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zucchini bread

Healthier Zucchini Chocolate Chip Muffins

January 3, 2019 by Rachael Ng 6 Comments

Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, spiced muffins are moist, chocolate-y, and filled with a whopping cup and a half of shredded zucchini! Is there a tastier way to get your greens on?!

Healthier Zucchini Chocolate Chip Muffins

I’ve had the recipe for these muffins sitting in my notes app for a few months now. I have no idea why it has taken me so long to share this recipe with you! I know. I know. Another zucchini muffin? Yes. Because these are one of my favorite muffins. Ever. They are fluffy, tender, moist, not too sweet, and they give me a bit of green veggie! What’s not to like?! I added a touch of ground cardamom, along with some cinnamon, and wow, I love these muffins!

This recipe is super easy to follow. There are a few steps involved, but it’s all worth it in the end! The amount of chocolate chips and the kind of spice you add is totally up to you. I didn’t want these to be overly sweet, so don’t expect the 1/2 cup I have listed to give you a chocolate loaded muffin. But, by all means, load those babies up with a whole cup of chocolate if that’s what you’re into! I really like ground cardamom, but if you don’t have it on hand, or you’re not a big fan of the spice, no worries. You can leave it out, add more cinnamon, or add nutmeg in its place. Have fun with these, and happy baking!

Yield: 8 Muffins

Healthier Zucchini Chocolate Chip Muffins

Healthier Zucchini Chocolate Chip Muffins

Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, vegan-friendly muffins are moist, chocolate-y, and perfectly spiced! With a whole cup and a half of shredded zucchini, is there a tastier way to get your greens on?!

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk, room temp
  • 2 large eggs, room temp (or 2 flax eggs)
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 1/2 cups finely shredded zucchini
  • 1/2 cup chocolate chips + more for topping

Instructions

  1. Preheat your oven to 350°F and prepare your muffin pan with liners or non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, combine the coconut sugar and melted coconut oil. Add the almond milk, eggs, and vanilla extract. Whisk until totally combined.
  3. Place your shredded zucchini on a paper towel and squeeze out and discard the excess juice. Add the zucchini to your mixture and stir until combined, breaking up the zucchini shreds.
  4. Sift the flours, baking soda, baking powder, salt, cinnamon, and cardamom into the wet ingredients. Gently fold everything together until no flour pockets remain. Fold in the chocolate chips.
  5. Spoon or scoop batter into your prepared muffin pan, filling each well nearly to the top - you will get between 7 and 9 muffins, depending on how full you fill them. Top with chocolate chips, slightly pressing each chip into the batter.
  6. Bake muffins at 350°F for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean - try to find a spot with no chocolate! 
  7. Let your muffins cool in the pan for 5-10 minutes before removing to a cooling rack. If you didn't use liners, slide a butter knife around each muffin before gently removing. Enjoy warm and store leftovers in an airtight container at room temperature.

Notes

  • Be sure to bring your milk and eggs to room temperature - if they're too cold, the coconut oil will solidify while you’re mixing
  • You can use whole wheat flour or all-purpose flour in place of the white whole wheat flour - your muffins won't be as fluffy
  • Cardamom can be replaced with nutmeg if you don't have cardamom on hand
  • For vegan muffins, replace the eggs with 2 flax eggs: 2 Tbsp flaxseed meal + 6 Tbsp warm water - mix and allow to thicken for 5 minutes

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 242mgCarbohydrates: 38gFiber: 3gSugar: 19gProtein: 5g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free, Vegan Tagged With: dairy free muffins, healthier muffins, zucchini bread, zucchini chocolate chip, zucchini muffins

Double Chocolate Zucchini Bread

May 17, 2018 by Rachael Ng 4 Comments

This recipe and post has been updated as of May 2022.

Fluffy and moist Double Chocolate Zucchini Bread with plenty of shredded zucchini and extra chocolate flavor! This sweet loaf is perfect for when that chocolate craving hits.

Double Chocolate Zucchini Bread

If there’s chocolate in my bread, it’s over. And by “over” I mean gone. The bread is gone, because I love a decadent, chocolatey bread!! This Double Chocolate Zucchini Bread is loaded with cocoa powder and dark chocolate chips and then drizzled with melted chocolate. YES. And it has a whole cup and a half of shredded zucchini in it! This bread is fluffy, moist, and reminds me of chocolate cake (minus the loads of sugar). Seriously. If you’re looking for a simple, delicious, dairy-free zucchini bread then this loaf is for you!

