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You are here: Home / Breakfast / Healthy Double Chocolate Zucchini Muffins

Healthy Double Chocolate Zucchini Muffins

Last updated on September 2, 2020. Originally published May 13, 2020 31 Comments

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The best healthy Double Chocolate Zucchini Muffins recipe! These easy zucchini chocolate chip muffins are made with nutritious ingredients. They’re moist, chocolatey and can be made gluten-free. Plus, they freeze well for a quick healthy breakfast you can grab on the go! 

front view of a chocolate zucchini muffin

I really enjoy making recipes with sneaky veggies. I love baking with zucchini, spinach, carrots, etc. to make healthy treats my kids love eating! These Double Chocolate Zucchini Muffins are the whole package. They are loaded with zucchini, full of fiber, rich in protein, and have a deep chocolate flavor! 

The combination of oat flour and all-purpose flour makes them light, fluffy and nutritious – and they can easily be made gluten-free! The addition of Greek yogurt adds protein. Two heaping cups of zucchini packs them full of nutrients.  Plus, you can earn serious cool-mom points by letting your kids eat chocolate for breakfast.

front view of a stack of two double chocolate zucchini muffins

How to make Chocolate Zucchini Muffins

These chocolate zucchini muffins are easy to make in a blender (and you can also make them without)! We’ll walk through the process step-by-step, and don’t forget to watch the video!

Use a Vitamix

This is another recipe that deepens my love for my Vitamix. You can take oatmeal, zucchini and a bunch of other good-for-you ingredients and create muffins that are smooth, slightly sweet, and blissfully chocolatey.  Zucchini, where? Zucchini, who? Be sure to check out my Vitamix Buying Guide!

Make Oat Flour

The first step in this chocolate zucchini muffin recipe is to make the oat flour. If you regularly purchase oat flour, then simply use that and skip this step. I always make my own because it costs less and I always have oatmeal on hand. 

To do this, simply put oatmeal in the container of your Vitamix (or another high-powered blender) and blend for 15-30 seconds until it resembles flour. 

two overhead photos showing how to make chocolate zucchini muffins

Combine Dry Ingredients

Transfer the oat flour to a medium bowl and combine it with the rest of the dry ingredients and stir to combine. Set aside to add to the recipe later. 

Blend Wet Ingredients

Next, blend together the wet ingredients until a homogenous (smooth, uniform throughout) mixture forms. It will be green at this point because you haven’t added the cocoa powder yet.  You can also use a food processor.

If you don’t have a blender/food processor

Mash the bananas, add all the rest of the wet ingredients except for the zucchini. Then proceed with the rest of the recipe, and add the zucchini in at the very end after all the rest of the ingredients have been mixed together by hand. 

Add vanilla & sugar

Place the vanilla and sugar into the blending container and blend until the sugar is dissolved. 

Add dry ingredients

Next, add the dry ingredients to the blender and blend until the mixture is smooth. 

Add chocolate chips

One the mixture is smooth, add the chocolate chips and stir by hand. 

Pour into muffin pan & bake

Next, scoop about 1/4 cup of the prepared batter into each well of a greased muffin tin. Bake until the muffins are set and spring back when touched, and a cake tester inserted in the center comes out clean. You can use muffin liners if you prefer.

Remove and cool

Release & remove the chocolate zucchini muffins from the muffin pan and transfer them to a wire rack to cool before eating. 

Serve!

Serve these zucchini chocolate chip muffins with your favorite fruit for a delicious breakfast! Here are some suggestions of spreads that taste great on top of these muffins!

