If you're looking for a chocolate muffin that feels like a treat but is secretly packed with nutrition—you’re in the right place. These double chocolate zucchini muffins are rich, fluffy, and sneakily healthy. And the best part? They include 6 tablespoons of Bloom Boost, our signature fiber + seed blend that adds iron, omega-3s, protein, and gut-friendly fiber—without altering the taste.
They're a go-to in our kitchens because they check all the boxes: easy, kid-approved, freezer-friendly, and nourishing enough to enjoy for breakfast, snacks, or dessert.
🍫 What Makes These Muffins Healthier Than Your Average Muffin?
Here’s why we love them:
- Zucchini for moisture, fiber, and micronutrients (you won’t taste it)
- Mashed banana + applesauce for natural sweetness and reduced oil
- Cocoa powder for antioxidants and that rich chocolate flavor (we’re obsessed with @Rodelle cocoa when we can find it!)
- Bloom Boost for a powerful blend of fiber, flax, chia, pumpkin, hemp, and more
- Whole ingredients that make you feel good—without sacrificing flavor
🌱 Sneaky Fiber Boost with Bloom Boost
Each batch includes 6 tablespoons of Bloom Boost, which blends seamlessly into the batter. You won’t taste it, but you’ll definitely notice how much more satisfying these muffins are. Fiber helps stabilize blood sugar, support digestion, and keep you fuller longer—exactly what we want in a snack or breakfast option.
Double Chocolate Zucchini Muffins
Makes: ~16 large muffins
Prep time: 10 minutes
Bake time: 18–20 minutes
Ingredients:
- 1 cup + 2 tbs flour (all-purpose or whole wheat)
- 6 tablespoons Bloom Boost (can sub flax if you don't have it yet!)
- ½ cup high-quality cocoa powder (we like Rodelle!)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup brown sugar, lightly packed
- ½ cup olive oil (or neutral oil)
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 large ripe bananas, mashed (~1 cup)
- 1½ cups grated zucchini (squeezed of excess moisture)
- ½ cup semi-sweet chocolate chips (optional)
- ½ cup chopped pecans or walnuts (optional)
Directions:
- Preheat oven to 350°F. Line muffin tins with paper or silicone liners.
- Squeeze grated zucchini with a clean towel or paper towels to remove excess moisture.
- In a medium bowl, whisk together flour, Bloom Boost, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat eggs. Stir in brown sugar and oil. Then mix in applesauce, vanilla, and mashed banana.
- Add the dry ingredients into the wet mixture and stir until just combined.
- Fold in the zucchini, chocolate chips, and nuts if using.
- Divide batter into muffin tins, filling each ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
🧊 Storage Tips
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze in a freezer-safe container and reheat in the microwave for a warm, gooey muffin anytime
Why You’ll Keep Coming Back to This Recipe
These muffins are proof that nutritious and indulgent can live in the same sentence. The zucchini and banana make them extra moist, the cocoa satisfies the sweet tooth, and the Bloom Boost quietly adds a powerhouse of nutrition. Even the pickiest eaters won’t notice what’s hidden inside.
This is one of those recipes we make in double batches because they always disappear fast.
✨ Want more easy baking recipes boosted with fiber?
[Download our FREE Feel-Good Baking Guide →]
Or shop Bloom Boost and try it in muffins, smoothies, and more!
