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Home By Meal Breakfast

Healthy Chocolate Zucchini Muffins

★★★★★ 60 Reviews Recipe Print
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By: ErinPosted: 5/23/19Updated: 2/17/21

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.

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
★★★★★ 4.8 from 60 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

Did you make this?

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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. April says

    Posted on 5/12 at 9:49 am

    I made these the other day and they were absolutely delicious! I mean, seriously so good. I had to hide them from myself. My kids also love them; which is a surprise because they are healthy eating lovers. But, my husband on the other hand, even ate one or two and that was a shock! So, you know they had to be good! The only thing I noticed was that they did not rise like I expected them to. They had flatter tops and didn’t look quite like the picture (with the cracked muffin top look). Any changes I can make?

    ★★★★★

    Reply
    • Erin says

      Posted on 5/12 at 5:02 pm

      Hi April, so happy you and your family all loved the muffins! Hmm that’s odd. Did you mix the ingredients well and follow the recipe to a t? Maybe just make sure its all combined well especially the baking soda.

      Reply
  2. Melissa says

    Posted on 5/11 at 5:54 pm

    Hi Erin,
    Recipe looks amazing and plan to give this ago this weekend for my soon who’s allergic to dairy. Can I use plain flour instead of almond flour (I’m from the UK so not sure if it’s called plain flour where you are).

    Reply
    • Erin says

      Posted on 5/12 at 4:59 pm

      Hi Melissa, yes that should be fine! I haven’t tried that substitution, so just check the ratio first in case it isn’t 1:1. Let me know how they come out and hi across the pond!!

      Reply
  3. ERIN N says

    Posted on 4/14 at 7:26 pm

    These will go above and beyond your expectations of YUM. I am a muffin kind of gal!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/15 at 9:17 am

      Hi Erin, I am so happy you enjoyed them!!

      Reply
      • Erin N says

        Posted on 4/15 at 2:00 pm

        I’d like to let everyone know that I did use oat flour as a 1:1 replacement and it turned out delicious as well!

      • Erin says

        Posted on 4/16 at 5:31 pm

        Hi Erin, thanks so much for sharing! 🙂

  4. Adele says

    Posted on 4/11 at 6:34 pm

    Having these for meal prep was ideal! So tasty and such a great start to my day! Love the added veggies.

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 7:05 pm

      Hi Adele, so glad you loved them!

      Reply
  5. Lynn says

    Posted on 4/2 at 2:54 pm

    These were super easy and very yummy. I had all the ingredients too already.

    ★★★★★

    Reply
    • Erin says

      Posted on 4/2 at 4:02 pm

      Hi Lynn, so glad you liked them!!

      Reply
  6. Andrea says

    Posted on 3/17 at 8:18 pm

    Hi Erin, Can this batter be refrigerated for a few days prior to baking?? They sound so good! Thank you! Andrea

    Reply
    • Erin says

      Posted on 3/20 at 9:29 am

      Hi Andrea, unfortunately not. The dough will get way too thick! I suggest baking and storing them. They stay good in the freezer!

      Reply
  7. Alyssa Abraham says

    Posted on 2/2 at 8:41 pm

    so delicious! they taste like a cupcake .. can’t believe their healthy! <3 used avo oil and they turned out well !

    ★★★★★

    Reply
    • Erin says

      Posted on 2/3 at 6:49 am

      Hi Alyssa, so happy you loved them!! 🙂

      Reply
  8. Jenn says

    Posted on 1/24 at 10:35 pm

    Wow! These are so yummy. I forgot to add the coconut oil, and they actually turned out perfectly.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/25 at 11:26 pm

      Hi Jenn, so glad you liked them!

      Reply
  9. Ashley says

    Posted on 1/14 at 12:05 am

    AMAZING. These are our #1 most favorite chocolate muffins ever. SO moist and delicious. I always get a little sad when I want to make chocolate muffins but don’t have a zucchini on hand. The good news is that her chocolate banana pb muffins are a great close second!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/14 at 11:31 pm

      Hi Ashley, thanks for you kind words! I am so happy you love them!

