Here’s a reminder that zucchini 100% belongs in your baked goods. If you haven’t tried it yet, it’s time to get out of your comfort zone because these muffins are MIND-BLOWING and full of chocolate love with zero zucchini taste.

I love when vegetables can taste like chocolate, don’t you?

I made these easy, absolutely delicious healthy chocolate zucchini muffins all the way back in 2014 (OMG I know) and every summer when I make them they’re just as amazing as the first time. They’re perfectly fluffy, moist thanks to the zucchini, and filled with chocolate flavor thanks to rich cocoa powder and chocolate chips.

These beauties are truly a MUST MAKE during the rest of the summer with all of your extra zucchini. Enjoy them for breakfast, as an easy snack, or as a healthy treat, and don’t forget to share with the kiddos!

FREE Zucchini Recipe E-Book

Sign up below and get a FREE downloadable, printable e-book with my best zucchini recipes (sweet and savory!)

Ingredients in these chocolate zucchini muffins

You would think that the average zucchini bread or muffin would be healthy, but most recipes call for more than a cup of sugar and at least a 1/2 cup of oil. Healthy fats are absolutely wonderful but I’d rather put them on top of my muffin (like a big scoop of peanut butter). So I thought I’d try my best to make healthy chocolate zucchini muffins with nutritious, good-for-you ingredients, yet still keep them tasting amazing and moist. Here’s what you’ll need:

• Zucchini: of course, this veggie adds the perfect amount of moisture to the muffins. Shred it up, squeeze it of all excess moisture with a paper towel, then use it in this recipe.
• Banana or applesauce: instead of lots of extra oil, we’re adding mashed banana or applesauce to keep the muffins moist and add natural sweetness. I prefer using mashed ripe banana, but applesauce will also work well.
• Sweetener: I love using all natural sweeteners in baking and honey or pure maple syrup will work in this recipe.
• Coconut oil: you’ll just need a bit of coconut oil to add moisture to the muffins.
• Almond milk: delicious and dairy free. I’m cool with that. Feel free to use any milk you’d like.
• Egg: you’ll need one egg to help the muffins bake up properly.
• Whole wheat pastry flour: probably the best wheat flour out there. You can’t even tell these muffins are whole-grain.
• Unsweetened cocoa powder: cocoa powder is my favorite way to boost chocolate flavor in recipes. I like using this brand. If you want a more nutritious alternative, you can try cacao powder (I use it all the time!)
• Chocolate chips: feel free to use regular or mini chocolate chips, dairy free if desired.

Can I make them vegan or gluten free?

• To make vegan: I think a flax egg will work well in place of the regular egg in these muffins! Get my tips & tricks for making a flax egg here. Remember to then use your favorite vegan chocolate chips.
• To make gluten free: simply use an all purpose gluten free flour or oat flour. Learn how to make your own oat flour here!

How to make healthy chocolate zucchini muffins

1. Prep your pan. Preheat your oven, line a 12 cup muffin tin with cupcake liners and generously spray the inside of the liners with nonstick cooking spray.
2. Squeeze out your zucchini. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
3. Whisk the dry ingredients. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Make the batter. In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, and egg, and mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
5. Bake & enjoy! Evenly divide batter into the liners and bake them up until a toothpick comes out clean. Cool and then devour!

Tips for making healthy chocolate zucchini muffins

• Squeeze out ALL of the extra moisture from your zucchini. This will ensure that they bake up well and aren’t too moist.
• Use an extra ripe banana for the perfect amount of sweetness. The more brown spots the better!
• Be careful not to overmix the batter. Mix the flour into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want.

Freezer-friendly chocolate zucchini muffins

These healthy chocolate zucchini muffins are freezer-friendly! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

These chocolate zucchini muffins would be perfect for breakfast, an afternoon treat, or even dessert. You can even bake these as bars or as a bread, but of course you’ll need to adjust baking times. Dollop these with a big tablespoon of peanut butter and prepare to fall in love!

More zucchini recipes you’ll love

Get all of my zucchini recipes here!

I hope you love these healthy chocolate zucchini muffins! If you make them I’d love for you to leave a comment and rating letting me know how you liked them. Enjoy xo!

Healthy Double Chocolate Zucchini Muffins

Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They’re naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!

Ingredients

• 1 1/4
  cup
  whole wheat pastry flour or white whole wheat flour
• 1/3
  cup
  unsweetened cocoa powder
• 1
  teaspoon
  baking soda
• 1/4
  teaspoon
  salt
• 2
  tablespoons
  coconut oil, melted and cooled (or sub olive oil)
• 1/3
  cup
  honey, agave nectar or pure maple syrup
• 1
  teaspoon
  vanilla
• 1
  egg
• 1
  cup
  shredded zucchini (from about 1 medium zucchini)
• 1
  ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
• 1/2
  cup
  unsweetened vanilla almond milk
• 1/2
  cup
  regular or mini chocolate chips, dairy free if desired

Instructions

1. Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.

2. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!

3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

4. In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.

5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Recipe Notes

To keep muffins dairy free: use dairy free chocolate chips.

To make gluten free: use gluten free all purpose flour or gluten free oat flour.

I love adding a few extra chocolate chips (2-3) on top of each muffin before baking to make them look pretty, but it’s up to you.

Nutrition

Servings: 12 muffins

Serving size: 1 muffin

Calories: 160kcal

Fat: 6g

Carbohydrates: 25g

Fiber: 2.3g

Sugar: 14g

Protein: 3.4g

This post was originally published on July 14th, 2014, republished on June 15th, 2020, and republished on August 24th, 2022.