5 from 3 votes
Chocolate Zucchini Muffins
Honey Chocolate Zucchini Muffins
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins

The batter for these chocolate zucchini muffins can be baked in a 9 x5 loaf pan to make chocolate zucchini bread!

Course: Dessert, Snack
Cuisine: Vegetarian
Keyword: zucchini, chocolate, honey, almonds, cupcakes
Servings: 16 muffins.
Calories: 247 kcal
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 make uniform clean portions of muffins, use a multi-purpose ice cream scoop with a rotating metal bar. My go-to muffin scoop is a (#16), which holds a little less than 1/3 cup.