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Home By Meal Breakfast

Healthy Chocolate Zucchini Muffins

★★★★★ 67 Reviews Recipe Print
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By: Erin5/23/19

This post may contain affiliate links. Please read my disclosure policy.

paleo chocolate zucchini muffin

An easy and healthy recipe for gluten free chocolate zucchini muffins, made with low carb ingredients like almond flour. These double chocolate muffins are moist, fluffy, and perfect for kids and adults alike!

chocolate zucchini muffin

Delicious double chocolate zucchini muffins

These gluten free chocolate zucchini muffins may just be my new favorite breakfast ever. First off, who doesn’t want to eat chocolate for breakfast? Second off, they are loaded with healthy and wholesome ingredients like almond flour, maple syrup, and zucchini.

That’s right, we’re sneaking in some veggies! But, don’t worry. These muffins don’t taste healthy at all. The veggies actually add to the texture by providing a moist, fluffy consistency that makes them that much better.

I love baking with zucchini and have to share my Zucchini Protein Baked Oats too. They are a must bake.

chocolate muffin with peanut butter and chocolate chips and bite taken out of it

These are one of my favorite treats to make ahead of time for breakfast whenever I have a busy morning. If you’re whipping up an entire batch and you don’t need them all right away, just pop them in the freezer for later.

When you’re ready to dive in, defrost them on the counter or in the fridge and you’ve got yourself a homemade bakery style muffin in literally no time.

Bonus Tip: I’m known to slather one up with some peanut butter or almond butter, throw some extra chocolate chips on top, and dive in. 10/10 recommend!

Long story short, these treats are pure bliss.

chocolate muffin cut in half with zucchini shreds and chocolate chips

Ingredients used in chocolate chip zucchini muffins

This ingredients list is simple, easy, and filled with things you most likely already have in your pantry. I love when a recipe includes mostly staples, because it means I probably won’t need to make a trip to the grocery store. The simpler, the better!

Almond flour
I use almond flour in these muffins to make them completely gluten-free and low-carb. This ingredient doubles as my favorite healthy swap because it’s more nutrient-rich than other flours and helps to create moist and fluffy baked goods!

Cocoa powder
I like to use a dark or Dutch processed cocoa powder. In fact, my favorite type is the Whole Foods 365 brand because it provides the perfect amount of chocolate flavor! I often use this ingredient in my chocolate baked goods.

Coconut oil
Coconut oil is my go-to oil because it’s a great alternative to canola or vegetable oil. If you don’t like the flavor of coconut, use a refined option. The refined versions don’t come with a nutty taste, which is why I use that type in most of my recipes.

Maple syrup
By far my favorite non-refined, all-natural sweetener! I love to use this ingredient because it provides the perfect amount of sweet flavor.

Eggs
For this recipe, eggs help to create the correct consistency and contribute to the fluffy texture.

Zucchini
Feel free to keep the skin on your zucchini when shredding it. You can go for a fine shred by using a food processor, or skip that step if you prefer bigger zucchini chunks. I also like to lightly squeeze mine after shredding to discard the extra moisture.

Chocolate chips
The chocolate chips make this recipe complete! I use the dairy free type from Enjoy Life, but you can use whichever brand you prefer.

Tools needed to make this recipe

As far as kitchen items are concerned, you’ll need the following:

  • Muffin tin
  • Muffin liners
  • Non-stick cooking spray
  • Small mixing bowl
  • Large mixing bowl
  • Stirring utensil
  • Spoon
  • Optional: Food processor
  • Measurements: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1 cup
chocolate muffin top

How to make healthy chocolate zucchini muffins

If you’ve ever made muffins before, you probably know that it’s not too complicated. Simply mix the ingredients together, spoon the batter into muffin liners, and bake! This recipe should take about a half an hour from start to finish.

To make healthy chocolate zucchini muffins, start by preheating the oven to 350F and lining a muffin tin with cupcake liners. I like to spray the liners with non-stick to be extra careful and ensure that not a single crumb will get left behind.