      Reply
  10. Kylie R says

    Posted on 1/3 at 3:30 pm

    This is my absolute favourite ELW recipe. I’ve made these so many times and it’s so easy and SOOOO GOOD! These are a must.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:32 pm

      Hi Kylie, thanks for sharing! So glad you love them!

      Reply
  11. Alyssa Nicosia says

    Posted on 1/3 at 3:06 pm

    Soo delicious, so moist, and they’re healthy!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:09 pm

      Hi Alyssa, so glad you like them!

      Reply
  12. Julia says

    Posted on 12/5 at 12:56 pm

    Such an easy recipe that I can make so quickly! Always a favorite in my house!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/7 at 4:23 pm

      Hi Julia, I am so glad everyone enjoys them!

      Reply
  13. Tomo says

    Posted on 11/28 at 10:52 am

    I tried using 1/2 cup applesauce instead of the eggs like the description says, but after 20 minutes in the over they are still super wet. Any suggestions?

    Reply
  14. katrina says

    Posted on 11/5 at 9:25 pm

    Any chance I could sub oat flour for the almond four in this recipe?

    Reply
    • Erin says

      Posted on 11/6 at 1:15 pm

      Hi Katrina, yes that should work! I haven’t tried oat flour with this recipe, so just check the ratio of the flours before you make the muffins. Let me know how they come out!

      Reply
  15. Rebecca says

    Posted on 10/20 at 8:11 pm

    I am obsessed with this recipe! Do you think it can be made as a cake instead of muffins?

    ★★★★★

    Reply
    • Erin says

      Posted on 10/21 at 3:55 pm

      Hi Rebecca, thanks so much and yes of course! Just keep an eye on it in the oven and check it with a toothpick for when it is fully cooked in the middle.

      Reply
  16. Marcia Kimpland says

    Posted on 10/13 at 8:13 pm

    Hi Erin,
    Any idea what the grams of fiber are in this recipe? Trying to figure out net carbs.
    Thanks!!

    Reply
    • Erin says

      Posted on 10/14 at 11:16 am

      Hi Marcia, I’m working on updating all of my posts to have nutritional information, but for now, you can use an online calculator. 

      Reply
  17. Jane says

    Posted on 9/14 at 10:54 pm

    These came out amazingly good. I swapped avocadoo oil for coconut and agave for maple syrup since that’s what I had in the cupboard. I can’t believe these are healthy, they taste heavenly. Perfect with cup of tea!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/16 at 3:57 am

      Hi Jane, I’m so glad you liked them and made them your own! Love that combination too!

      Reply
  18. Heidi says

    Posted on 9/6 at 6:30 pm

    Wow. These taste sinful. My kids who don’t care for zucchini LOVE them. And I love the whole ingredients in them. Best zucchini muffins I’ve ever had. This is a winner!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/7 at 4:40 pm

      Hi Heidi, I am so happy they enjoyed the muffins! Thank you for sharing! 🙂

      Reply
  19. Betsy says

    Posted on 9/2 at 6:09 pm

    These are so tender and delicious. I had only about 2/3 cup of shredded zucchini and they still turned out well. In fact they taste like a moist, yummy chocolate cake! Better than the other chocolate zucchini muffin recipe I had been using, that includes almond butter

    ★★★★★

    Reply
    • Erin says

      Posted on 9/4 at 12:44 am

      Hi Betsy, I am so glad you enjoyed them so much!

      Reply
  20. Erika says

    Posted on 8/29 at 1:37 pm

    AMAZING! I’m gluten, dairy, corn, and grain free so these hit all the right needs for me. Only thing I did different was used 1/3 cup honey instead of maple syrup! Thank you Erin for making my life easier and more enjoyable! My whole family loves them.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/30 at 11:07 am

      Hi Erika, ah I am so happy to hear this!! Thanks for sharing! 🙂

      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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