Sneaky Chocolate Zucchini Muffins Your Kids Will Devour

Question 1

Can I use whole wheat flour in these chocolate zucchini muffins?

Accepted Answer

Absolutely! I've successfully swapped half the all-purpose flour for whole wheat flour when making these double chocolate veggie muffins. The texture gets slightly denser, but the rich cocoa flavor still shines through. Just don't go 100% whole wheat unless you like very hearty muffins – the zucchini adds moisture, but they might turn out a tad dry otherwise.

Question 2

How should I store leftovers?

Accepted Answer

These moist zucchini chocolate muffins keep beautifully at room temperature for about 3 days in an airtight container. If it's particularly humid, I'll pop them in the fridge where they'll last up to a week – just zap them for 10 seconds in the microwave to bring back that fresh-baked texture. They never last that long in my house though!

Question 3

Can I skip the chocolate chips to make them healthier?

Accepted Answer

You can, but where's the fun in that? Kidding aside, these healthy chocolate zucchini muffins will still taste great without chips – the cocoa powder gives plenty of chocolatey goodness. If you're looking to cut sugar, try reducing the chocolate chips by half first. My kids barely notice when I sneak in this little trick!

Question 4

Can I double this recipe for meal planning?

Accepted Answer

Please do! This recipe doubles perfectly – I actually make two batches every weekend to get ahead. The batter handles beautifully when multiplied, and having extra freezer friendly muffins ready for busy mornings is a total lifesaver. Just make sure your mixing bowl is big enough – I've had some... enthusiastic overflow incidents!

Double Chocolate Zucchini Muffins

Ingredients

Instructions

Notes

Nutrition