  • Homemade peanut butter tastes amazing on these healthy chocolate zucchini muffins. 
  • Slather on some homemade cinnamon honey butter. 
  • A dollop of this homemade vanilla almond butter tastes amazing! 

front view of a chocolate zucchini muffins on a wire cooling rack

Chocolate Zucchini Muffins: Ingredients & Substitutions

  • Old-Fashioned oats. You can substitute oat flour (in a 1:1 ratio, so in this recipe 1 1/2 cups) for the old-fashioned oats. You can also use solely all-purpose flour or gluten-free all-purpose flour. 
  • All-purpose flour.  1:1 gluten-free baking flour can be substituted to make these chocolate zucchini muffins gluten-free. You can also use all oat flour, but just know the muffin texture won’t be as tall and fluffy. Whole wheat pastry flour is another great substitution for all-purpose flour too.
  • Greek yogurt. Any plain or vanilla Greek yogurt will work well in this recipe. To make these chocolate zucchini muffins dairy-free, simply use a dairy-free Greek yogurt.
  • Granulated sugar.  Any granulated sugar works well in this recipe, including brown sugar or coconut sugar for a refined-sugar free option.
  • Honey. maple syrup can be used in place of honey.
overhead view of the ingredients in this chocolate zucchini muffin recipe

FAQs about Double Chocolate Zucchini Muffins

Do you peel zucchini for muffins?

No! No need to peel zucchini to make these zucchini chocolate chip muffins. There are loads of nutrients in that skin, so leave it on!

How do you store zucchini muffins?

Store in an airtight container at room temperature for 3-5 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.

How many zucchinis is 2 cups grated?

Two cups of grated zucchini equals about two small/medium zucchinis. 

overhead view of a chocolate zucchini muffin cut in half so the inside is visible

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

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5 from 7 votes

Double Chocolate Zucchini Muffins

The best healthy Double Chocolate Zucchini Muffins recipe! These easy zucchini chocolate chip muffins are made with nutritious ingredients, they're moist, chocolatey and can be gluten-free. Plus, they freeze well for a quick healthy breakfast you can grab on the go! 
Course Breakfast, Snack
Cuisine American
Keyword chocolate chip zucchini muffins, Chocolate Zucchini Muffins, double chocolate zucchini muffins, gluten-free zuchhini muffins, healthy zucchini muffins
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 muffins
Calories 133kcal
Author Laura

Equipment

  • Vitamix blender
  • measuring spoons
  • measuring cups
  • spatula
  • glass batter bowl
  • cake tester

Ingredients

  • 1 ½ cups old-fashioned oats
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 cups shredded zucchini
  • ¾ cup Greek yogurt (vanilla or plain)
  • 1 banana, ripe
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 TBS honey
  • 2 eggs
  • ½ cup chocolate chips
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
  • Add 1 1/2 cups of oats to your blender (Vitamix) and blend until ground into a fine flour. Remove from blender and put in a medium bowl.
  • Mix in dry ingredients (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
  • Add zucchini, Greek yogurt, sugar, banana, and honey to your blender and blend until smooth.
  • Add vanilla, sugar and eggs and blend on low speed until just combined.
  • Add dry ingredients and blend until combined.
  • Mix in chocolate chips by hand (do not blend)!
  • Pour batter into prepared muffin pan, making sure each well is only 3/4 full.
  • Bake at 375 for 20-25 minutes or until the tops are set and spring back when touched. A toothpick inserted in the center should come out clean or with very few crumbs.
  • Let sit in the muffin pan on a cooling rack for 5 minutes.
  • Run a spoon around each muffin to release from the pan and transfer to a wire rack to cool.

Video

Notes

Ingredient Substitutions

  • Old-Fashioned oats. You can substitute oat flour (in a 1:1 ratio, so in this recipe 1 1/2 cups) for the old-fashioned oats. You can also use solely all-purpose flour or gluten-free all-purpose flour. 
  • All-purpose flour. A 1:1 gluten-free baking flour can be substituted to make these chocolate zucchini muffins gluten-free. You can also use all oat flour, but just know the muffin texture won't be as tall and fluffy. Whole wheat pastry flour is another great substitution for all-purpose flour too.
  • Greek yogurt. Any plain or vanilla variety will work well in this recipe. To make these chocolate zucchini muffins dairy-free, simply use a dairy-free Greek yogurt.
  • Granulated sugar.  Any granulated sugar works well in this recipe, including brown sugar or coconut sugar for a refined-sugar free option.
  • Honey. maple syrup can be used in place of honey.

