Chocolate Zucchini Muffins

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These healthy Chocolate Zucchini Muffins are made with no flour or added oil, and they taste like the most amazing chocolate dessert! I love how there’s a sneaky serving of veggies in each bite.

healthy chocolate zucchini muffins on cutting board

Inspired by my Flourless Chocolate Pumpkin Muffins, this recipe is a tasty way to use up some of our summer zucchini. The chocolate hides the zucchini almost completely, so if you have picky family members, they might not even notice!

Why You’ll Love These Muffins

  • They’re flourless. If you need a gluten-free recipe, or are just trying to cut back on white flour, this recipe is for you. It uses fiber-rich almond butter instead!
  • They’re oil-free. No added oil is necessary for this recipe. The almond butter adds healthy fat, plus plenty of fiber at the same time.
  • They’re naturally-sweetened. This recipe uses coconut sugar as a lower-glycemic alternative. I haven’t tested this recipe with maple syrup yet, but I imagine that a 1/4 cup to 1/3 cup would be plenty, if you want to experiment with that. (Liquid sweeteners are always more sweet than granulated sweeteners, FYI.)
  • They’re nutritious. Zucchini is a good source of antioxidants, particularly when you leave the skin on. It also contains both soluble and insoluble fiber, including pectin, which may help to lower “bad” LDL cholesterol levels.
  • Higher in protein. Thanks to the eggs and almond butter in this recipe, each muffin contains 6 grams of protein, to help keep you feeling full.
  • They freeze well. Because these muffins don’t get too watery, they freeze and thaw very well! They make the perfect make-ahead breakfast or snack on the go.

Looking for more zucchini recipes to try? The flavor goes completely unnoticed in recipes like in my Vegan Chocolate Cheesecake, Zucchini Oatmeal, and my favorite Zucchini Smoothie.

For a more savory spin, try oil-free Zucchini Pesto, Zucchini Hummus (which is bean-free!) or Zucchini Lasagna, for a low-carb dinner.

chocolate zucchini muffins cut in half

How to Make Them

  1. Squeeze the Zucchini. Zucchini contains quite a bit of liquid, which could make these muffins soggy if you don’t squeeze it out. Shred the zucchini first, measure out the full cup (tightly packed), then transfer to a thin towel or cheesecloth to squeeze out as much moisture as you can. Feel free to save the liquid to add to a smoothie or soup later.
  2. Mix. Add the zucchini to a large bowl, along with the rest of the muffin ingredients, and stir until very smooth. The batter will be thick and glossy.
  3. Bake. Spoon the batter into 12 muffin cups, and bake until the muffins puff up and look sturdy in the center, about 22 to 25 minutes. I usually go by the smell of them to know when they are done. Your kitchen will smell like brownies!
  4. Cool & enjoy! Let the muffins cool completely in the pan, and then they are ready to eat.

These chocolate zucchini muffins will keep well at room temperature for up to 48 hours if your kitchen is relatively cool, or you can store them in an airtight container in the fridge for up to 5 days.

chocolate zucchini muffins in pan

Tips for Making Zucchini Muffins

  • Squeeze out the moisture. Don’t skip this step, or your muffins will turn out much more soggy.
  • Use an all-natural nut butter. I tested this recipe with a runny, drippy almond butter that has no added ingredients. You can use peanut butter instead, with slightly drier results, cashew butter, or try sunflower seed butter for a nut-free option.
  • Don’t use an egg substitute. Flax eggs don’t work particularly well with flour-less baking. The results are gooey in the middle, which could still be delicious, but I want to make sure you adjust your expectations. For an egg-free recipe, check out my Gluten-free Banana Muffins or Carrot Cake Muffins as a jumping-off point.
  • Definitely use muffin liners. I always like to guarantee your muffins will release easily from the pan, and grain-free baking can sometimes stick to the pan more than traditional muffins. Use paper liners or silicone muffin cups, to be sure your muffins will leave the pan in one piece.

