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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

Meryl Downing
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! Kid-friendly, they taste like dessert but make the perfect breakfast or snack! Stock the freezer and add them to school lunchboxes!
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 12


  • 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 (Can substitute ⅓ cup brown sugar)
  • ½ c apple sauce (Can substitute 1 mashed banana)
  • 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.
Keyword healthy muffins, Zucchini Muffins