Whole Wheat Zucchini Chocolate Muffins are super moist and have an intense chocolate flavor. You would never guess there is zucchini in there!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 17 minutes
  • Total time: 32 minutes
  • Yield: 12 muffins
  • Category: Baking, Sweets
  • Cuisine: World

Ingredients

Dry Ingredients

  • 1.25 cups white whole wheat flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1.25 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder

Wet Ingredients

  • 1/4 cup vegetable oil
  • 1/3 cup yogurt (I used regular yogurt)
  • 1/3 cup applesauce
  • 1/3 cup coconut sugar
  • 1/3 cup granulated white sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract

for the caramel glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons caramel creamer

Method

  1. Pre heat oven to 425 F degrees. Spray a 12 count muffin pan with non-stick spray and set aside.
  2. In a bowl whisk together whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon powder, nutmeg powder and salt. Set aside.
  3. Using your stand mixer fitted with paddle attachment (or using your hand mixer) beat together oil, both the sugars and applesauce till well combined.
  4. Add in vanilla extract and eggs and mix till combined.
  5. Add the yogurt and mix. I used regular yogurt here, you may use greek yogurt.
  6. Add the dry ingredients and mix till just combined. Do not over-mix.
  7. Fold in grated zucchini and chocolate chips.
  8. Fill the muffin tray all the way to the top with the batter.
  9. Bake at 425 F degrees for 5 minutes, then reduce the temperature to 350 F (with the muffins inside the oven) and bake for another 12-13 minutes or till a toothpick inserted in the center comes out clean.
  10. While the muffins the baking, make the caramel glaze. In a bowl take some powdered sugar and add Silk Caramel Creamer.
  11. Mix till you get a smooth glaze with no lumps.
  12. Drizzle the glaze on baked muffins and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.