Double Chocolate Zucchini Oat Muffins

These Double Chocolate Zucchini Muffins are a healthy, easy make-ahed breakfast loaded with sneaky veggies! A kid-tested mom approved recipe that your whole family will love!
Course Breakfast, Snack
Cuisine American
Keyword Chocolate Zucchini Muffins, gluten-free zuchhini muffins, healthy zucchini muffins, zuchcini muffins
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 muffins
Calories 126kcal
Author Laura



  • Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
  • Add 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 (almond meal, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
  • Add zucchini, Greek yogurt, coconut sugar, banana, honey and vanilla extract to your blender and blend until smooth.
  • Add dry ingredients and blend until combined.
  • Add your eggs and blend on low speed until just 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.


Serving: 1muffin | Calories: 126kcal | Carbohydrates: 18.9g | Protein: 3.8g | Fat: 5g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Cholesterol: 25mg | Sodium: 207mg | Potassium: 117mg | Fiber: 2.5g | Sugar: 9.5g | Vitamin A: 320IU | Vitamin C: 2.3mg | Calcium: 60mg | Iron: 1.2mg