I hope you’ll love these grain-free muffins as much as I do!

chocolate zucchini muffins overhead on board

healthy chocolate zucchini muffins on cutting board
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4.97 from 58 votes

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are made without flour or added oil, and they turn out surprisingly fluffy! This easy chocolate muffin is gluten-free and naturally sweet, for a healthier breakfast or snack.
Course Dessert
Cuisine American
Keyword chocolate zucchini muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 180kcal

Ingredients

Instructions

  • Preheat the oven to 350ºF and line a standard muffin tin with 12 baking cups. Place the shredded zucchini into the center of a thin dish towel, and squeeze out as much moisture as possible.
    squeezing moisture out of zucchini
  • Transfer the squeezed zucchini into a large bowl, and add in the almond butter, coconut sugar, cacao powder, eggs, baking soda, salt, and vanilla. Stir well until the batter looks thick and glossy.
    mixing batter until thick and glossy
  • Fold in the chocolate chips, if using, and then use a 1/4 cup to scoop the batter into the 12 baking cups. Top with a few extra chocolate chips, if desired.
    chocolate chips added to batter and scooped
  • Bake at 350ºF until the muffins have risen and feel firm to a light touch in the center, about 22 to 25 minutes. (Your kitchen should smell like brownies when they are done!)
    before and after baking muffins in pan
  • Remove the pan from the oven and let the muffins cool for at least 20 minutes before serving. You can serve them warm or cold, but I think they have the best flavor when they are at room temperature. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
    finished muffins cut in half to show texture

Video

Notes

Nutrition information is for 1 of 12 muffins, without the optional chocolate chips. This information is automatically calculated, and is just an estimate, not a guarantee.
You can use raw cacao nibs instead of chocolate chips to keep this recipe totally refined-sugar-free.

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 127mg | Potassium: 221mg | Fiber: 3g | Sugar: 8g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

If you try these Chocolate Zucchini Muffins, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too!

Reader Feedback: What’s your favorite way to use zucchini?

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Comments

Alisa

Made these with the Neat Egg as a replacement and my kids love them! Delicious!

Lisa

I made this tonight and my whole family LOVED it!! I’m always trying to give them healthier options and usually they somewhat begrudgingly go along with it. But, everyone actually loved these, including me! My daughter just told me at bed time she can’t wait to eat one for breakfast. Perfect!!!!

Carson

I made these with a couple substitutions and they were awesome! I used peanut butter instead of almond butter and only 1/3 cup honey instead of coconut sugar. To half of the batter I also added 1 scoop chocolate protein powder and a little bit of almond milk to add extra protein and I love them even more with the protein in them. It makes it a little bit different consistency which I really like and would recommend!

Maggie

These are delicious! I ended up swapping 2 eggs for 2 flax eggs, mostly because our grocery store is limiting the amount of eggs a customer can buy at a time. The result was exactly as imagined – pretty fudgy, and delicious! I’m not allowed to call them muffins, but rather zucchini ‘brownies’ in my house.

Erin Murray

Unbelievably delicious. I used my silicone egg mold and should’ve baked longer than 20 minutes but they were still delicious. Highly recommend this recipe.

Erin

This is my second batch in less than a week because they’re ridiculously good! However, my second batch, I forgot to add coconut sugar. Thankfully, I added some beautiful raspberries I thought we be a great complement. I also had added dark chocolate chips. It didn’t turn out terrible! Original recipe is next to perfect but if you have a brain lapse and forget the sugar, do not fret. EXCELLENT recipe Megan!!!

Rachel

I just discovered your website when I was looking for a healthy zucchini bread recipe. This recipe turned out great! I did two different versions, one with peanut butter and one using Tahini. In both versions I also used a 1/2 cup of dates (that I processed into a paste) instead of the coconut sugar. They both turned out great! Although I liked the tahini version better.

Brett

This recipe is so fabulous, my family couldn’t tell it was flourless. We make it at least once a month, if not twice and eat the muffins for breakfast. Because we have them so often, I do reduce the sugar by half (sometimes more) and it’s still delicious. If you make these as regularly as we do, then you might try using a Vitamix to blend the zucchini chunks with the eggs and I add the sugar and pour this over the other ingredients. It makes a denser muffin – not quite as light and fluffy as the method posted, but if you’re pressed for time, it does the trick. Thanks for the amazing recipe!

