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These healthy chocolate zucchini muffins are a decadent treat you absolutely need to try! Bursting with rich, deep chocolate flavors, these low-calorie zucchini muffins are the perfect way to satisfy your cravings. Every bite is packed with warm, melty mini chocolate chips that take the experience to the next level.
The magic of zucchini ensures these muffins have an irresistibly moist and fluffy texture. With no oil or butter in these chocolate zucchini muffins, you can enjoy every delicious, chocolatey bite knowing you’re treating yourself well. Trust me, once you try them, these muffins will become your new obsession!
For another muffin recipe with zucchini, try our zucchini banana muffins next!
Table of Contents
- Why You Will Love These Double Chocolate Zucchini Muffins
- What Are Chocolate Zucchini Muffins?
- Ingredients Needed
- How To Grate Zucchini
- How To Make Healthy Chocolate Zucchini Muffins
- Shawna’s Expert Tips
- Storage Instructions
- Substitutions & Variations
- Frequently Asked Questions
- More Healthy Muffin Recipes To Try!
- HEALTHY CHOCOLATE ZUCCHINI MUFFINS Recipe
Why You Will Love These Double Chocolate Zucchini Muffins
- Decadent Chocolate Flavor: They are packed with decadent chocolate flavor!
- Moist & Delicious: Zucchini is the perfect addition to these muffins because it makes them moist.
- Double Chocolate: These zucchini muffins have a double chocolate flavor from the cocoa powder and mini chocolate chips!
- Light Texture: These muffins are soft, fluffy, and light.
- Versatile: They are perfect for dessert, breakfast, or as a snack!
- Meal Prep-Friendly: These muffins are great for meal prep! You can store them in an airtight container in the refrigerator or on the counter. Also, these muffins freeze well!
“Just made these today and OMG they are delicious! My husband wants these on regular rotation.”
– deb
What Are Chocolate Zucchini Muffins?
Chocolate zucchini muffins are similar to traditional chocolate muffins, with the addition of shredded zucchini. These chocolate zucchini muffins are healthy, lightened up, and packed with chocolate flavor. What makes these muffins truly incredible is that the zucchini makes them tender and moist without the need for any butter or oil!
Ingredients Needed
- Eggs: You will need two large eggs for this recipe. The eggs help the muffins come together.
- Applesauce: Use unsweetened applesauce in this recipe.
- Milk: Use your milk of choice. We like unsweetened almond milk.
- Vanilla: Just a splash of vanilla extract.
- Flour: These muffins are made with all-purpose flour.
- Cocoa Powder: Use Dutch-processed cocoa powder.
- Salt: Just a bit of salt.
- Leavening Agents: The baking powder and baking soda are necessary so the muffins rise in the oven.
- Sweetener: Use sugar or your 1:1 sugar-free sweetener of choice such as monk fruit or stevia.
- Zucchini: Grate the zucchini for this recipe. You will need one cup of grated zucchini, from about one medium zucchini.
- Mini Chocolate Chips: Add mini chocolate chips to the muffins for extra chocolate flavor.
How To Grate Zucchini
Choose a medium-sized zucchini for this recipe because it will yield about 1 cup of grated zucchini. Then, wash and dry the zucchini. After that, cut both ends off the zucchini. Next, use a box grater to grate the zucchini. Or, you can add the grating attachment to a food processor. Next, place the grated zucchini on a paper towel and gently squeeze to remove excess moisture. After that, the zucchini is ready to be folded into the muffin batter.
How To Make Healthy Chocolate Zucchini Muffins
Step 1: Grate the zucchini and remove all of the excess moisture.
Step 2: Add the eggs, unsweetened applesauce, almond milk, and vanilla extract to a large bowl. Mix these ingredients.
Step 3: After that, sift all of the dry ingredients into the bowl with the wet ingredients.
Step 4: Add the sugar to the bowl and mix.
Step 5: From there, fold in the grated zucchini and mini chocolate chips.
Step 6: Lightly spray a non-stick silicone muffin pan with oil. Then, pour the batter into the muffin pan and bake the muffins.
Once done, let them cool and enjoy!
Shawna’s Expert Tips
- Remove Excess Moisture: Place the grated zucchini on a paper towel or thin towel and remove the excess moisture. It is essential to remove the moisture before adding the zucchini to the muffin batter.
- Don’t Over-Mix the Muffin Batter: It is important not to over-mix the muffin batter. This will ensure the muffins turn out light and fluffy. Make sure to combine the wet and dry ingredients. Then, fold in the grated zucchini and mini chocolate chips.
- Batter Consistency: If you are using a sugar-free sweetener, the muffin batter may appear more thick. If this is the case, add a splash of milk until the desired batter consistency is reached.
- Non-Stick Muffin Pan: Use a silicone non-stick muffin pan and spray it with oil before pouring the muffin batter so the muffins don’t stick to the pan. Or, you can add parchment paper muffin liners to a muffin tin.
- Check if Done: To check if your muffins are done and fully cooked, insert a toothpick into the center of a muffin. If the toothpick comes out clean, they are done.
Storage Instructions
You can store leftover chocolate zucchini muffins in an airtight container at room temperature on the counter for 1-2 days. Or, store them in an airtight container for 3-4 days. For longer storage, freeze these muffins for up to three months.