In a small bowl, whisk the almond flour, cocoa powder, baking soda, and salt together. Set it aside.

Then, in a large bowl, whisk the eggs. Add the coconut oil and maple syrup, and then stir until everything is well combined.

Add the dry ingredients to the wet, and mix everything together.

Fold in the zucchini, followed by half of the chocolate chips.

Scoop the batter into the muffin tins, filling each one 3/4 of the way. Top the batter with the remaining half of the chocolate chips for a delicious chocolatey top layer.

Bake for 19-21 minutes, or until a toothpick inserted in the middle comes out clean.

Enjoy!

Missing an ingredient? Try this!

If you find yourself an ingredient or two short, you may be able to get away with using an easy swap. Here are some common replacements for the coconut oil, maple syrup, eggs, and chocolate chips!

  • Coconut oil: Canola, vegetable, or any similar high-fat oil will work to replace coconut oil. Use a 1:1 ratio.
  • Maple syrup: You can use molasses or honey in place of maple syrup. Start with a small amount and add more to taste.
  • Chocolate chips: Don’t have any chocolate chips on hand? Simply leave them out! A second option is to use any candy or chocolate that you have on deck by chopping it up into small chunks.
muffin with peanut butter

More muffin ideas from Erin Lives Whole

In the mood for some more muffin ideas? You’ll want to try these! Each recipe is made with simple, easy ingredients.

  • Sweet Potato Muffins
  • Paleo Pumpkin Muffins
  • Lemon Poppy Seed Muffins
  • Strawberry Banana Muffins
  • Lemon Blueberry Muffins
chocolate zucchini muffins
chocolate zucchini muffins
★★★★★ 4.8 from 67 reviews

Gluten Free Chocolate Zucchini Muffins

An easy and healthy recipe for gluten free chocolate zucchini muffins, made with low carb ingredients like almond flour. These double chocolate muffins are moist, fluffy, and perfect for kids and adults alike!

Prep: 10Cook: 20Total: 30 minutes
Yield 12 muffins 1x
Print Pin it Rate

Ingredients

  • 2 cups almond flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/4 cup coconut oil – melted
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1 cup finely shredded zucchini, then squeezed in paper towel to release extra moisture.
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350F and line muffin tin with cupcake liners or non stick spray.
  2. In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk eggs. Add in coconut oil,  maple syrup, and vanilla, and stir till well combined.
  4. Add dry ingredients to wet ingredients.
  5. Fold in zucchini, and then half of the chocolate chips.
  6. Scoop in muffin tin until 3/4 full, topping with remaining half of chocolate chips.
  7. Bake for 19-21 minutes or until toothpick inserted in middle comes out clean.
  8. Enjoy!
Author: Erin MorrisseyCategory: gluten-free, dessert, breakfast, snack, paleo
chocolate zucchini muffins

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Denise Rudnitzky says

    Posted on 3/14 at 3:28 pm

    when i click on 2X to double the recipe the amounts remain unchanged… just wanted to let you know. i’m trying this recipe out now with zucchini i had on the freeze from a large summer harvest. i love using almond flour and maple syrup so i can already tell these are going to be the BOMB!

    Reply
    • Erin says

      Posted on 3/15 at 6:32 pm

      Hi Denise, hmm I just tried, and they did change for me. Let me know if it works for you!

      Reply
  2. Amy says

    Posted on 1/19 at 2:11 am

    Delicious! I needed to find a muffin that both my kids and I could enjoy. Since I have to watch my sugar I only used 1/4 cup maple syrup & added 2 Tbsp sour cream. Used 1/2 cup sugar free chocolate chips.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/19 at 12:03 pm

      Hi Amy, so happy you loved them and made them your own!!

      Reply
  3. Stephanie Grace Pepper says

    Posted on 1/2 at 5:47 pm

    Love, love, love these muffins. I make a batch and what doesn’t get snatched up by friends and family I cut into quarters, put in the freezer, and grab one of the quarters to have with a cup of tea after dinner every night. Sometimes I splurge and top it off with Cocowhip! So yummy and love that there is no sugar and no grains. I am looking forward to trying more of your recipes.

