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    Hummusapien » Recipes » Breakfast » Healthy Chocolate Zucchini Muffins

    ★★★★★ from 15 reviews

    Healthy Chocolate Zucchini Muffins

    Published Jun 27, 2019 · Modified Aug 11, 2022 · by Alexis Joseph · 100 Comments

    Jump to Recipe

    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.

    Chocolate Zucchini Muffins in tin

    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.

    birds-eye view of Chocolate Zucchini Muffins in tin

    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.

    hand holding chocolate zucchini muffin

    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).

    Chocolate Zucchini Muffins in colorful liners in tin

    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.

    aerial view of Chocolate Zucchini Muffins in tin

    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
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    Healthy Chocolate Zucchini Muffins Recipe

    ★★★★★ 5 from 15 reviews
    • Author: Alexis Joseph
    • 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
    Print Recipe
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    Description

    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.


    Ingredients

    Units Scale
    • 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

    Instructions

    1. Preheat oven to 350F. Grease muffin tin/line with silicone baking cups and set aside.
    2. Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, stirring until combined.
    3. Place bananas in a large mixing bowl and mash with a fork. Add zucchini and almond milk, and vanilla.
    4. Pour half of dry mixture into wet mixture stirring just until combined. Repeat with the rest of the dry mixture. Fold in chocolate chips.
    5. 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.

    Notes

    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.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Megan says

      September 09, 2021 at 1:55 am

      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 =)

      ★★★★★

      Reply
      • Alexis says

        September 13, 2021 at 9:18 pm

        Yessss isn't it crazy? These muffs are my fave!!

        Reply
    2. Claire says

      June 24, 2021 at 1:25 pm

      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!!

      ★★★★★

      Reply
      • Alexis says

        June 30, 2021 at 5:02 pm

        Yayyyy I love that! Thanks a ton, Claire!

        Reply
    3. Karen says

      June 22, 2021 at 11:15 pm

      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.

      ★★★★★

      Reply
      • Alexis says

        June 30, 2021 at 5:06 pm

        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!

        Reply
    4. mimi says

      February 25, 2021 at 9:56 am

      hi :), i'm planning on making these and was wondering if i could replace the almond meal with ground hazelnuts :)? cheers, xxx

      Reply
      • Alexis Joseph says

        February 25, 2021 at 10:54 am

        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!

        Reply
    5. Shannon says

      February 03, 2021 at 2:44 am

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 04, 2021 at 6:46 pm

        Isn't it crazy? Thanks, Shannon!

        Reply
    6. Ty says

      June 06, 2020 at 9:13 pm

      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!

      Reply
      • Alexis Joseph says

        June 09, 2020 at 6:22 pm

        Sure! That works!

        Reply
    7. Hailey says

      May 07, 2020 at 2:31 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 10, 2020 at 1:59 pm

        Wonderful! How awesome that the extra banana worked. Enjoy!

        Reply
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