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Front view of Zucchini Chocolate Chunk Muffin on a white textured plate
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5 from 3 votes

1-Bowl Zucchini Chocolate Chunk Muffins

Prep Time15 mins
Cook Time20 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: 1-bowl muffins, healthy zucchini muffins, vegan zucchini muffins, zucchini choclate muffins, zucchini muffins, zucchini walnut muffins
Servings: 12 muffins
Calories: 404kcal
Author: sylvia


  • muffin tins for 12 muffins,


  • 2 cups zucchini, grated (Measure grated)
  • 1/4 cup honey or maple syrup (Or substitute other liquid sweetener)
  • 2/3 cup olive oil
  • 2 eggs (or 6 tablespoons aquafaba - see recipe notes)
  • 1/2 cup plant or animal milk
  • 2 cups whole wheat flour
  • 1/2 cup hemp seeds
  • 1/2 cup walnuts
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dark chocolate bar, in chunks (or substitute chocolate chips)

Optionally for Topping

  • 2/3 cup walnuts
  • 2 teaspoons turbinado sugar


  • Preheat the oven to 350F.
  • Lightly oil the muffin tins.
  • Place the walnuts in a layer on a baking sheet. Bake at 350F for 6-8 minutes until lightly toasted.
  • Grate the zucchini.
  • In a large bowl, add the zucchini, liquid sweetener (honey or maple syrup), olive oil, eggs or aquafaba, and milk, stirring well after each addition.
  • Add the dry ingredients: whole wheat flour, hemp seeds, walnuts, baking powder, and salt, stirring well after each addition and ending with the chocolate chips/chunks.
  • Spoon the batter into the prepared muffin tins. Optionally, sprinkle about a tablespoon of walnuts on top of each muffin, along with little turbinado sugar.
  • Bake for 15-20 minutes or until a fork comes out clean.


About Aquafaba

Aquafaba is the liquid from canned or cooked chickpeas or other beans. It has properties similar to an egg white and is used as an egg replacer to make the vegan (plant-based) version of this recipe. See our detailed post, Aquafaba: An Easy Vegan Egg Replacer.

Choosing Milk

We tested this recipe with both cow's milk and unsweetened cashew milk. Other types of plant-based milk substitute should work as well, but have not been tested. Use an unsweetened kind. 

Storage and Freezing

Store muffins in a tightly sealed container and eat within 2-3 days. We have not yet tested freezing the muffins, but they should freeze well if tightly wrapped and placed in an airtight container. 

Nutritional Information

Nutritional information is an estimate only and does not include optional walnut and sugar topping. 


Serving: 1muffin | Calories: 404kcal | Carbohydrates: 35g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 82mg | Potassium: 314mg | Fiber: 5g | Sugar: 15g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 4mg