    ★★★★★

    Reply
    • Stephanie Grace Pepper says

      Posted on 1/2 at 5:49 pm

      I have also enjoyed adding a teaspoon of cinnammon to the recipe.

      Reply
      • Erin says

        Posted on 1/5 at 4:31 pm

        Great idea!! 🙂

    • Erin says

      Posted on 1/5 at 4:31 pm

      Hi Stephanie, so happy you loved them so much! 🙂

      Reply
  4. Ashley says

    Posted on 12/8 at 7:03 pm

    Made these today and I was not disappointed! I didn’t have coconut oil on hand so I used vegetable oil but they still came out amazing. I ate two before they even had a chance to cool 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 12/9 at 11:23 am

      Hi Ashley, so happy you loved them and made them your own!

      Reply
  5. Lauren says

    Posted on 12/4 at 3:39 pm

    This has to be one of my favorite recipes, I made a batch a week for the whole summer. Love these so much.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 1:11 pm

      Hi Lauren, so glad you loved them!

      Reply
  6. Cynthia says

    Posted on 11/29 at 2:24 pm

    Made these just now and they are delicious. Couldn’t wait for them to cool off! Had one nice and warm. Thanks for sharing!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/29 at 5:02 pm

      Hi Cynthia, so happy you loved them and they are SO good warm!! 🙂

      Reply
  7. Trish says

    Posted on 9/23 at 4:28 am

    These muffins work very well using ‘ordinary’ gluten free selfraising flour too. I had no almond flour at the time so used the ordinary gluten free flour. They rose well and taste great. I’ve made them a few times now and don’t need to look further for a good zucchini choc chip muffin recipe. Thanks, Erin.

    ★★★★★

    Reply
    • Erin says

      Posted on 9/27 at 9:46 am

      Hi Trish, so glad you loved them and made them your own! 🙂

      Reply
    • Shanna says

      Posted on 11/15 at 12:26 pm

      I’m so glad you tried the gluten-free flour. I was about to ask the creator this question.

      Reply
  8. Debbie Bornman says

    Posted on 8/21 at 3:23 pm

    Erin’s chocolate zucchini muffins are my favorite thing to make-I don’t even like cooking, but I make these regularly. They are not only healthy but SOOOO good! Thank you, Erin, for giving me something to make in the kitchen!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/21 at 4:32 pm

      Hi Debbie, so happy you loved them so much! 🙂

      Reply
  9. Stephanie says

    Posted on 8/3 at 1:07 pm

    Wow, these were delicious. I also added protein powder, but they were still delicious. Amazing. I made 3 dozen for guests!

    ★★★★★

    Reply
    • Stephanie says

      Posted on 8/3 at 1:10 pm

      Forgot to mention, to compensate for the extra dry ingredient, I used 4 eggs and 1/3 cup coconut oil, and I also tend to be generous on my vanilla measurement 😂 in case anyone is trying to add protein powder or collagen powder to this recipe.

      ★★★★★

      Reply
      • Erin says

        Posted on 8/3 at 3:10 pm

        Hi Stephanie, thanks for letting us all know!!

      • Liz says

        Posted on 8/25 at 5:28 pm

        When you add protein powder or collagen to a recipe like this, how much do you generally add?

      • Erin says

        Posted on 9/1 at 5:25 pm

        Hi Liz, I wouldn’t add more than 1 scoop! Shouldn’t alter it too much. Let me know how your muffins come out!

    • Erin says

      Posted on 8/3 at 3:09 pm

      Hi Stephanie, so happy you and your guests all loved them and great addition!!

      Reply
  10. Denise says

    Posted on 8/2 at 3:39 pm

    I made these and they’re great! Tastes of coconut & chocolate. So moist and delicious…and gluten free! Yaaaaayyy! Thank you SO MUCH for sharing!! What a treat 🙂

    ★★★★★

    Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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