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.
A Quick Look At The Recipe
- Recipe Name: Double Chocolate Zucchini Muffins
- Kid-Friendly: A chocolatey treat that sneaks in zucchini without sacrificing flavor
- Best Part: They taste indulgent enough for dessert while being nourishing enough to feel great about serving to the whole family.
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Healthy Double Chocolate Zucchini Muffins
These healthy double chocolate zucchini muffins are everything I want in a muffin—rich, moist, incredibly chocolatey, and made with whole, nourishing ingredients that make them just as perfect for breakfast as they are for dessert or an afternoon snack.
The zucchini adds so much moisture without taking away from that deep chocolate flavor, so you end up with a soft and tender muffin that actually tastes like a treat instead of a “healthy” recipe pretending to be one. I love making these for my kids and husband because they’re wholesome enough that I’m thrilled for them to eat them, but they still taste so delicious and indulgent that everyone genuinely looks forward to them.
Jump to:
- A Quick Look At The Recipe
- Healthy Double Chocolate Zucchini Muffins
- Ingredients You'll Need
- How to Make Double Chocolate Zucchini Muffins
- Tips for the Best Chocolate Syrup
- Frequently Asked Questions
- Tips for making the best healthier Chocolate Zucchini Muffins:
- More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Ingredients You'll Need
- 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.
How to Make Double Chocolate Zucchini Muffins
- Preheat your oven to 425°F and line a muffin tin with liners. Set it aside while you prepare the muffin batter.
- In a mixing bowl, add the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt. Whisk everything together until well combined and there are no large lumps of cocoa powder remaining.
- In a separate mixing bowl, whisk together the melted coconut oil, honey, egg, and Greek yogurt until smooth and combined. Add the grated zucchini and gently fold it into the wet ingredients with a spatula. There is no need to drain the zucchini before adding it—the moisture helps give these double chocolate zucchini muffins their soft, moist texture.
- Add the dry ingredients to the wet ingredients and gently mix just until no dry bits remain. Be careful not to overmix the batter. Add the chocolate chunks or chocolate chips and fold them in with a spatula until evenly distributed.
- Divide the batter between the prepared muffin cups, filling each one until full. I like to use a large 3-tablespoon cookie scoop to make this quick and easy. Top each muffin with a few extra chocolate chunks or chips for even more chocolatey goodness.
- Bake the muffins at 425°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips for the Best Chocolate Syrup
- Whisk frequently at the start to prevent clumps. Sift the cocoa powder if yours is especially clumpy or you typically struggling with getting your cocoa powder to melt.
- At first, the cocoa will resist mixing in and look clumpy and dry; be patient. Whisk a little more iff needed. As it warms, the cocoa melts and distributes through the water, transforming into a gorgeous, glossy syrup.
- Adjust thickness easily: short simmer = thinner syrup. longer simmer = thicker and fudge like. I find 5-10 minutes at a gentle simmer or very slow boil to be best.
- If it thickens too much in the fridge to serve the next day, mix in a splash of warm water until desired consistency.
Frequently Asked Questions
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.
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📖 Recipe
Double Chocolate Zucchini Muffins
Ingredients
- 1 ¼ (168g) cup all purpose flour, spooned & leveled
- ⅓ (27g) cup cocoa powder, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup melted coconut oil,
- ½ cup honey
- 1 large egg, room temperature
- ½ cup greek yogurt, room temperature
- 1 ½ (228g) cup grated zucchini, grated on smaller side of box grater
- ¾ 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 ¼ (168g) cup all purpose flour, ⅓ (27g) cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt & whisk together until combined.
- Whisk together wet ingredients: In another mixing bowl, whisk ½ cup melted coconut oil, ½ cup honey, 1 large egg and ½ cup greek yogurt together until combined. Add in 1 ½ (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 ¾ 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!
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