Cindy Secrist

Megan, these muffins are outstanding!!! (As usual!) Question: When I try to pull up your recipes on my phone, I sometimes have problems with the recipe coming up all the way. I have tried not using the “jump to recipe” button & it stills won’t go to the recipe. It ends up being blank all the way down. But, I don’t always have that problem – sometimes, it will go to the recipe all the way down plus works with the “jump to recipe” button. I am wondering if it makes a difference in how it was inputted on website (i.e. laptop vs. an i-phone maybe). I have been wanting to ask for awhile. Usually, my husband gets up early & ends up making breakfast (he loves to make your pumpkin donuts!). Today, I got up early & had seen this on facebook so thought I’d surprise him……it wasn’t working. I was able to pull up where it was on internet showing all ingredients (I thought – but only showed up to vanilla–missed the chocolate chips inside. I used a few mini ones on top though.) I didn’t want to bring up laptop. I am on laptop now & it shows whole recipe no problem. So my only guess is the possibility of how the recipe is inputted.??? (My husband tried on his phones – android as well and did the same thing.) Any other ideas??? Thanks!

AliciA

Would frozen zucchini work, if it’s defrosted and drained?

Noelle

I made a bunch of alterations (1/2 total of maple syrup and honey in place of the coconut sugar, around 1 cup total of pecan butter and crunchy natural peanut butter, and at the end the batter was a bit runny so I added some Flourish pancake mix! Also 1/4 cup yogurt and half a mashed banana in place of the eggs) and the recipe turned out amazing! Very fudgy and less a muffin, more a brownie lava cake. Amazing.

Maria

These cupcakes were so incredible. I made it with peanut butter and it tasted great. Everyone I have given it to had no idea it was a healthy recipe.
Thank you so much!

mariam

I wasn’t sure what to expect with the texture, since I’ve had mixed results when making flourless things that relied on eggs and nut butters in the past, so I made sure to follow the recipe exactly, but the texture was so light! My boyfriend and I both enjoyed them a lot.

Dylan

ive made these 5 times now and they never cease to amaze me. so deliciously fudgy and moist! i prefer them the next day, straight from the fridge.

Debbie

Mine are in the oven now and looking and smelling delicious. I used brown sugar instead of coconut sugar due to my son’s coconut allergy. I’ll update on taste soon!

Patricia

I made these today and they are absolutely delicious. Thank you for sharing this recipe.

Leanne C

These are to die for!! What an amazing recipe. Perfect for my way of eating, and they taste just like lovely cake. You wouldn’t think it is Keto! I have loved it so much, I’ve made it 4 times since I discovered this last November. I’ve even shared it with my sister who cooks for someone on a gluten free diet. Thank you so much!

Steph

Ok, so I didn’t read all the details before starting this recipe and started with my zucchini in the food processor (oops!). BUT I continued and used 2 cups of nuts (1 walnut, 1 cashew RAW) instead of the nut butter and kept all the rest same. Turned out so good. Just smoother than picture but delicious. I also added a 3cm piece of cocao paste to the mixture while in food processor instead of chocolate chips (not buying anything pre-processed). These were a huge hit. I just made them, took them out of the oven, went for a walk and when I got back my partner already ate 3 of them!!
Can I just say, your recipes have been my saviour this year. Truly empowering recipes. Thank you thank you thank you!!

M.P.

I baked these yesterday and we love them! My 5-year-old has no idea there’s zucchinni and my husband said they taste like cake. (They really don’t; he hasn’t had real chocolate cake in years.) But they are absolutely delicious and I will be making them again very soon!

Minda

Great recipe! Doubled the recipe, used 1c peanut + 1c almond butter bc that’s what I had on hand. Turned out delicious. Baked some in a mini muffin tin and still baked for 20 min. I overfilled the regular sized muffin tins, so baking time was 25 min. Thank you for a great recipe!

