Double Chocolate Zucchini Muffins are rich, moist, chocolatey and made up of whole, nourishing ingredients. It’s breakfast, it’s dessert, it’s a snack for my kids and husband and I am THRILLED for them to be eating it. I hate when a recipe goes viral because it is “healthy” and “tastes amazing!” & then we spend time making it and it tastes like cardboard pretending to be dessert. Trust that I will not ever do that to you. This recipe is healthy because it is packed with whole, amazing ingredients AND it still TASTES amazing so it is good for your mind too.
They’re made with coconut oil, Greek yogurt, honey, a whole zucchini, and plenty of chocolate — the kind of balance I actually want in my kitchen. Nourishing, yes. But more importantly? Something you’ll want to eat again.
Ingredients
- all-purpose flour: I have not tested this recipe with any other flour, but it should worth with a gluten free 1:1!
- cocoa powder: the better quality cocoa, the chocolatier it will be
- baking powder
- baking soda
- kosher salt
- coconut oil: any oil will work, melted butter is also a great substitute
- honey: maple syrup could also work
- 1 large egg
- Greek yogurt: I prefer full fat, but any fat % will work
- zucchini: grate as fine as possible. I also chop the strands if they are long.
- chocolate chunks or chocolate chips: any chocolate mix-in will work. I like chunks or bigger chips because I love a random big bite of chocolate.
Notes & FAQ
Can I taste the zucchini?
No! I love baking with zucchini for this reason. Grate it as fine as you can because it basically disappears into the batter & you won’t even taste it, but you will get tons of moisture.
Tips for making the best healthier Chocolate Zucchini Muffins:
Give the zucchini a chop or two to make sure there’s no long stringy pieces. I also prefer to use a really good dutch processed cocoa for a deep chocolatey flavor, but any cocoa will work. I love using chocolate chunks because the many uneven pieces & it look visually nice when sprinkled on top before baking, but I have made them with ALL different types of chocolate chips and they all work.
I like to use a large (3 tablespoon) cookie scoop to easily divide the batter. It usually fills the muffin cups almost to the top! We bake this muffins at a high temperature first to get a nice rice & then even out and finish baking on a lower temp for the rest of the time. Do you HAVE to do this? No. But I learned this for muffins from Sally’s Baking Addiction and use it often – I LOVE the results.
From the Kitchen
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Double Chocolate Zucchini Muffins
Ingredients
- 1 1/4 (168g) cup all purpose flour spooned & leveled
- 1/3 (27g) cup cocoa powder spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1 large egg room temperature
- 1/2 cup greek yogurt room temperature
- 1 1/2 (228g) cup grated zucchini grated on smaller side of box grater
- 3/4 cup chocolate chunks or chips
Instructions
- Preheat oven to 425° and line muffin tin with liners. Set aside.
- Whisk Dry Ingredients: In a mixing bowl, add 1 1/4 (168g) cup all purpose flour, 1/3 (27g) cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp kosher salt & whisk together until combined.
- Whisk together wet ingredients: In another mixing bowl, whisk 1/2 cup melted coconut oil, 1/2 cup honey, 1 large egg and 1/2 cup greek yogurt together until combined. Add in 1 1/2 (228g) cup grated zucchini & fold in with a spatula. No need to drain it!
- Add dry ingredients to wet: add dry ingredients to wet ingredients and mix in until no dry bits remain. Finally 3/4 cup chocolate chunks or chips and fold in with spatula.
- Bake: Fill muffin cups until full. I like to use a large 3tbs cookie scoop. Top with extra chocolate chunks or chips. Bake muffins for 5 minutes at 425°. Lower the heat to 350° and bake for 15 minutes or until a toothpick comes out clean. Store muffins in an airtight container at room temperature for up to 3 days or in a refrigerator for 5 days. Warm slightly or eat cold!
