Healthy 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 made gluten-free. Plus, they freeze well for a quick healthy breakfast you can grab on the go! 

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.

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. 

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! 

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.

FAQs about Double Chocolate Zucchini Muffins

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5 from 3 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

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