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
Ingredients
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
Instructions
- 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.
Notes
- 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.