This post may contain affiliate links.
These Healthy Chocolate Zucchini Muffins come together with simple ingredients you probably already have on hand. They’re perfect for meal prep, packed with sneaky zucchini, and make a wholesome snack the whole family will love. If you’re craving more, my Almond Flour Banana Muffins are another favourite!
Table of Contents
Zucchini might not be the first thing you think of for a chocolate muffin, but trust me, I promise it works in muffins and quick breads like this Healthy Chocolate Chip Zucchini Bread. It adds moisture to these Healthy Chocolate Zucchini Muffins making them soft and fudgy. No one will even know there’s a veggie inside!
These muffins taste similar to my Healthy Chocolate Pumpkin Bread and will be loved by the whole family. As someone who’s shared hundreds of healthy baked goods that my community has loved, I can tell you these muffins are always a hit for meal prep, snacks, or even a quick breakfast. These are also a great way to sneak in some extra veggies for the kiddos!
Why You’ll Love This Recipe
- Quick and easy: Made in just two bowls and ready in about 35 minutes, these muffins are just as simple to make as my Healthy Lemon Poppy Seed Muffins.
- Kid-approved: These are fun way to sneak in extra veggies ! Even picky eaters won’t guess there’s zucchini inside.
- Freezer-friendly: Bake a batch and keep extras in the freezer so you always have a wholesome snack or breakfast ready to go.
- Healthier ingredients: Sweetened with maple syrup and made with wholesome ingredients so you can enjoy a chocolate muffin anytime!
Key Ingredients
- Flour: You can use all-purpose flour, oat flour like I use in these Oat Flour Banana Muffins, whole grain flour, or a gluten-free flour blend. Using oat flour is my personal favourite for an extra boost of fibre!
- Zucchini: use a box grater or the shredding attachment on a food processor to grate the zucchini.
- Butter or oil: use melted butter, coconut oil, or any neutral tasting oil like avocado oil.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Chocolate Zucchini Muffins
Step 1: grate the zucchini.
Step 2: Add the eggs, butter or oil, maple syrup and vanilla extract and mix.
Step 3: Mix together the flour, cocoa powder, baking powder, baking soda and salt.
Step 4: Mix the wet and dry ingredients together.
Step 5: Add chocolate chips.
Step 6: Gently fold together.
Step 7: Add the muffin batter to a muffin pan.
Step 8: Bake at 350 degrees F for 18-22 minutes.
How To Store
Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before enjoying.
Jess’s Tips
- Grate finely: Use the small side of a box grater so the zucchini blends seamlessly into the batter. You can use the larger size for a chunkier texture.
- Use room temperature ingredients: Eggs and butter or oil at room temp will help create a light and fluffy muffin.
- Adjust sweetness: Unlike these Almond Flour Banana Muffins that use mashed banana for sweetness, zucchini muffins are less sweet. This recipe uses 3/4 cup of maple syrup, but if you prefer your muffins less sweet, reduce to 1/2 cup.
- Mix gently: Stir just until combined to avoid dense, tough muffins.
- Add Mix-Ins: Chocolate chips are obviously great, but feel free to add some chopped walnuts like I add to these Healthy Banana Nut Muffins, pecans or dried fruit to these muffins.
- Substitute zucchini: Swap the zucchini for mashed banana or pumpkin purée like I use in these Healthy Pumpkin Muffins for a seasonal variation.
Frequently Asked Questions
Absolutely! Swap in gluten‑free flour or oat flour to make them gluten‑free. For dairy‑free, use a nondairy milk, coconut oil or avocado oil in place of butter and dairy‑free chocolate chips.
This can happen from over-mixing the batter, or using stale baking powder or baking soda. Mix just until combined and make sure your ingredients are fresh.
Try These Muffin Recipes Next!
Breakfast
Healthy Blueberry Oatmeal Muffins
Breakfast
Matcha Coconut Muffins
Breakfast
Blueberry Cottage Cheese Muffins
If you tried these Healthy Chocolate Zucchini Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Healthy Chocolate Zucchini Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Zucchini Muffins are easy to make in a bowl and loaded with chocolate!
Ingredients
- 1 1/4 cup white spelt flour (can sub 1-1 gluten-free flour, all-purpose flour or half whole wheat and half regular)
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, room temperature
- 1 cup grated zucchini
- 1/3 cup coconut oil, melted and cooled (can sub melted butter)
- 1/4 cup almond milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with 12 paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt until well combined.
- In a medium bowl, whisk the eggs, melted butter, milk, maple syrup, and vanilla extract until smooth. Stir in the grated zucchini.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Grate zucchini finely or use larger shreds for texture.
- Use room temp eggs and butter for fluffier muffins.
- Reduce maple syrup to ½ cup for less sweet muffins.
- Mix just until combined to avoid dense muffins.
- Add chocolate chips, nuts, or dried fruit.
- Swap zucchini with banana or pumpkin purée.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
So yummy! We keep making these muffins on repeat with the large zucchinis that grow in our backyard!
So glad to hear you’re enjoying the recipe 🙂
I would really give this 4.5 stars. I find there is a bit too much baking soda taste, so I reduce to 3/4 tsp each. But other than that it is fabulous. Rick and chocolatey, moist, soft etc.
I love muffins. Looks very tasty. Thanks for the recipe. I will definitely try.
Enjoy John!
These look deliciousI’d love to try making them but I was wondering if I can make them vegan by swapping the eggs with an alternative like ‘chia eggs’. Do you think that would work?
Hi Alie, I haven’t personally tested out this recipe with a flax or chia egg so I can’t say 100% if it will work well, generally those swaps work pretty well to replace eggs in recipes.
Thanks Jessica! I tried making these with a chia egg and they turned out so good. Apart from the slight little crunch from the chia seeds (which I actually quite like) I doubt you’d know the difference. I’ll definitely be making these again. Thanks for the lovely recipe.
I subbed the eggs with apple sauce and it was delicious
Happy you liked the recipe Sarah 🙂