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Healthy Chocolate Zucchini Muffins » Simple and Healthy Recipe! ✅

Zucchini season is done for these Chocolate Zucchini Muffins! They have a moist and tender consistency, are packed with zucchini and garnished with dark chocolate drops. They contain no refined sugar, no dairy, and are gluten-free, making them perfect for breakfast, snack, or even dessert.

I can’t wait for zucchini to season every year because I love cooking them in the oven.

I was very young the first time I tried zucchini bread. My mom baked it and the prospect of a quick panettone that included a green vegetable seemed very strange to me.

I loved it instantly and have been helping my mom cook it ever since. I quickly learned that zucchini is completely bland and adds a lot of moisture, making it perfect for cooking.

I love making my own healthy zucchini muffins and chocolate chip zucchini bread for my family now, but when I have a big chocolate craving I turn to these chocolate zucchini muffins.

These muffins are soft, fluffy, and have a great chocolate flavor. They are made with whole grain oats, which gives it a tender, cake-like texture, which I love.

Like my Chocolate Zucchini Bread, they include cocoa powder and dark chocolate chips for a double dose of chocolate.

For me, there is nothing better than the combination of zucchini with chocolate and I am obsessed with these muffins!

Why you’ll love this recipe:

  • These Healthy Chocolate Zucchini Muffins are moist, fluffy, and full of zucchini and have a great chocolate flavor.
  • This recipe is extremely easy to make and comes together in one bowl.
  • They are so delicious that no one will know they are healthier!
  • They’re made without unrefined sugar, dairy, or gluten, making them ideal for special diets.

recipe ingredients

This Chocolate Zucchini Muffins recipe is 100% whole grain and has minimal sugar and oil compared to other recipes.

Plus, they’re free of refined sugar, dairy, and gluten, making them a healthier option.

Notes on ingredients

  • oatmeal. If you’ve never used oatmeal, you’re in for a surprise. It has all the benefits of whole grains, it’s naturally gluten-free and it has a smooth texture that I love. It’s available in most stores or find out how to make oatmeal in my easy tutorial!
  • Zucchini. You will need a half pound of zucchini, or about 2 medium ones. You can grate them or make them into smaller pieces in the food processor and can do this up to 2 days in advance. The best news is that you don’t need to squeeze out any excess liquid before adding it to these Chocolate Zucchini Muffins!
  • Coconut oil. This adds moisture to the muffins. It can be replaced with any type of oil you have on hand.
  • Maple syrup. I tried these buns with coconut sugar and maple syrup and the maple syrup made a huge difference in terms of flavor and texture. For best results, I do not recommend replacing it with another type of raw sugar.
  • Egg. Eggs provide structure to muffins.
  • almond milk. I use unsweetened almond milk, but any dairy or non-dairy milk will work in this recipe.
  • Cocoa powder without sugar. This adds so much chocolate flavor to the muffins!
  • Chocolate chips. I used mini dark chocolate chips to increase the flavor of the chocolate. Use your favorite dairy or non-dairy variety.

How to make Chocolate Zucchini Muffin Recipe

This recipe is super easy to make. There are few ingredients and they are combined in a bowl.

pro tipRecipe: Grate the zucchini up to 2 days in advance to speed up prep time even more!

See the recipe card below for full instructions.

  1. Grate the courgettes.
  2. Whisk together wet ingredients until blended.
  3. Combine dry and wet ingredients, beating until well blended.
  4. Add the zucchini and chocolate chips.
  5. Divide batter evenly among (12) standard muffin tins.
  6. Bake at 400 degrees for about 15 minutes.

Frequent questions

What Makes These Chocolate Zucchini Muffins Healthy?

Most zucchini muffins are made with white flour and are loaded with sugar and oil. These muffins are made entirely from whole grain oats, which are a good source of fiber and nutrients. There is also a minimal amount of oil and no refined sugar, dairy, or gluten.

Should I squeeze the liquid out of grated zucchini?

No need to squeeze out excess liquid, just grate the zucchini and add directly to the muffin batter!

Can I grate zucchini in advance?

Zucchini can be grated up to 2 days before you are ready to add them to your recipes. Just grate it and store it in an airtight container.

Can you freeze double chocolate zucchini muffins?

Freeze these Chocolate Zucchini Muffins in an airtight container for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature.

recipe notes

  • pro tipRecipe: Grate the zucchini 1-2 days ahead of time for easier muffins later in the week!
  • I don’t recommend replacing the maple syrup with a different sweetener, as it produces the best texture and flavor of all the raw sweeteners I’ve tried.
  • Store muffins in an airtight container at room temperature for 3 to 5 days.
  • The muffins are freezer safe making them great for meal prep! Just thaw at room temperature and enjoy your meal!

Other Healthy Muffin Recipes You’ll Love:

Have you tried this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Healthy Chocolate Zucchini Muffins

Zucchini Chocolate Muffins are a must for zucchini season! They have a moist and tender consistency, are packed with zucchini and garnished with dark chocolate drops. They contain no refined sugar, no dairy, and are gluten-free, making them perfect for breakfast, snack, or even dessert.

  • 1/3 cup coconut oil or substitute with your favorite
  • 2/3 cup pure maple syrup
  • 2 large eggs
  • 1/3 cup unsweetened almond milk or any other dairy or non-dairy milk
  • 1 teaspoon pure vanilla extract
  • 2 cups of oatmeal
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons of baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups of shredded zucchini about 1 pound or 2 medium
  • 1/3 cup mini dark chocolate chips or your favorite
  • Preheat oven to 400 degrees and place paper cups in the (12) cavity of a regular muffin tin.

  • In a large bowl, vigorously beat coconut oil, maple syrup, and eggs until foamy, about 30 seconds. Add the almond milk and vanilla and beat until well blended.

    1/3 cup coconut oil, 2/3 cup pure maple syrup, 2 large eggs, 1/3 cup unsweetened almond milk, 1 teaspoon pure vanilla extract

  • Add the oats, cocoa powder, baking powder, baking soda, and salt and mix until incorporated and smooth.

    2 cups oatmeal, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt

  • Stir in grated zucchini and chocolate chips until well incorporated, then divide batter evenly among (12) muffin cups and garnish with chocolate chips.

    2 cups grated zucchini, 1/3 cup mini dark chocolate chips

  • Bake 15 minutes or until toothpick inserted into center of muffin comes out clean. Remove from heat and cool for 10 minutes on a rack. After 10 minutes, remove the muffins from the pan and cool completely. To a good time!

  • Pro Tip: Grate zucchini ahead of time and refrigerate until ready to make muffins.
  • This recipe originally called for whole wheat flour, but I changed it to include oatmeal because I prefer the light and fluffy texture it gives.
  • I don’t recommend replacing the maple syrup with a different sweetener, as it produces the best texture and flavor of all the raw sweeteners I’ve tried.
  • Store muffins in an airtight container at room temperature for 3 to 5 days.
  • The muffins are freezer safe making them great for meal prep! Just thaw at room temperature and enjoy your meal!

Serving Size: 1 Muffin, Calories: 232kcal, Carbohydrates: 31g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 31mg , Sodium: 176 mg, Potassium: 267 mg, Fiber: 3 g, Sugar: 13 g, Vitamin A: 87 IU, Vitamin C: 4 mg, Calcium: 106 mg, Iron: 2 mg

Nutrition is estimated using a food database and should only be used as a guide for informational purposes.

All recipes and images © Flavor the Moments.

** This post was originally published in October 2012. The recipe has been modified to be gluten-free and new photos have been added.

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