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These healthy Chocolate Zucchini Muffins are so fluffy and rich. Easy to make, made healthier for a guilt-free indulgent, moist, and packed with flavor. Perfect as a snack, dessert, or breakfast on the go.
These zucchini chocolate muffins are super simple to put together and chocolate-rich. Made with clean and healthy ingredients like dairy-free milk, coconut oil, whole wheat flour, Greek yogurt, and other pantry staple ingredients. The best part? It is packed with zucchini and you can’t even tell. A great way to sneak in some nutritious vegetables while enjoying a chocolate-rich dessert. Packed with protein, nutrients, and good-for-you ingredients. Can’t go wrong!
Like bread instead of muffins? Try our Chocolate Zucchini Bread Recipe
Why you should make it
- Easy to make: This double chocolate zucchini muffin recipe is super easy to put together. Once you have all the ingredients prepped, the rest is easy!
- Healthy and good for you: Made with good-for-you ingredients like coconut oil and Greek Yogurt. Not to mention all that zucchini we snuck in it. Packed with fiber and nutrients.
- So rich and tasty: You will just love all that rich chocolate flavor. The only way to find out is to try it. So moist and fluffy.
Ingredients you will need
- Flour: We used white whole wheat flour. You may use whole wheat pastry flour, Gluten-free flour, spelt flour, or all-purpose flour
- Baking powder and baking soda
- Unsweetened cocoa powder
- Cinnamon: for added flavor
- Egg: acts as a binder, you may use egg substitutes
- Coconut sugar or low-calorie sweetener equivalent
- Greek yogurt: we used vanilla
- Vanilla
- Melted coconut oil: or any other neutral oil of your choice
- Milk: we used unsweetened almond milk, you may use coconut milk or any other milk of your choice.
- Finely grated zucchini: do let this sit a bit and squeeze out most of the liquid using your hand, paper towel, or cheese cloth.
- Chocolate chips: use dark chocolate chips, sugar-free, or dairy-free
How to make chocolate zucchini muffins
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, baking soda, cocoa powder, and cinnamon. Stir until the ingredients are evenly combined.
- In another medium bowl, mix the egg and sugar. Then stir in the Greek yogurt, vanilla extract, coconut oil, and almond milk.
- Add the wet ingredients to the dry ingredients. Stir until all the ingredients are just combined – do not overmix.
- Fold in the grated zucchini.
- Spray a 12-cup muffin pan with cooking spray or line the pan with paper muffin liners. Divide the batter among the 12 cups.
- Sprinkle the chocolate chips over the top of the muffins.
- Bake for 18 – 20 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 3 minutes then finish cooling on a wire rack.
Recipe Notes and Tips
- Use a Grater to grate the zucchini. You do not need to peel them. But Make sure you wash them thoroughly.
- Do not forget to drain the water out of the grated zucchini. Zucchini naturally contains a lot of water and this step is a must or you will not be happy with the results if you skip it.
- Do not over-mix the batter.
- Add in some nuts if you like. Some chopped walnuts will be great.
- Vegan option: To make these chocolate zucchini muffins vegan-friendly, use coconut dairy-free yogurt, coconut sugar, maple syrup or agave, egg substitute, and dairy-free chocolate chips.
- You may use muffins liners if you like but not needed.
Frequently asked questions
One medium zucchini will yield 1 to 1.25 cups of grated Zucchini. For this Chocolate Zucchini Muffins Recipe, use one large zucchini. Once grated it should be about 1.5 cups.
It is ok to leave your baked zucchini muffins covered on the kitchen counter at room temperature for up to 3 days. If you still have leftovers by then, place them in an airtight container and keep them in the fridge. It should be ok in the fridge for 7 days.
It is not necessary to peel the zucchini before you grate them. It will just be a personal preference if you would rather not have the peel. Most do not peel them and just grate with the peel. It gives that pretty color to the zucchini muffin or bread.
Storing and Reheating
- Storing: To store leftover muffins, place them in a sealed container on the kitchen counter at room temperature for up to 3 days. Store in the fridge for up to 7 days.
- Reheating: You may freeze leftovers for up to 3 months. Enjoy cold, or reheat in the microwave for 8-12 seconds.
recipes you may like
- Healthy Bran Muffins
- Greek Yogurt Chia Pudding
- Banana Protein Donuts
- Gingerbread Muffins
- Lemon Poppy Seed Muffins
- No-Bake Protein Energy Bites
- Peanut Butter Jelly Stuffed French Toast
- Healthy No-Bake Buckeye Balls
- Gluten-Free Blueberry Scones
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Chocolate Zucchini Muffins
Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 1 egg
- 1/2 cup coconut sugar or low-calorie sweetener equivalent
- 1 5.3-ounce container vanilla or plain Greek yogurt
- 1 teaspoon vanilla
- 2 tablespoons melted coconut oil
- 1 cup unsweetened almond or coconut milk
- 1 1/2 cups finely grated zucchini, squeezed
- 1/4 cup chocolate chips
Instructions
-
Preheat oven to 350 degrees.
-
In a medium bowl combine flour, baking powder, baking soda, cocoa powder, and cinnamon. Stir until the ingredients are evenly combined.
-
In another medium bowl, mix together the egg and sugar. Then stir in the Greek yogurt, vanilla extract, coconut oil, and almond milk.
-
Add the wet ingredients into the dry ingredients. Stir until all the ingredients are just combined – do not overmix.
-
Fold in the grated zucchini.
-
Spray a 12 cup muffin pan with cooking spray or line the pan with paper muffin liners. Divide the batter among the 12 cups.
-
Sprinkle the chocolate chips over the top of the muffins.
-
Bake for 18 – 20 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 3 minutes then finish cooling on a wire rack.
Notes
- Use a Grater to grate the zucchini. You do not need to peel them. But Make sure you wash them thoroughly.
- Do not forget to drain the water out of the grated zucchini. Zucchini naturally contains a lot of water and this step is a must or you will not be happy with the results if you skip it.
- Do not over-mix the batter.
- Add in some nuts if you like. Some chopped walnuts will be great.
- Vegan option: To make these chocolate zucchini muffins vegan-friendly, use coconut dairy-free yogurt, coconut sugar or agave, egg substitute, and dairy-free chocolate chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
