Super moist 100% whole grain Healthy Chocolate Zucchini Muffins with no oil and packed with veggies! Whip up a batch for easy healthy breakfasts on-the-go.
It's zucchini season, yo!
How are you celebrating? Fritters? Pie? Pancakes? Chocolate Zucchini Banana Bread? I'm here for it.
Muffins are my favorite thing to make for easy grab-and-go snacks during the week. Like before a workout when I have a hankering for something chocolatey. Or after dinner when I again, have a hankering for something chocolatey.
Or for breakfast when, ya know. Chocolate.
I used to make Happy Herbivore's Chocolate Zucchini Muffins alllll the time back in college. Such a staple!
All I know is having a boatload of zucchini, ripe nanners, and whole wheat pastry flour on hand made it all just so meant to be. I knew I wanted them to have a bit less sugar, so why not nix the almond milk and applesauce and triple the banana?
And since they're oil-free, why not substitute some of the pastry flour for almond meal? Because...MOISTURE.
How to Make Healthy Chocolate Zucchini Muffins
- Use extra ripe bananas! The ripest bananas you have will get you the most natural sweetness bang for your buck. Mine were pretty much black.
- A bit of coconut sugar helps round out the cocoa powder.
- Add filling fiber and antioxidants with whole wheat pastry flour while keeping the texture of this healthy muffin recipe light and fluffy. It also makes the flavor less “wheaty,” but regular whole wheat flour and of course all purpose flour works fine, too. I would recommend this flour to make it gluten-free.
- Since this recipe is oil-free, the almond flour adds the perfect amount of moisture.
- Add chocolate chips for the maximum chocolate flavor! You could also use walnuts or leave them out completely, but that’s not living now is it? I get the big bag from Costco (you can buy them on Amazon, too).
Helpful baking tools
- I love this easy to clean muffin tin. I also have this one with a convenient lid for storage or transport!
- These silicone baking cups are a LIFE SAVOR. They make clean up a breeze. No more scrubbing the muffin tin!
- Muffin scoop for easy portioning.
- Genius two-sided measuring spoons that stay together in the drawer and take up less space.
How to Store and Freeze Muffins
Store muffins in a tightly covered container at room temperature for up to two days, or in the refrigerator for up to five days. Freeze muffins for up to 3 months.
I recommend freezing them on a lined baking sheet or plate and then once frozen, pop them into a freezer baggie. To reheat, microwave straight from the freezer until warm and enjoy!
Craving more muffin mania? I got you! Try my other foolproof muffin recipes.
- Vegan Blueberry Banana Muffins
- Fluffy Orange Muffins
- Vegan Chocolate Banana Muffins
- Fluffy Pumpkin Muffins
- Lemon Blueberry Muffins
When I took these beauties out of the oven, I was worried they wouldn't be as good as the original. I worried they'd be too wet or too dry. OH NO.
They were BETTER. I immediately texted my fiancé (ahhh, what a word!) and told him how I'd just laid mouth on the best muffin I had ever made. I told him he should hurry his hiney over here to try one while they were hot and melty.
Really living my best life over here. I love that good food can take you to another place. Like music. Go ahead. Let these divine muffamillions take you to the moon!Print
Healthy Chocolate Zucchini Muffins Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: Snack, Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
You'd never guess these incredibly moist 100% whole grain Healthy Chocolate Zucchini Muffins have zero oil and are packed with veggies! Whip up a batch for easy healthy breakfasts on-the-go.
- 1 cup whole wheat pastry flour
- ¼ cup almond flour
- ¼ cup cocoa powder
- ⅓ cup coconut sugar
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- 3 small over-ripe bananas, mashed
- 1 heaping cup grated zucchini (don't squeeze water out)
- 1 tbsp non-dairy milk
- 1 tsp vanilla extract
- ¼ cup chocolate chips (I used mini) + more for topping
- Preheat oven to 350F. Grease muffin tin/line with silicone baking cups and set aside.
- Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined.
- Place bananas in a large mixing bowl and mash with a fork. Add zucchini and almond milk, and vanilla.
- Pour half of dry mixture into wet mixture stirring just until combined. Repeat with the rest of the dry mixture. Fold in chocolate chips.
- Fill sprayed muffin tin evenly with batter (I use a muffin scoop). Top each muffin with additional chocolate chips. Bake for about 20-22 minutes, or until a knife comes out clean. Cool on a wire rack.
STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.
Whitney Long says
Oh my gosh! These are so good! Will definitely be a go to recipe. Husband won't stop eating them lol but I have been able to snag a few as snacks!:)
Alexis Joseph says
Hahaha amazing!! Thank you so much Whitney and I'm thrilled your husband loved them.
Had a Zucchini in the fridge just begging to be made into these muffins. SO glad I gave in! They are incredible and so fast and easy! No oil! Whole wheat! Chocolate chips! Heck yes! Thanks for another knock-out =)
Yessss isn't it crazy? These muffs are my fave!!
These muffins are BEYOND delicious !!! I made them following the recipe exactly (except no cinnamon bc I was out) and baked for 22 min, and they were so moist and chocolatey, and the perfect amount of sweet. I gave them to a friend who couldn't believe they were vegan and oil free. Definitely making these again!!
Yayyyy I love that! Thanks a ton, Claire!
These are great lil snack muffins/treats!
I used almond flour as per ingredients ( in method she says almond meal, which is different. I also had to add a splash more almond milk as it was very dry, then it got the perfect texture.
Baked for 22 mins.
Thanks for that catch! When I originally published the recipe years back, I used almond meal. I started using all almond flour more recently so I updated the ingredients but either actually works here!
hi :), i'm planning on making these and was wondering if i could replace the almond meal with ground hazelnuts :)? cheers, xxx
Alexis Joseph says
Hi! I’ve never tried that so I can’t say for sure. I’d say as long as it’s super finely ground like almond flour, it should work!
These are my new favorite muffins! It is astonishing how moist and tender they are with no oil. I fully expected these to taste “healthy “ but they taste quite decadent. I am currently trying to be oil-free and these are making it easy. Thank you!
Alexis Joseph says
Isn't it crazy? Thanks, Shannon!
Hello! Can I sub Cacao Powder for the Cocoa Powder? The link I clicked on your site said 12 Cacao recipes but the actual recipe says cocoa powder. Thanks!
Alexis Joseph says
Sure! That works!
These muffins are amazing and so moist even without oil! I added an extra banana since I only had a half cup of zucchini and they still turned out great!
Alexis Joseph says
Wonderful! How awesome that the extra banana worked. Enjoy!