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Chocolate zucchini muffins, hemp hearts, healthy muffins, breakfast muffins, zucchini muffins, walnuts, oat flour

The BEST Chocolate Zucchini Muffins

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5 from 1 review

  • Author: Inna Fooks
  • Total Time: 40 minutes
  • Yield: 24 1x


The secret to the most delicious chocolate muffin is grated fresh zucchini!! Moist, chocolatey, and healthy a combination you can’t resist, especially for little ones. This recipe makes 24 muffins, and they are fantastic for freezing.


Units Scale
  • 1 c whole wheat flour
  • 1 c oat flour or all-purpose flour
  • 1/2 c hemp hearts
  • 1/2 c Coco powder
  • 1 c coconut sugar or brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 c c coconut oil
  • 1/4 tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 cups packed grated zucchini (skin on)
  • 1/2 c chopped walnuts (optional)
  • 1/2 c mini semi-sweet chocolate chips (optional)


  1. Preheat the oven to 350°F
  2. Wash and grate zucchini and set aside.
  3. In a large bowl add your flour, hemp hearts, cocoa powder, sugar, baking soda, baking powder, and salt.
  4. In a separate bowl, add your eggs and whisk, then add your coconut oil, vanilla, and grated zucchini, and stir until well combined.
  5. Add dry ingredients to the wet ingredients and stir until well combined.
  6. Place into muffin trays and bake for 20 minutes.
  7. Cool and enjoy.


  • If you aren’t using reusable silicon muffin forms, oil each muffin cup with the option to sprinkle flour before adding batter into the molds.
  • If you want to make mini loaves, this recipe makes two. Evenly distribute batter into 2 small mini loaves for a delicious chocolate zucchini bread. You will bake at 350°F for 50 minutes.
  • Keep these on the countertop in an airtight container for up to a week or in the freezer for up to 2 months.
  • You can alter mix-ins but keep it to the recipe guidelines, don’t overstuff your batter.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Breakfast, Snack

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