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These Double 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… unless your kiddos know how to read.
So make sure to use a sharpie on the whole “zucchini” thing when you print the recipe if you have an over-zealous eight year old like I do. She was completely on to me.
The husband and five year old had no clue, therefore fudgey chocolatey goodness all over his/her faces. Now when I make them, I tell them the zucchini is for another recipe.
Since my kids were small I’ve been trying to figure out how to get my kids to eat veggies. For some reason when they were small they would happily eat any veggie or fruit I put in front of them.
Somewhere around one to two they decided that veggies would be a battle. As time goes on they are both getting better about it, but neither of them would be necessarily thrilled if they knew I put veggies in their muffins.
If you have picky eater in the house 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.
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. Even though chocolate tastes really, really 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.
Someday I’ll be wishing for these little veggie battles back.
What Makes These Double Chocolate Muffins Healthy?
I’m a firm believer that any recipe can be a healthier, better-for-you one. It’s all about making simple ingredient swaps.
Whether it has more real, whole food quality, more nutritional value, or is more fresh, sometimes swapping out is all you need to make a recipe healthier.
In this recipe a few swaps I made to a traditional zucchini chocolate chip muffin recipe included:
- almond flour swapped for all purpose flour
- coconut sugar swapped for white sugar
- coconut oil swapped for vegetable oil
- almond milk swapped for dairy milk
- Enjoy Life chocolate chips swapped for traditional chocolate chips
The result is a muffin with no refined sugar, no gluten and is dairy free. This recipe is also very easy to make vegan by swapping out the egg for applesauce or a flax egg.
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!
I’m more than a little obsessed with these delicious healthy muffins! There is so much chocolatey goodness, I’ll be making these on the regular!
Here are a few of my favorite breads and muffins on the blog:
- Carrot Cake Breakfast Bread
- Blackberry Bran Muffins
- Pumpkin Muffins
- Gluten Free Banana Bread
- Almond Flour Banana Muffins
- Blueberry Muffins with Crumb Topping
Got extra zucchini? Here are a few more of my favorite zucchini recipes!
- Zucchini lasagna rolls
- Air Fryer Zucchini Fries
- Loaded Cauliflower Bake (with zucchini!)
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Healthy Double Chocolate Zucchini Muffins Recipe
Healthy Double Chocolate Zucchini Muffins
These Double Chocolate Zucchini Muffins are made with healthy ingredients, no refined sugar and are dairy free. Super moist and delicious with chocolate fudgey goodness.
Ingredients
Dry Ingredients
- 3 cups almond flour
- 1/4 cup gluten-free flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup coconut sugar
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.
Recipe Notes
Be mindful of almond flour to coconut flour ratios if you are planning on swapping. I do not recommend swapping out almond flour for coconut flour as coconut flour is a moisture sucker and will make these dry.
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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!
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.
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 🙂
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.
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!
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 🙂