These delicious, Double Chocolate Zucchini Muffins are super easy to make, moist, and made with simple, better-for-you ingredients! They’re gluten-free, dairy-free, and even refined-sugar-free. Perfect to grab for breakfast, a quick snack, or dessert!
Zucchini bread is great, but add chocolate and make it as muffins… it’s instantly SO much better! These muffins are so rich and decadent that you would never guess there’s a secret veggie hiding inside. They’ll trick even the pickiest of eaters! I’ve been making a batch of these at the beginning of the week, storing them in the fridge, and grabbing them when my afternoon sweet tooth kicks in 😋
Watch the full video tutorial HERE.
What You Need For These Chocolatey Muffins
- Oat flour – store-bought or make your own by blending oats!
- Zucchini
- Oil – I use avocado oil, but can use any neutral oil.
- Eggs
- Cocoa powder
- Coconut sugar – love this for a low sugar/low glycemic option but you can use regular or brown sugar.
- Applesauce
- Milk – dairy-free or regular. I used homemade cashew milk!
- Baking soda
- Salt
- Chocolate chips – I’ve been loving Hu chocolate chips!
How To Make
Begin by preheating your oven to 350F and lightly grease a muffin tin. Or you can save clean-up time by lining the muffin tin with liners!
Next, shred the zucchini with a box grater. Place the zucchini on top of a paper towel, a thin dish towel, or cheesecloth. Wrap it up and squeeze out as much liquid as possible. This makes sure extra liquid doesn’t seep into the muffins so they bake more evenly!
Mix all of the ingredients in a large bowl until the batter is smooth and the zucchini is fully combined. Now, scoop the batter into each slot of the muffin tin. I love using a cookie scoop for this step so that each muffin comes out roughly the same size with a smooth, even top! For some extra sweetness and texture, sprinkle more chocolate chips on top of each muffin.
Place in the oven and bake for 28-30 minutes. Let them cool completely before removing them from the muffin tin. Top with flakey sea salt and enjoy!
More Delicious Muffin Recipes
Healthy Carrot Cake Muffins (Gluten Free)
Paleo Apple Cinnamon Muffins (Gluten Free, Paleo)
Chocolate Chip Pumpkin Muffins (Gluten Free, Dairy Free)
Paleo English Mug Muffin (Gluten Free, Paleo)
Double Chocolate Zucchini Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
Ingredients
- 1.5 cups oat flour
- 1 medium zucchini, shredded
- 1/3 cup oil
- 2 eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup coconut sugar (or regular/brown sugar)
- 1/3 cup unsweetened applesauce (or 1 small banana, mashed)
- 1/3 cup milk (dairy free or regular)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F and lightly grease a muffin tin or fill with liners.
- Shred zucchini with a box grater. Place zucchini in paper towel, a thin dish towel, or cheesecloth and squeeze out as much liquid as possible.
- Mix together all ingredients in a large bowl.
- Scoop batter into muffin tin. Optional to top with extra chocolate chips
- Bake for 28-30 min. Let cool before removing from muffin tin. Enjoy!
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An AMAZING recipe! Takes just like a brownie. You would never know that it is healthy. I used a banana instead of applesauce and allulose instead of coconut sugar. I used coconut oil for the oil. They frozen well too. I just reheated from in the microwave. Will definitely be saving this recipe and making it again! It made more than I expected it to, too. I was able to make a small loaf to give away too!
This comment made my day! I am so glad you loved it!! The best way to get some sneaky veggies in!! 🙂