These Double Chocolate Zucchini Muffins are the perfect indulgent treat that will satisfy your sweet tooth and sneak in some veggies too! These gluten-free zucchini muffins are moist, rich, and chocolatey and can be enjoyed for breakfast, as a snack or even for dessert.
This post has been updated from the original that was published March 3, 2016.
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If you’re a fan of the Costco Double Chocolate Muffin, but looking for a healthier alternative, I’ve got you…seriously I do. These healthy chocolate chocolate chip muffins are decadent and delicious…and made with wholesome ingredients too.
I bet you never knew that gluten-free zucchini muffins could taste so good, did you? Chocolate muffins, plus extra chocolate….what’s not to like? The zucchini is just bonus, adding moisture and nutrition to these already decadent and delicious muffins.
Shh….it can be our secret that these double chocolate zucchini muffins have health benefits to go along with their great taste….and I’ve got you covered with a gluten-free blueberry muffin recipe too!
Why you’ll love these muffins
- Moist and delicious without any added oil. The almond butter provides rich, creamy fat and the zucchini keeps these muffins super moist.
- Gluten-free…actually they’re grain-free and kosher for Passover too!
- Simple, wholesome ingredients.
- Perfect for zucchini season….I’m always looking for more zucchini recipes…plus the hidden veggies add to the nutrition.
- Double the chocolate…oh, sign me up stat!
Ingredients and Substitutions
- Zucchini: Rich in fiber, vitamin C and potassium, plus it keeps these muffins moist. A good substitute would be yellow summer squash…but they tend to have a lot of seeds, so scoop those out.
- Almond butter: Make sure your jar is well mixed and of a drippy consistency before you measure. Substitute with peanut butter if you’re not making these muffins for Passover.
- Banana: Adds moisture and sweetness. Substitute with ½ cup applesauce.
- Dates: Medjool dates with the pits still in will stay moist longer than if you buy pitted dates. Substitute with ⅓ cup raisins.
- Egg: Substitute with a flax egg or chia egg if desired.
- Maple syrup: Omit if you like a less sweet muffin. I thought they were perfect with just 2 Tablespoons.
- Instant coffee: Adds a depth of flavor to the chocolate. Use dutch process cocoa powder if you’re going to skip the coffee—which gives a power boost to the chocolate flavor.
- Cacao powder: I like to use raw cacao powder for the added antioxidants.
- Chocolate Chips: I like dark chocolate, large chips for this recipe…cuz more is more and this double chocolate recipe is extra!
For Vegan Chocolate Zucchini Muffins
- You can definitely use a flax egg or chia egg in place of the regular egg in this easy muffin recipe to make it vegan….just not during Passover.
- Grind chia seeds or flax seeds in your spice grinder or coffee grinder before making the vegan eggs.
- I like to use 1 Tablespoon ground seeds with just under 3 Tablespoons water and let the mixture set for about 5 minutes to gel before adding it to the batter of my baked goods.
- Or, you could make these vegan zucchini muffins with chocolate chips. I know, single chocolate, not double…but they’re so good!
How to make the muffins
Preheat the oven to 375. Either spray your muffin tins with oil or use parchment liners to make clean up super easy.
Use the shredding disc of your food processor or the side of a box grater to shred the zucchini. You’ll need a total of about 1 ½ cup shredded zucchini, which is 2 small-medium zucchinis or one large.
Transfer the zucchini to a large mixing bowl and change to the “S” blade. No need to wash the processor bowl in between.
Now add the banana, pitted dates, maple syrup, egg, cacao powder, instant coffee and sea salt to the processor bowl. .
Blend well. Scrape down the sides and blend again. If you don’t have a food processor, use your blender
Add the chocolate muffin batter and the chocolate chips to the large bowl with the shredded zucchini.
Continue to mix, pulling up any bits of zucchini from the bottom of the bowl, until everything is well incorporated.
Use a cookie scoop or a ½ cup dry measuring cup to scoop batter into prepared muffin tins. Fill 9 for large muffins, or all 12 for medium-sized muffins. Sprinkle a few decorative chocolate chips onto the tops of muffins if desired.
Bake in preheated 375 oven for 20 minutes.
Allow to cool slightly in the muffin pan and when they’re cool enough to handle, transfer to a wire rack. Once muffins are completely cool, transfer to an airtight container.
Debra’s Pro Tips
- Those ooey, gooey, melty chips on the top are extra….because so are you!
- Use unbleached parchment liners for easy cleanup.
- Try a sprinkle of flakey sea salt on top of your muffins…super yummy!
- For a fluffier muffin, whisk the egg well before adding to the other ingredients.