Amanda

These are scrumptious; thank you!

I used less sugar by a third and they are still sweet enough for me.

I did find they took more time to bake. I think I had added an extra 11 minutes before they were cooked through. Though, my muffins were slightly bigger than yours (I only got 9 from a batch) and I expect that added some time.

I would love to see more zucchini recipes on this (my favorite!) blog. According to my CSA box zucchini season is upon us again… I used a bit of this week’s zucchini in these muffins and stirred the rest into the red beans & rice recipe from your instant pot cookbook. Yum!

Anna

These turned out great! I used organic white flour, 1/2 cup maple syrup instead of coconut sugar and only 3 tablespoons cocoa powder & only a few chocolate chips on top not inside. (Substitutions we’re mainly because I didn’t have the other ingredients) and they turned out excellent! Very rich and decadent.

Rachel

Can I use almond flour instead of butter? Or do I need to try and blend it to butter? Also, the 2 nutrition areas at the bottom of the recipe have different grams for protein, one is 5 and one is 6….do you know which it is? Thanks!

traci

Could you swap coconut sugar with monk fruit sweetener?

Pam Tanner

I am so going to try making your date paste! Since I’m prediabetic do you think that would work in these instead of the coconut sugar?

Hope

Made these with shredded summer squash and chunky almond butter. Amazing!! I added chocolate chips to the mix and on top. Dare I say that was maybe a bit too much chocolate 😉

Thanks…a great treat!

Heather

Unbelievable! So delicious. My 9-yo son made these for us. Definitely going on our family rotation.

judy orloff

Do you think these would be good without chocolate? Would any alterations need to be made? Reminds me of your pumkin snack cakes which I love! Thank you and a wonderful trip.

Sue

My family of 5 all loved these muffins. They are light and fluffy without being dry. I accidentally doubled the recipe twice and ended up making 48 muffins, but my family still ate them in no time. This may be our number one favorite muffin recipe of all time! Thank you, Megan!

Wendi lau

I have been wanting to make these all week! Finally got the chance and they did NoT disappoint! So good, everyone who ate them loved them, even the daughter who rolls her eyes when I make something healthy. I will definitely be making these again!

Katie L Vought

Delicious! These taste like a brownie.

Marisa

I can’t eat eggs. What can I use to replace them?

    Megan Gilmore

    I don’t have a tested egg replacement for this recipe yet. Flourless recipes are the hardest ones to make egg-free! I’d suggest looking at my vegan muffin recipes for ideas if you want to experiment with it.

Lilja

How long do they keep if they are frozen? 🙂 LOOOOVE the recipe !

Trina

I have made this 3x since I found it always making 2 batches. Absolutely amazing. i cut 1/4 c sugar on 2 batches and the sweetness was fine. The 3rd time around I ran out of mini milk choc chips so I substituted with what i had 1/3 c each of regular dark choc chip, butterscotch and white Choc and just 1c of sugar. Also ran out of cupcake liners so put a thin coat of coconut oil on pan and still good. Kids loved them. I’ve shared them at work and everyone was surprised with ingredients. I have shared your site recipe with them. Thank you so much for this recipe. i also used the zucchini juice and included with your no tomato marinara this too was great and so no waste.

Sophie

Those muffins are amazing!!! They taste really good and are really easy to do, I lol do them again soon! I followed the recipe and it came out delicious!

Jennifer Johnston

Good, nice light airy. Could use some cacao powder and hint more maple syrup in my opinion.

Caren

So good! Just made a half batch with a flax egg to have a gooey brownie treat right out of the oven. Topped with unsweetened chocolate chips.

Erika

Just made these according to the recipe and love them! They are moist, chocolatey and delicious. Kids and husband agree.

Diana Metz

These are amazing! My husband and I need to watch the carb/sugar load. I reduced the sugar to 1/4 cup and used monk fruit equivalency of another 1/4 cup. I also forgot to add the chocolate chips, but these are still so delicious!! Thanks for all you do in creating these recipes.

cara

These are so good! They definitely taste like brownies, but very healthy brownies 🙂

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