These Healthy Chocolate Zucchini Muffins are made with healthy ingredients, no refined sugar and are dairy free. Super moist and delicious with chocolate flavor, they will be a hit in your home!
These chocolate zucchini muffins are a definite crowd pleaser despite the hidden veggies that come with them!
Since my kids were small I’ve been trying to figure out how to get my kids to become less picky eaters. Hidden veggies became a solution for quite some time.
The goal is not to force your kids to eat veggies. I don’t want mine to think that veggies are bad and chocolate is good.
Veggies can be too! Sometimes we “fry” them, sometimes we eat them in things and sometimes we hide them in things. It all works out in the end.
What You Need to Make Zucchini Muffins with Chocolate
Here are the ingredients you need to make this recipe:
Dry Ingredients
- Almond flour
- Gluten free flour: recommend either Bob’s Red Mill gluten free 1-1 baking flour or King Arthur flour gluten free all purpose flour. Both measure at one-for-one compared to all purpose flour and provide a great texture for gluten free muffins.
- Cacao powder
- Baking soda
- Salt
Wet Ingredients
- Coconut Sugar or Maple Syrup
- Eggs
- Vanilla
- Coconut Oil
Other Ingredients
- Grated zucchini
- Dairy free chocolate chips
- Oat milk: only add if mixture seems to dry once all other ingredients have been added
How to Make Double Chocolate Zucchini Muffins
Here is how you make this recipe:
- Preheat oven to 350F. Add dry ingredients to a bowl.
- Mix dry ingredients using a whisk and set aside.
- Crack eggs into a small bowl and beat eggs until well beaten.
- Add remaining wet ingredients to egg bowl and gently mix.
- Add wet ingredients to dry and mix until incorporated. Do not over mix.
- Fold grated zucchini into mixture.
- Fold chocolate chips into mixture until just mixed. Add in oat milk if mixture seems dry.
- Use an ice cream scoop to scoop out 12 muffins into silicone liners sprayed with coconut oil spray.
Tips for Making Zucchini Chocolate Muffins
To avoid texture issues with picky eaters, be sure to grate the zucchini on the smallest blade on the shredder you have. You can also peel the green skin from the zucchini before you shred it to mask even more green.
Consider grinding the almond flour in a food processor prior to mixing the dry ingredients. This will help the batter to be smoother.
To make these vegan chocolate zucchini muffins, swap out the egg for a flax egg or applesauce.
Store muffins in an airtight container in the refrigerator for up to five days. Reheat in the microwave for 20-30 seconds.
Muffins may also be frozen and stored in freezer-safe containers for up to 3 months.
Get Healthy Baking Ingredients Delivered to You
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
Other Healthy Muffins & Bread Recipes on the blog!
- Carrot Cake Breakfast Bread
- Gluten Free Banana Bread
- Almond Flour Banana Muffins
- Blueberry Muffins with Crumb Topping
- Gluten Free Chocolate Chip Muffins
Momma Fit Lyndsey’s Favorite Zucchini Recipes
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Healthy Double Chocolate Zucchini Muffins
Ingredients
Dry Ingredients
- 3 cups almond flour
- 1/4 cup gluten-free flour
- 1/4 cup cocoa powder or cacao powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup coconut sugar or maple syrup
Wet Ingredients
- 3 eggs beaten
- 1/4 cup unsweetened vanilla almond milk may add more if dough seems dry
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
Other Ingredients
- 1 cup zucchini shredded
- 1/3 cup Enjoy Life Brand chocolate chips
Instructions
- Preheat oven to 350F. Place 12 muffin liners into muffin pan and spray with cooking spray.
- Combine flour, sugar, baking soda, cocoa powder, cinnamon and salt in a bowl. Use a sifter if you have one.
- Mix egg, coconut oil, almond milk and vanilla extract into a bowl. Stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips.
- Use an ice cream scoop to portion out 12 muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
Marie
Made these when my clean-eating family was visiting…everyone gave a thumbs up! Definitely a keeper recipe…made a second batch immediately ❤️
mommafitpgh@gmail.com
I’m so glad your family loved them! Thanks for making them 🙂
Brandi
If I used all gluten free flour, do you know how much I would use?
mommafitpgh@gmail.com
I haven’t made this recipe with all gf flour but I would start with one and add as needed until the texture resembles muffin batter. Hope that helps!
Alyssa M
If you don’t have coconut sugar can you use another type of sweetener like erythritol?
I can’t wait to try this out!
mommafitpgh@gmail.com
you could def try! I like Lakanto one for one monk fruit sweetener when I’m opting for a low carb sweetener.
Terra
Made these over the weekend and they turned out amazing! My mom used to make zucchini bread when I was a kid so this chocolatey version brought back some good memories. And your healthy swaps make it guilt-free! I used coconut flour for the 1/4 cup of gluten-free flour and the texture turned out great. This recipe is a keeper!
mommafitpgh@gmail.com
I’m so glad you liked it! love that you used coconut flour, I’ll have to try that 🙂
Aleah
I’m trying this recipe! We don’t have any allergies, so I used regular flour and regular sugar. The dough turned out really dry.. I’m not sure the proportions are right. What is the consistency of the dough supposed to be like before you put it in the oven?
mommafitpgh@gmail.com
it should be like muffin dough, definitely not dry. Did you bake them? wondering how they came out
snl
OMG mine too! I used coconut flour and the required sugar but the dough was soooo dry! I ended up mixing it up with another recipe I found because no way were these muffins going to turn out good. Yikes.
mommafitpgh@gmail.com
coconut flour and almond flour are very different in how they bake. If you used the same amount of coconut flour as almond flour they would definitely be dry. the ratio of coconut to almond flour is 1/4 cup coconut to 1 cup almond flour. Coconut flour is inherently dry so you need very little for baking.
Dawn Conklin
I am lucky that my kids are not quite so picky, tho one of them does sometimes not like something just because it has certain things in them. But chocolate muffins she would try no matter what!
I use the Instant pot a lot. If you cook veggies in with a brown rice in the IP, they will blend right into the dish without being noticed. Brown rice takes longer to cook so the veggies get nice and soft. And you are still keeping the nutrients in – they are more done then you might prefer for taste, but the kids will eat them without knowing 🙂
mommafitpgh@gmail.com
love that idea! and in the IP makes it that much easier. Thanks for the great tip!