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Chocolate Zucchini Muffins

There’s a zucchini in my dessert!

I love zucchini: the taste, the color, even the name. (It’s fun to say, right?) Therefore, it is only natural that I’d enjoy zucchini paired with one of my other great loves: chocolate!


Such as in the above recipe: Chocolate Grasshopper Pie.

In general, zucchini lends moisture and softness to recipes without leaving an offending flavor. So, although it might sound strange, the squash makes a great addition to desserts.

I’m not the only one who likes zucchini in her desserts. My friend, Lindsay, does as well. And if Lindsay likes it, it must be good… because Lindsay is a best-selling cookbook author!


Lindsay and I first became friends through our blogs, and I’ve been so excited to watch my sweet friend flourish into a vegan-cookbook phenom. You might know her super-cute blog, The Happy Herbivore. Today, I am honored to have Lindsay as a guest on my blog, highlighting a recipe from her cookbook—Chocolate-Zucchini Muffins!

In Lindsay’s words: Moist and chocolatey, you won’t believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

Chocolate Zucchini Muffins

Servings: 12

  • cups whole wheat pastry flour
  • ¼ cup unsweetened cocoa
  • tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 whole banana, mashed
  • ½ cup raw sugar
  • ½ cup unsweetened applesauce
  • ¼ cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • ½ cup raw sugar (optional)

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef’s Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.


EDIT: The cookbook giveaway is now closed.

Congratulations to Jemma!

Please email me, at [email protected], with your mailing address, so I can get your cookbook to you! 🙂

5/5 (3)

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Published on June 3, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Jessy says

    I love zucchini! It’s actually one of my favourite vegetables. I often cut it in noodles and use it like pasta. I also like it in lasagna!

  2. EmilyK says

    Hi!! I’m a long time lover of your blog and just started my own blog about the small things in life that make me happy! and I would have to say zucchini makes me happy just simply grilled on my George Foreman!

  3. kathy says

    I love zucchini steamed and lightly seasoned. I also love it in Dr Furhman’s chocolate cupcakes from his book Eat To Live.

  4. Jackie Smith says

    My favorite zucchini treat is the chocolate-chip zucchini bread that my college cafeteria made—there was probably a cup of oil in it. Yikes!!! This no-fat version looks delicious!

  5. Lori says

    My favorite use for zucchini is zucchini bread. It’s so flavorful and moist. Can’t beat it. My favorite muffin may be Cinnacrunch Muffins from the American Vegan Kitchen cookbook. Man! Those muffins are heavenly. I took them to work and no one guessed they were vegan. Even my sons, who do not eat a vegan diet, loved those muffins. 🙂

  6. Karen Faivre says

    I made these muffins this morning and they were delicious! I did NOT use the optional 1/2 cup sugar so they were barely sweet. I wanted just a touch more sweetness so I added a thin layer of chocolate frosting – I call it Minimalist Chocolate Frosting. Quick and easy. I’ve posted it on my website along with a photo of how great this muffin turned out!

  7. Amanda @ The Beauty Notebooks says

    I haven’t had much zucchini in my life yet (sad i know), but I love it in zucchini bread!

  8. [email protected] says

    I’m not sure if this is still going, but I figure I may as well give it a try. I like to slice zucchini with a vegetable slicer, saute it with some onions, and sprinkle with pepper, salt, red pepper flakes, and parmesan cheese. Favorite muffin is most def blueberry. And I looove her cookbook title and the healthy spin!

  9. TechyDad says

    My favorite thing to do with zucchini is roast it. Slice it thick, toss on some olive oil, salt and pepper and put it in a 425 degree oven for 16 minutes (flipping halfway). Of course, in baking, zucchini bread it always nice.

  10. Karen Sederquist says

    Just found !website and I LOVE it!! Thank you so much for supplying these wonderful recipes. The only problem I’m having is what to make first

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