Chocolate Zucchini Muffins

These Chocolate Zucchini Muffins are gluten-free, refined sugar-free, and the perfect healthy breakfast or treat! Chocolatey goodness with a hidden veggie that you’d never guess: shredded zucchini. These wholesome muffins are great for toddlers, kids, or when you’re just craving something sweet!

Chocolate Zucchini Muffins Recipe (Video)

Even as an adult, I’m ALL about a great hidden veggie recipe. There are always secret ways to get more vegetables in and hey, who says they can’t be hidden in a dessert? Whether you’re craving a chocolatey treat or need a wholesome breakfast recipe, these Chocolate Zucchini Muffins are a win all around!

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Made with almond flour, coconut oil, shredded zucchini, honey, and chocolate chips (among other simple ingredients), every bite is full of delicious, fluffy, fudgy chocolate muffin goodness. You can even make a big batch and freeze them for later!

RELATED: 35+ Easy Almond Flour Recipes

Ingredients/Substitutions

You’ll only need a few simple ingredients for this Chocolate Zucchini Muffins recipe:

• Eggs
• Coconut Oil (opens in a new tab) (slightly melted) – or any type of oil works great!
• Honey
• Vanilla Extract
• Vinegar – White vinegar or apple cider vinegar are both great options.
• Milk – Regular milk or plant-based milk, your choice!
• Almond Flour (opens in a new tab)
• Unsweetened Cocoa Powder
• Baking Soda
• Salt
• Shredded Zucchini
• Chocolate Chips (opens in a new tab)

How to Make Chocolate Zucchini Muffins

Aside from a cheese grater (to shred the zucchini) and a muffin tin, this entire recipe can be made in one bowl! Here’s how to easily make Chocolate Zucchini Muffins:

1. Preheat the oven.
2. Prepare the muffin tray (or cupcake pan). You can use paper liners or use a silicone tray!
3. Stir all wet ingredients together in a large mixing bowl.
4. Whisk in dry ingredients.
5. Fold in chocolate chips and zucchini.
6. Let the batter rest for 10 minutes. This is important to keep the muffins fluffy!
7. Transfer to the muffin pan, filling each cupcake cavity about 3/4 of the way up. Sprinkle extra chocolate chips on top (optional, but so worth it)!
8. Bake for 25 minutes or until a toothpick comes out clean.
9. Remove from the oven and let cool!

Shredding the Zucchini

Shred the zucchini with a cheese grater for best results! This electric cheese grater (opens in a new tab) has several grating options and is perfect for saving time. You can also always use a knife to finely chop the zucchini, but that’s a bit more time-consuming.

How to Store

These zucchini muffins are best stored in the refrigerator to keep them fresh! Once the muffins are fully cooled, place them in an airtight container and store them in the fridge for 3-4 days.

To freeze, place the muffins in an airtight container and refrigerate for 1 hour. Then move them to the freezer and keep them frozen for up to 3 months! Thaw them out in the fridge the night before when ready to enjoy.

More Zucchini Recipes

• The BEST Vegan Zucchini Bread
• Healthy Shrimp Scampi w/ Zucchini Noodles
• Crispy Air Fryer Zucchini
• Chocolate Chip Zucchini Bread

More Healthy Muffin Recipes

• Blueberry Banana Protein Muffins
• Healthy Carrot Cake Muffins
• Banana Chocolate Chip Oatmeal Muffins
• Gluten-Free Healthy Rhubarb Muffins
• Wholesome Peach Muffins Recipe

Did you make this Zucchini Muffins recipe? Rate it below and follow along on Instagram (opens in a new tab) for more healthy breakfast ideas!