- Let the kids eat them for breakfast….score some big points!
- Smaller, thinner zucchini will have less and smaller seeds and also a more mild flavor.
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📖 Recipe
Double Chocolate Zucchini Muffins
Ingredients
- 2 medium sized zucchini 1 ½ cup shredded.
- ¾ cup creamy almond butter
- 1 small ripe banana
- 4 medjool dates
- 2 tablespoon maple syrup
- 1 large egg
- ¼ cup cacao powder
- 1 teaspoon instant coffee
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 375. Lightly spray muffin tins with cooking spray or line with unbleached parchment liners.
- Use the shredding disc of your food processor or the side of a box grater to shred the zucchini. Set aside in a large bowl.
- No need to rinse out the food processor bowl, but change to the "S" blade. If you shredded the zucchini by hand, you can use a processor, blender or a heavy wooden spoon and some elbow grease to mix together the almond butter, banana, dates, maple syrup and egg. Then add in the cacao powder, instant coffee and salt. Continue to mix until a sticky muffin batter forms. Stir in the zucchini and the chocolate chips by hand.
- Spoon into prepared muffin tins, or use a cookie scoop. Top with additional chocolate chips, if desired. Bake in preheated 375 degree oven for 20 minutes.
- Leave in muffin tin until cool enough to transfer to wire rack. Store in an airtight container in the fridge for 5 days.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Laurie
Love these! I keep mine in the freezer for afternoon snacks–my last batch is almost finished. Time to make more!
Debra Klein
They’re safest in the freezer….or I could eat a whole batch in one sitting!
Lisa Fetty
Can I add the zucchini to the blender to make it finer in texture or is it needed to be somewhat larger pieces in order to provide bulk? Also, can I omit the coffee and add cocoa?
Jen
I absolutely love these! I have made them many times since first coming across this recipe last May in search of healthier eating, it’s hard to believe these are good for you with how decadent they taste. I will treasure this recipe, thank you!
Debra Klein
You’re welcome! Thank you for taking the time to leave that note!
Tina
These muffins were so good and perfect for Sunday brunch! Love how quickly they come together.
Debra Klein
Thanks Tina…what lucky brunch guests!
Mary
Such an interesting ingredient list! I love chocolate and zucchini in baked goods so why not throw in some dates, bananas, and coffee? These are moist and delicious!
Debra Klein
Right? It’s a super lineup!
Lisa
These look great, but I don’t see where it lives how much cacao powder goes into the batter.
Jen
Hi Lisa, it is 1/4C cacao. Glad I have this printed, it’s a real gem!
Debra Klein
Hey Jen, thank you for letting Lisa know! So glad you love this recipe as much as we do.
Lisa
Great-thank you!
Debra Klein
So sorry…and thank you for pointing that out! I’ve updated the recipe card to reflect it’s 1/4 cup cacao powder.
Lisa
Thank you-can’t wait to try this recipe!
Debra Klein
You’re welcome Lisa. Enjoy.
Lisa Mitchell
So these tasted absolutely delicious! I’m just wondering if I did anything wrong because they were very flat. I just can’t believe they don’t need any flower. I love what a healthy option they are.
Debra Klein
They don’t rise a ton, but they shouldn’t be super flat. I’ll add a note to whisk the egg before adding to the other ingredients…that should help.
Nora
These muffins are just perfect! Especially to be able to get the little ones to eat some zucchini! Perfectly hidden!
Dee Broughton
It’s really hard to pull off an indulgent yet healthy dessert but I think you’ve done it! I’m making these muffins this week and will let you know how they turn out! Thanks for sharing.
Debra Klein
You’re welcome…keep me posted!
Dana D
These are so good! I figured I’d like them after reading the recipe, but thought my husband would be a hard-sell if I told him the ingredients. He walked through the kitchen as I was whipping them up but didn’t comment — even when I said they were healthy. When they cooled he said they were delicious, and I could make them anytime I wanted. Awesome! Thank you for a great recipe!
Debra Klein
Thanks so much! Love to hear about a healthy win!
Carmen
Hi, do you think I can substitute the egg to make this vegan?
Debra Klein
Yes, definitely. I’ve made this recipe using 1 flax egg (mix together 1 Tablespoon ground flax with 3 Tablespoons water and let sit for 5 minutes, then stir again and add to recipe as you would the egg). It’s a bit denser, but you will still get a good and delicious result.
Kim
These were outstanding, moist, chocolatey but still tasted healthy and doesn’t leave you jittery from all the sugar. Thank you, the recipe is ingenious
Debra Klein
Aw…thanks so much and you are welcome!