Chocolate Pumpkin Zucchini Muffins

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Indulge in the perfect blend of fall flavors with these Chocolate Pumpkin Zucchini Muffins! They’re so tasty, you’ll want to make a big batch and save some for later.

These moist muffins combine the goodness of chocolate, pumpkin, and zucchini in every bite. We whipped up a base batter with zucchini and pumpkin, then added cocoa powder to create a delightful chocolate-zucchini-pumpkin swirl.

Can’t decide between chocolate pumpkin or zucchini muffins? Why not have both in one muffin! These treats offer a symphony of flavors that truly capture the essence of fall.

We used white whole wheat flour and coconut sugar for this recipe, but all-purpose flour and brown sugar work just as well. If you opt for white whole wheat flour, expect a slightly denser texture due to the whole grains.

Chocolate Pumpkin Zucchini Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Servings 14


Dry Ingredients:

  • 1.5 cups white whole wheat flour or all-purpose flour
  • ½ cup light brown sugar or coconut sugar
  • 1 cup coarsely shredded zucchini moisture removed
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 cup semi-sweet chocolate chips

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 cup unsweetened almond milk separated: 3/4 cup and 1/4 cup
  • 1 cup unsweetened pumpkin puree
  • 3 tablespoons coconut oil melted


  • Preheat the oven to 350ºF and line a muffin tin with liners. Spray the liners with cooking spray for easy removal.
  • In a medium bowl, mix the dry ingredients (except cocoa powder and chocolate chips).
  • In a large bowl, whisk eggs, then add maple syrup, 3/4 cup almond milk, and pumpkin puree. Mix well.
  • Combine dry ingredients with wet ingredients, then add melted coconut oil and mix.
  • Set aside 1/2 cup of batter without cocoa powder.
  • Add cocoa powder, chocolate chips, and remaining 1/4 cup almond milk to the bowl. Mix until combined.
  • Fill each muffin cup 3/4 full with chocolate batter. Top with a teaspoon of non-chocolate batter.
  • Swirl the layers together with a toothpick or knife.
  • Bake at 350ºF for 18-22 minutes until fully cooked.
  • Let cool for 5 minutes before removing from the tin.


  • This recipe makes 14 muffins, so you may need to bake 2 separately if your tin holds 12.
  • Be sure to remove excess moisture from the zucchini by squeezing it in a paper towel to prevent soggy muffins.

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