Double Chocolate Zucchini Muffins are the perfect use for those garden zucchini! Rich and chocolatey, tender and delicious, but made with a handful of healthier ingredients like almond flour, oats, maple syrup, applesauce and of course, lots of zucchini! Kid-friendly, they taste like dessert but make the perfect breakfast or snack! Stock the freezer and add one to a school lunchbox!
I’m not going to go a far as calling these decadent Double Chocolate Zucchini Muffins a health food! However, I have swapped many of the usual baking ingredients with some healthier ones, and let’s not forget they are loaded with a vegetable! They don’t taste a bit healthy, but they’re better for you than your average muffin!
- Maple Syrup – I love swapping white and brown sugar with the less processed real maple syrup. It provides the sweetness for the muffins and an extra rich flavor.
- Almond Flour & Oats – While there is still some white flour, half the dry ingredients have been swapped out with high protein almond flour and regular rolled oats.
- Apple Sauce – Apple sauce is a substitute for some of the oil in baking. I’m not a fan of using vegetable oil, so melted butter or coconut oil compose the rest!
- Eggs – High in protein and rich in omega 3, organic eggs pack the extra nutrition. If you are attempting to make these muffins vegan, I think a flax egg sub should work but I have not tried it!
- Zucchini – Last but not least, these muffins are full of veggies! I used 1 medium sized zucchini which packs down to about 2 cups when shredded. No need to squeeze the liquid out, it provides moisture for the muffins!
Instructions & Tips for Zucchini Muffins
Zucchini Muffins couldn’t be easier and are a perfect recipe to get kids helping in the kitchen. Made all in one bowl for easy clean up, just whisk the dry ingredients together first, then add everything else and stir until well combined.
Silicone Muffin Cup Liners – Have you tried them?! I love them! For one, they are eco-friendly, no throw-away paper liners needed. They are great for keeping your muffins from sticking without needing to butter or spray a muffin tin. They clean up easy and can go right in the dishwasher. Not very expensive either, I’ve been using mine for years!
Do Not Open That Oven Door! – As much fun as it is to peek in to see how your muffins are coming along, don’t do it. I don’t know the science or the reasoning, but something about opening that oven door can make the muffins sink instead of rise. Set a timer and let them go the full 25 minutes!
Dark Chocolate – Try dark chocolate chips and dark chocolate cocoa powder for an extra depth of flavor. Maybe it’s even better for you?! Yes please!
Enjoy those piles of zucchini coming out of the garden! If you’re not a gardener, ask a neighbor if you can take one off their hands, they probably have a pile on their counter top. Celebrate summer and zucchini season, make a double batch and stock up the freezer!
More Baked Favorites!
- Healthy Zucchini Cookies
- Morning Glory Freezer Muffins
- Almond Spiced Granola
- Better Berry Rhubarb Crisp
- Chocolate Pretzel Energy Bites
- Black Bean Brownies
- Strawberry Shortcake
Double Chocolate Zucchini Muffins
- 1 c flour
- ½ c almond flour
- ½ c rolled oats
- ½ c cocoa powder
- 2 t baking powder
- 1 t baking soda
- ½ t kosher salt
- ½ c maple syrup
- ½ c apple sauce
- ¼ c butter or coconut oil, melted
- 2 eggs
- 1 zucchini, grated, small to medium size no need to press water out (about 2 cups)
- ½ c chocolate chips, plus more for topping
- Preheat oven to 375°.
- In a large bowl, mix all dry ingredients with a whisk. Add all other ingredients and mix until combined. (Grate zucchini with a medium side of a box grater, do NOT remove excess water).
- Portion batter into lined or buttered muffin tins. Fill cups full, makes 12 muffins. Add a few chocolate chips on top of each muffin.
- Bake at 375° for 25 minutes, do NOT open the oven door to peek, this can cause muffins to sink in the middle.
- Allow to cool and serve with butter if you like. Freeze extra muffins right away, or store in the fridge for up to 3 days.