Substitutions & Variations
- Flour Options: To make these muffins gluten-free, substitute the all-purpose flour for a 1:1 gluten-free flour blend.
- Dairy-Free Option: You can make these muffins dairy-free by using dairy-free milk and dairy-free mini chocolate chips. Some dairy-free milk options are unsweetened almond milk, oat milk, or cashew milk.
- Make Chocolate Zucchini Bread: If you don’t want to make muffins with this recipe, you can make chocolate zucchini bread instead. Simply pour the batter into a 9×5 loaf pan. Spray the loaf pan with oil or add parchment paper before pouring the batter. Then, bake the loaf for 50-60 minutes, or until fully cooked and a toothpick inserted into the center of the loaf comes out clean.
- Add-Ins: We made these double chocolate zucchini muffins by folding mini chocolate chips into the batter. For another flavor and texture, you can fold in chopped nuts such as walnuts or pecans.
- Sugar-Free Option: You can substitute the sugar for a sugar-free sweetener such as monk fruit and use sugar-free chocolate chips. Or, roughly chop some sugar-free chocolate and fold it into the batter.
Frequently Asked Questions
Are Chocolate Zucchini Muffins Healthy?
These chocolate zucchini muffins are a healthy lightened-up option. We used unsweetened almond milk and unsweetened applesauce in this recipe and there is no oil or butter!
Do I Have To Peel The Zucchini?
No, you don’t have to peel the zucchini for this recipe. Simply cut the ends off of the zucchini and grate it.
Can I Freeze Chocolate Zucchini Muffins?
Yes, you can freeze these chocolate zucchini muffins. They will last 2-3 months in the freezer. Store them in a freezer-safe container. We like to use stasher bags because they are reusable.
More Healthy Muffin Recipes To Try!
- Cottage Cheese Blueberry Muffins
- Banana Carrot Muffins
- Chocolate Blueberry Muffins
- Healthy Banana Muffins
- Chocolate Cranberry Muffins
- Strawberry Banana Muffins
- Banana Apple Muffins
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
HEALTHY CHOCOLATE ZUCCHINI MUFFINS
Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk or milk of choice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar or sugar-free sweetener of choice
- 1 cup grated zucchini, about 1 medium zucchini
- 2 tablespoons mini chocolate chips
Instructions
- Cut off the ends of the zucchini. Then, grate the zucchini with a regular-sized grater or food processor. Then, place the grated zucchini on paper towels and remove all of the excess moisture from the zucchini.
- Add the eggs, unsweetened applesauce, almond milk, and vanilla extract to a large bowl. Mix all of these wet ingredients together.
- Sift the flour, cocoa powder, salt, baking powder, and baking soda into a separate bowl. Then add these dry ingredients to the bowl with the wet ingredients until combined.
- Add the sugar to the bowl and mix. Make sure all of the dry and wet ingredients are combined but don’t overmix the batter.
- Fold in the grated zucchini and mini chocolate chips.
- Lightly spray a non-stick silicone muffin pan with oil. Or, place muffin liners in a muffin tin. Then, pour the batter into the muffin pan or liners to make 12 muffins. Optional: Add some mini chocolate chips on top. Bake the muffins at 350°F for 24-28 minutes, until fully cooked. Once cooked, let them slightly cool, and enjoy!
Video
Notes
- Storage: These muffins will last 1-2 days in an airtight container on the counter at room temperature. Or, they will last 3-4 days if stored in an airtight container in the refrigerator.
- Zucchini: You don’t need to peel the zucchini for this recipe. Simply trim the ends and grate it using a regular grater. Then, place the grated zucchini on a paper towel or thin towel and squeeze out the excess moisture. This step is key to achieving the perfect muffin texture!
- Double Chocolate Flavor: These muffins have a double chocolate flavor from the cocoa powder and mini chocolate chips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Moist and tasty. Was a hit at a potluck party.
This makes me so happy to hear! I’m so glad these chocolate zucchini muffins were a hit at your potluck party!
All of my family and friends love these muffins.
Hi Miyuki, that’s so lovely to hear! I’m so glad all your family and friends loved these chocolate zucchini muffins, thanks for sharing!
These muffins are so good! Thank you for sharing.
Hi Cheryl, I’m so happy to hear that you enjoyed the healthy chocolate zucchini muffins. Thank you so much for leaving a review!
Delicious. I did use summer squash in place of zucchini. Will definitely be making these muffins regularly.
Hi Kelly, that’s such a great idea! I love that you swapped in summer squash instead of zucchini. I’m so glad you enjoyed the muffins and plan on making them regularly!
Yummy! Moist and chocolately without being greasy. I froze them and they’re great reheated when I have a chocolate craving. My son loved them and didn’t notice the lack of butter/oil. I’ll be making these again!
Hi Laura, that’s wonderful to hear! I’m so glad you and your son enjoyed the chocolate zucchini muffins! Thank you so much for sharing your feedback, I’m happy they’ll be a repeat recipe in your kitchen! 🙂
This is the second time I’ve made these. I used gluten free flour, and it worked great. My grandchildren loved them.
Hi Rhonda, I’m so glad to hear that you are enjoying the healthy chocolate zucchini muffins, and made them twice! Thank you for sharing that gluten-free flour worked well, it’s so helpful for others to know. I love that your grandchildren enjoyed the muffins, too! 🙂