adjustments.
      Re: Red Velvet cake for high altitudes: We took a standard velvet recipe and “altituded” it. I like a bit more cocoa, so we doubled that in the recipe. I also know it is unnecessary to have all that food coloring and we cut that amount in half–cake still bleeds red. We also reduced the leavenings and sugar and we are pleased with the recipe we use at Deer Valley.
      Have fun experimenting!
      Letty Reply · 25 September, 2011

  • I LOVE your chocolate zucchini bread… one of my favorite recipes in your cookbook… and I’m pretty crazy about you, too. Just catching up on your blog and you have so many new, wonderful sounding (and healthy!) recipes. The only thing better would be if I was perched on your stool in your kitchen, watching you cook. xo Reply · 2 October, 2011

  • […] bake up some Chocolate Zucchini muffins from last summer’s post—a variation from the Chocolate Zucchini Bread in my Chocolate […] Reply · 14 August, 2012

  • I am excited to make these! My neighbor is bringing me some zuccini and these will definitely fit the bill 🙂 Reply · 25 August, 2014

    • Letty

      Thanks Karen. I wish they used more zucchini than 1 1/2 cups. I made a 48 batch over the weekend and that helped! Reply · 25 August, 2014

  • Love these muffins! They look so delicious…thanks for sharing! Reply · 25 August, 2014

    • Letty

      Thanks Jodee. I have eaten way too many of them with all the testing! Reply · 25 August, 2014

  • Dennis Halloran

    Doing the Rhine and Alsace region after the Wedding of Erika.
    Any chocolate must see in Eastern France.
    We are lunching at Auberge de ills as our splurge in Colmar Reply · 25 August, 2014

    • Letty

      Have fun in Germany, Switzerland and France. I haven’t heard to any must-see’s in Eastern France–have a search around. Hugs to all. Reply · 25 August, 2014

  • I’ve been waiting for these, Letty, since you posted a pic on Instagram. They’re gorgeous. I don’t have any honey on hand…could I use maple syrup or is that too thin? I need to get some honey at the market this week. These are SO happening this week! Reply · 25 August, 2014

    • Letty

      If I were you I’d go out on a limb and use maple syrup if that’s all I had. They’ll come out differently of course, but I think it could work because ms and honey both very sweet. Let me know what happens…. Reply · 25 August, 2014

  • Hi Letty.

    This recipe looks amazing. I hate to mess with the original recipe, but I typically don’t cook honey. Is there a substitution that would work? I have raw agave, coconut sugar, Medjool dates, and more….Thanks! Reply · 26 August, 2014

    • Letty

      Thanks Sam! I would go for the raw agave. Though I have been using the coconut sugar as well and it works great. Just haven’t tried it w these muffins.
      Another person didn’t have honey on hand but she does have maple syrup–which I think she is going to try. Reply · 26 August, 2014

  • is whole wheat pastry flour different than whole wheat flour? Reply · 26 August, 2014

  • Letty

    ww pastry flour is different–softer spring wheat–better for pastries. Reply · 26 August, 2014

  • […] These are SO happening this week. But I’m thinking in bundt form. […] Reply · 28 August, 2014

    • Letty

      Send photos. 😉 Reply · 30 August, 2014

  • Sure it has zucchini in it. But who’s telling? GREG Reply · 31 August, 2014

    • Letty

      I’m woking on doubling the zucchini so I can use up some more of the stuff…. Reply · 31 August, 2014

  • felicia

    With the choco/zucchini muffins what can I substitute for cream cheese. We are non-dairy Reply · 3 December, 2014

    • Letty

      Are you comfortable with substituting dairy-free “cream cheese?” That’s where I would start. There are several varieties out there–Daiya, Go Veggies and Tofutti. Reply · 3 December, 2014

  • […] Thinking something sweet that doesn’t resemble zucchini at all? Make these delicious, moist chocolate zucchini muffins by Letty Flatt of Letty’s Kitchen. […] Reply · 26 April, 2015

  • Michelle Sweet

    What was the name of the vegetarian cookbook that I saw in your blog earlier this week? I want to order it for Ed’s Alexandra? Reply · 6 November, 2015

    • Vegetarian Cooking for Everyone? Reply · 6 November, 2015

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