Chocolate Zucchini Carrot Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Moist, naturally sweet muffins with hidden vegetables and rich cocoa flavor, ideal for healthy snacking. This American-inspired recipe, ready in about 35 minutes, layers all-purpose flour, granulated sugar, coconut sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Step 2: Whisk 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
  3. Step 3: In a separate bowl, combine 1 cup grated zucchini (well-drained), 1/2 cup grated carrot, 1/2 cup applesauce, 1/4 cup melted coconut oil, 2 large eggs, 1/4 cup cocoa powder, and 1 tsp vanilla extract; mix until smooth.
  4. Step 4: Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
  5. Step 5: Gently fold in 1/4 cup chopped walnuts.
  6. Step 6: Divide batter evenly among 12 muffin cups (fill 3/4 full).
  7. Step 7: Bake for 18-20 minutes until a toothpick inserted comes out clean. Cool in pan for 5 minutes before transferring to a wire rack.

Frequently asked questions

How long does Chocolate Zucchini Carrot Muffins take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chocolate Zucchini Carrot Muffins?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chocolate Zucchini Carrot Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chocolate Zucchini Carrot Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chocolate Zucchini Carrot Muffins?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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