If you don't have a blender/food processor

Follow the recipe as written, but instead of putting the wet ingredients into a blender, Mash the bananas into a large bowl. Then add all the rest of the wet ingredients except for the zucchini and stir to combine. Proceed with the rest of the recipe, and add the zucchini at the very end after all the rest of the ingredients have been mixed together by hand. 

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 169mg | Potassium: 182mg | Fiber: 2g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

More Zucchini Recipes

Here are a few more of our favorite zucchini recipes!

  • We love muffins around here. Some of our favorites featuring zucchini are: paleo zucchini muffins, carrot zucchini muffins, and these pumpkin zucchini muffins. 
  • This chocolate zucchini cake with a fudgy chocolate ganache is seriously the best. 
  • Who doesn’t love healthy zucchini cookies? 
  • We love making these corn and zucchini fritters in the summer. 
  • Want to add nutrition to pizza night? Try this zucchini pizza crust!
  • The simplest way to use zucchini is in this zucchini smoothie – it’s delicious! 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

 

You might also like:

Best Banana Muffins (Video)
Almond Butter Blossom Cookies (Video)
Gluten-Free Peanut Butter Banana Oatmeal Waffles

Filed Under: Breakfast, Gluten-Free, Muffin Recipes, Recipe Videos, Recipes, Snacks, Summer Recipes, Vitamix Tagged With: breakfast, chocolate, muffins, vitamix

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Reader Interactions

Comments

  1. Ida

    October 18, 2020 at 7:41 am

    5 stars
    I just baked these babies for my family and they are husband and toddler approved.

    Reply
  2. Ivis

    September 26, 2020 at 12:42 pm

    5 stars
    I bake these last night!! Great recipe it’s a keeper! Even my husband liked them, thank you so much. Your recipes are exactly as posted.

    Reply
  3. Chelsea @ Mae's Menu

    June 3, 2020 at 6:02 pm

    5 stars
    Omg — my stomach was legit growling as I read this post! I *love* blender baking recipes. What a genius idea to use zucchin! I can’t wait to try these. Thanks so much for sharing.

    Reply
  4. Shana

    June 3, 2020 at 12:29 pm

    Hello dear, I have just made this recipe and am so disappointed!! They were looking so nice and risen in the oven, but as soon as I brought it out, suddenly they all flattened to the bottom of the cups!!!! 🙂 why do you think this happened?

    Reply
    • Laura

      June 3, 2020 at 2:57 pm

      If your baked goods deflate like that it likely means they weren’t baked completely. A completely baked muffin will not deflate.

      Reply
  5. Emily Swanson

    May 13, 2020 at 10:31 am

    Ooh la la… :). I love how zucchini is disguised so well in chocolate. These are probably some of the most beautiful muffins I’ve ever seen.

    Reply
  6. Madeleine

    December 4, 2018 at 5:26 pm

    5 stars
    Delicious! I didnt have any almond meal on hand so I upped the amount of oat flour and the muffins were still very tasty. I’m a big fan of anything with chocolate and banana, and these did not disappoint.

    Reply
    • Laura

      December 4, 2018 at 8:34 pm

      Yes!!! Chocolate and banana are a great pair for sure! 🙂

      Reply
  7. Faith

    August 8, 2017 at 2:12 pm

    5 stars
    Made a double batch since I bought WAY TOO MANY yellow squash at the Farmer’s Market! Left out the honey and substituted gf flour for the almond meal (didn’t have any). Added extra cinnamon and cocoa. Superb! Even my non-veggie-eating brother enjoyed them. Thank you for your healthy recipe.

