There’s something special about pulling a batch of warm muffins out of the oven, especially when they’re as wholesome and satisfying as these Chocolate Zucchini Bran Muffins. They’re the perfect balance of rich chocolate flavor and hearty, nourishing ingredients—sweet enough to feel like a treat but packed with fiber, whole grains, and sneaky veggies to keep everyone feeling full and energized.
As a busy wife and mother, I love having easy, make-ahead snacks on hand for my family. These muffins check all the boxes—kid-approved, freezer-friendly, and made with simple ingredients I usually have in my kitchen. Plus, they’re a great way to use up that extra zucchini from the garden (or a good excuse to stock up when it’s in season!).
Whether you’re looking for a quick breakfast, a wholesome lunchbox addition, or a nourishing snack to enjoy with a cup of tea, this recipe is sure to become a family favourite. Let’s get baking!
Why You’ll Love This Recipe
- Healthy & Hearty – High in fiber from bran, plus added nutrition from zucchini.
- Kid-Friendly – Sweet enough for little ones while still being nourishing.
- Perfect for Meal Prep – Freezer-friendly and great for busy mornings.
- Easy to Make – Simple ingredients and quick to prepare.
Ingredients & Their Benefits
- Bran – Adds fiber for a satisfying, gut-healthy treat.
- Zucchini – Moistens the muffins without needing excess oil and sneaks in veggies.
- Cocoa Powder – Gives a rich chocolate flavor while adding antioxidants.
- Eggs & Milk – For structure and extra protein.
Step-by-Step Instructions
- Preheat & Prep – Preheat the oven, grease muffin tins, grate zucchini.
- Mix Dry Ingredients – Bran, flour, cocoa, baking powder, salt.
- Mix Wet Ingredients – Eggs, milk, sweetener, oil/butter.
- Combine & Fold in Zucchini – Don’t overmix!
- Scoop & Bake – Fill muffin cups and bake until a toothpick comes out clean.
- Cool & Enjoy – Perfect warm with butter or as a grab-and-go snack.
Serving & Storage Tips
- Serve warm with butter or nut butter for extra flavor.
- Store in an airtight container for up to 4 days.
- Freeze individually for easy meal prep—just reheat and enjoy!
Calling all Gardeners
We have all planted those zucchini plants with the best of intentions, but August inevitably comes around and you are overrun with zucchini! One trick I have added to my food preservation routine is to grate large amounts of zucchini, premeasure 2 cup volumes and then vacuum seal for freezing. I like to make sure I have enough to make 10-12 batches throughout the winter because these muffins are A huge hit.
Variations & Add-Ins
- Use applesauce instead of oil for an even lighter version.
- Try a dairy-free version with almond milk and coconut oil.
Final Thoughts
Baking from scratch is one of the simplest joys of homemaking, and these Chocolate Zucchini Bran Muffins prove that nutritious can still be delicious. They’re a perfect way to use up garden-fresh zucchini, sneak in some extra fiber, and have a ready-to-go snack for busy days. Whether you enjoy them warm with a pat of butter or pack them for an on-the-go treat, they’re sure to be a hit with the whole family!
If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, or tag me on social media so I can see your delicious creations. Happy baking!
Chocolate Zucchini Bran Muffins
Ingredients
- 1 cup AP flour
- 1 cup Wheat Bran
- 1 tsp baking powder
- 1 tsp baking SODA
- 1/4 cup cocoa
- 1 tsp cinnamon
- 1 cup sugar
- 3 eggs
- 1/2 cup avocado oil
- 3/4 cup milk
- 2 cups SHREDDED zucchini
Instructions
- preheat Oven to 425F
- In the bowl of a stand mixer combine ingredients until the dry ingredients are just wet. You do not want to over mix or your muffins will be tough and chewy.
- Scoop batter into muffin trays
- Bake 5 minutes reduce heat to 375F bake 10 mins
- Allow to cool on a cooling rack. Enjoy warm with butter or on their own!
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