What You’ll Need + Possible Substitutions

  • All-purpose flour – I like to use an unbleached variety, but feel free to use a standard bleached flour. For a healthier bread, you can replace up to 1/2 of the flour with a whole wheat variety (I recommend white whole wheat flour or whole wheat pastry flour).
  • Cocoa powder – you’ll want to use a regular, natural cocoa powder. I don’t recommend Dutched cocoa for this recipe.
  • Baking soda
  • Salt
  • Coconut sugar – this is a low GI granulated sugar that works well in baked goods. You can use a white granulated sugar, brown sugar, or a raw cane sugar in this recipe.
  • Olive oil – feel free to use your favorite baking oil. If you choose to use melted coconut oil, make sure the other ingredients are room temperature (milk and eggs).
  • Almond milk – any plant-based milk will work in this recipe. If you aren’t dairy-free, a standard cow’s milk will work as well.
  • Eggs – your favorite vegan egg alternative should work just fine in this recipe.
  • Vanilla extract – this is technically optional, but I find it enhances the overall flavor of the bread. An orange extract would be lovely, too.
  • Zucchini – obviously not replaceable 😉
  • Chocolate chips – you can use your favorite chips, chunks, or chopped chocolate pieces in this recipe. If you like a sweeter bread, go with a semi-sweet chocolate. For something a little healthier and decadent, I recommend a dark chocolate. Of course, if you aren’t dairy-free, milk chocolate will also work (and sweeten the bread quite a bit!).

More Zucchini Recipes

Dark Chocolate Zucchini Brownies

Healthier Zucchini Chocolate Chip Muffins

Spiced Zucchini Sheet Cake

Zucchini Tahini Oatmeal Chocolate Chip Cookies

Yield: 8 Slices

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Fluffy and moist Double Chocolate Zucchini Bread with plenty of chocolate flavor! This sweet loaf is perfect for when that chocolate craving hits.

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Chocolate Zucchini Bread

  • 1 cup (130g) all-purpose flour
  • 1/2 cup (40g) natural cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (125g) coconut sugar (see Note 1)
  • 1/4 cup (45g) olive oil
  • 1/3 cup (80g) almond milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (275g) finely shredded zucchini
  • 1/2 cup (92g) dark chocolate chips (see Note 2)

Dark Chocolate Drizzle

  • 1/4 cup (46g) dark chocolate chips (see Note 2)
  • 2-3 tsp olive oil (see Note 3)

Instructions

  1. Preheat your oven to 350°F and spray a 9x5" loaf pan with olive oil (or other non-stick spray). Line the bottom and two sides of the pan with parchment paper (optional), folding the excess over the sides.
  2. In a large bowl, add the flour and sift in the cocoa powder. Add the baking soda and salt and whisk until combined; set aside.
  3. In a small bowl, combine the coconut sugar, olive oil, almond milk, eggs, and vanilla; set aside.
  4. Finely shred the zucchini (with the skin on) until you have 1 1/2 cups (275g). Place the zucchini shreds on a paper towel or cheesecloth and gently squeeze out and discard the excess juice.
  5. Return to the two bowls of mixed ingredients and add the liquid ingredients to the dry. Gently stir the ingredients with a large spatula or spoon until nearly combined. Add the zucchini shreds and chocolate chips and mix until no flour pockets remain, breaking up the zucchini as you go along.
  6. Pour the batter into your prepared loaf pan, smoothing out the top and tapping the loaf pan on the counter to release air bubbles. Bake at 350°F for 45-50 minutes or until a toothpick inserted into the middle of the loaf comes out with a few crumbs.
  7. Allow the loaf to cool in the pan for 5 minutes. Run a butter knife along the edges of the bread that touch the pan. Then use the parchment paper to lift the loaf up and out of the pan. Transfer to a cooling rack. If you omitted the parchment, turn the loaf out onto your cooling rack and gently turn right side up.
  8. Once the loaf is nearly cool (45-60 minutes later), make the chocolate drizzle by combining the chocolate chips and oil. Heat in a small, microwave-safe bowl at 15 second intervals, stirring between each, until the chocolate is melted.
  9. Use a spoon to drizzle the chocolate over the top of the loaf. Slice and enjoy! Store leftovers in an airtight container at room temperature.

Notes

Recipe adapted from wyldflour.

  1. Sugar: any granulated sugar will work in this recipe - white, brown, raw, or unrefined. If measuring in grams, note that the weight will vary depending on the sugar you use.
  2. Chocolate chips: you can use chips, chunks, or chopped chocolate in this recipe. For a sweeter bread, use semi-sweet or milk chocolate (if you aren't dairy-free). For a decadent, healthier bread, go for a dark chocolate.
  3. Oil: for the chocolate drizzle, I like to use olive oil or melted coconut oil to thin out the chocolate. You can omit the oil and spread the melted chocolate over the loaf if you prefer.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free Tagged With: dairy free zucchini bread, dark chocolate zucchini bread, double chocolate zucchini bread, double chocolate zucchini loaf, zucchini bread, zucchini bread with chocolate, zucchini bread with chocolate chips, zucchini bread with cocoa powder, zucchini loaf

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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