    Reply
    • Laura

      August 9, 2017 at 7:54 am

      Thank you for stopping by to let me know that you enjoyed this recipe! We love it and I’m so glad that you made a believer out of your brother! 😉

      Reply
  8. Angela @marathonsandmotivation.com

    April 28, 2016 at 1:19 pm

    5 stars
    These look delicious! I’m looking forward to giving them a try, Pinned 🙂

    Reply
    • Laura

      April 28, 2016 at 1:46 pm

      Thank you so much Angela!! I hope you enjoy them! Have a great weekend! 🙂

      Reply
  9. Ilka

    April 26, 2016 at 2:21 am

    This is such a great healthy gluten-free muffin recipe! Love all the high quality ingredients and the yummyness! 🙂 Pinning!

    Reply
    • Laura

      April 26, 2016 at 4:25 am

      Thank you so much Ilka! 🙂 Nothing beats a good healthy muffin in the morning! 🙂

      Reply
  10. Charlotte

    April 25, 2016 at 5:13 pm

    I’ve never considered adding zuccini to muffins before! these look delicious too – what a sneaky way to get extra vegetables into the kids – I love it! Thanks for sharing over at #YumTum this week!

    Reply
    • Laura

      April 26, 2016 at 4:26 am

      OOooOOo! You must give it a try! Zucchini in everything! 🙂

      Reply
  11. Liz

    April 24, 2016 at 11:37 am

    I love being sneaky about vegetables too 😉 Love the ingredients you used in these muffins— definitely pinning to try soon 🙂

    Reply
    • Laura

      April 24, 2016 at 1:15 pm

      Thank you Liz!! Sneaky veggies are so great! 🙂 Hope you enjoy them!

      Reply
  12. Britney

    April 23, 2016 at 12:21 am

    I’m totally a science nerd too! I was a Biochemistry major before I switched my major to Nutritional Science – so many fun subjects in science 😉 Can’t wait to try these sneaky green muffins!

    Reply
    • Laura

      April 23, 2016 at 1:22 pm

      Woo hoo! Science nerds unite! 🙂 Once I became a teacher I wished I had studied food science along with chemistry! 🙂 Hope you love them!

      Reply
  13. Maria

    April 22, 2016 at 2:42 pm

    Ok….I’m all about sneaky veggies too, so I’m definitely pinning and saving this recipe for later. My 2 year old loves muffins and chocolate is her favorite, so this is perfect! Thanks so much for sharing such a helpful recipe with us on #shinebloghop this week, Laura. It’s lovely of you to join us 🙂

    Reply
    • Laura

      April 22, 2016 at 5:18 pm

      Veggies that taste like chocolate are great for everyone…kids and moms alike! 😉 Thank you! Maria! Have a great day!

      Reply
  14. Edye

    April 22, 2016 at 1:07 am

    These look heavenly!! Thanks for sharing 🙂

    Blessings,
    Edye // Gracefulcoffee

    Reply
    • Laura

      April 22, 2016 at 2:23 am

      Thank you Edye! 🙂

      Reply
  15. Joanie Atwater

    April 21, 2016 at 10:42 pm

    Oooo Yum! These are making me hungry lol. Love zucchini bread and chocolate. I’m sure these are super good 🙂

    Reply
    • Laura

      April 22, 2016 at 2:24 am

      Thank you Joanie! 🙂

      Reply
  16. CakePants

    April 22, 2016 at 1:45 am

    These muffins look fantastic! I never would have guessed that there was zucchini tucked inside. That’s a pretty great trick to send the zucchini through a blender to disguise it. I wonder if my mom ever tried anything like that with me…

    Reply
    • Laura

      April 22, 2016 at 2:23 am

      Thank you! 🙂 I bet all of our moms pulled some fast ones on us that we still don’t know about! 🙂 The secret society of sneaky ninja moms has to be a thing. 😉

      Reply
  17. Lela

    April 21, 2016 at 1:48 am

    Girl, these look fabulous! Gotta remember to make them! Thanks so much for sharing at Inspiration Thursday!

    Reply
  18. Cindy

    April 21, 2016 at 2:10 am

    I want these at my next visit!

    Reply
    • Laura

      April 21, 2016 at 1:02 pm

      Anything for you mom! 🙂

      Reply

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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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