These double chocolate zucchini muffins are gluten-free and naturally sweetened. They’re full of healthy fats and protein which make them the perfect snack or breakfast because they keep you full for so long. They’re moist, dense, and absolutely delicious!
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When it’s zucchini season I feel like there are so many zucchinis, you can’t give them away. Well, this recipe is a fantastic way to use them up and the muffins keep really well in the freezer. They’re also the perfect way to sneak some vegetables in.
Tips for Making Double Chocolate Zucchini Muffins
- Use the best quality chocolate you can: The chocolate makes or breaks these, so the better the chocolate, the better the final result.
- Squeeze excess moisture from the zucchinis: This step is optional but if you don’t squeeze the extra moisture from the zucchinis, the muffins become soggy and fall apart really easily. They also take longer to cook. They still taste good which is the important thing, so feel free to skip this step if you don’t feel like washing a towel.
- Use a kitchen towel to squeeze the zucchinis: Paper towels just tear and don’t soak up all the moisture so use a proper towel if you’re going to do this step.
- Cool the butter: Make sure that the melted butter is not hot. If it is hot, it will cook the eggs before they are in the batter and you’ll get little bits of scrambled eggs throughout your muffins.
- Check your zucchinis for holes: Particularly if your zucchinis are homegrown, look for little holes on the outside. These might indicate that a little insect has burrowed its way in and you may want to make sure they aren’t still in there before you grate your zucchinis.
How to Make Double Chocolate Zucchini Muffins
Time needed: 45 minutes.
Here’s how to make healthy zucchini muffins including the reasoning behind the instructions.
- Process oats
First, process the oats to make oat flour. You can also buy this in the store but it’s more economical to make it yourself.
- Mix dry ingredients
Mix the dry ingredients together (oat flour, almond meal, cocoa powder, baking soda, salt). Squeeze the excess moisture from the zucchini and then add this to the dry ingredients and mix. By coating the zucchini with the flour first, it ensures it doesn’t sink to the bottom.
- Mix wet ingredients
Mix together the wet ingredients (eggs, butter, maple syrup, and vanilla extract). Add the wet ingredients to the dry ingredients (or vice versa whatever works for you), then stir until evenly combined. This method ensures all the ingredients are evenly distributed throughout the batter.
- Place in muffin pan
Distribute the thick batter between 12 muffin cases. I like to use the two spoon method for this (scoop up a spoonful of batter with one spoon and push it off with another) but you can easily use an ice-cream scoop instead if you like.
Bake at 350F for 25-35 minutes. When I tested this recipe without squeezing the zucchini first, it took a full 35 minutes. They cooked faster when there was less moisture in the mixture. You can tell the muffins are ready when they’re golden brown around the edges, firm to touch and a toothpick comes out clean.
Allow them to cool in the tin for 15 minutes before removing or they will crumble apart (I speak from experience here). After 15 minutes, move to a wire cooling rack to cool completely. If you leave them in the pan to cool completely, the steam gets trapped underneath and the bottoms go soggy (I also made this mistake).
Double chocolate zucchini muffins will keep in an airtight container in the fridge for a week or in the freezer for 3 months.
Frequently Asked Questions
Sure! Simply replace the butter with coconut oil (I prefer refined so there is no coconut taste) and replace the eggs with flax eggs. If you haven’t heard of flax eggs before check out this great blog post from Cookie and Kate.
Yes. I would replace the almond meal with more oatmeal flour. However, this will drastically increase the amount of carbohydrates in the recipe. Women with PCOS are recommended not to eat too many carbs, so be aware of this when it comes to portion sizes.
Because they contain both cocoa powder and chocolate. I recommend using 85% dark chocolate because it generally contains less sugar.
Granted “healthy” is a subjective term, but here are a few reasons why these double chocolate zucchini muffins are better than the average store-bought muffin.
- These muffins contain oatmeal. Oatmeal, particularly old-fashioned (a.k.a rolled oats), can help aid weight loss, lower blood sugar levels, and reduce the risk of heart disease. Oats can help weight loss because they are high in beta-glucan fiber. This particular type of fiber promotes the feeling of fullness so you can feel satisfied and full while consuming fewer calories.
- Zucchinis are also high in fiber which contributes to the feeling of fullness after you eat.
- The almond meal used in these chocolate muffins is a good source of protein and healthy fats. Combined with butter, which is also considered a healthy fat, the fats help slow the absorption of sugar and prevents blood sugar spikes and drops.
- And on the subject of sugar… these zucchini muffins do not contain refined-sugar. They are naturally sweetened with maple syrup. Although maple syrup does still contain sugar, the effects of this when eaten with fat, fiber, and protein are not as dramatic as if it were eaten by itself.
- Chocolate can provide a mood boost, so along with all the nutrition there’s a little bite of happiness in there too!
If you like muffins check out these recipes…
- Lemon Almond Muffins
- The Best Apple Cinnamon Muffins
- Make Ahead Egg Muffins
- Healthy Blueberry Oatmeal Muffins
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If you make this recipe, please let me know in the comments below or tag me on Instagram @lemonandsophia! I love hearing what people think and what changes or additions you make.
Double Chocolate Zucchini Muffins
- Food processor
- Muffin pan
- 1½ cups old-fashioned oats
- 1½ cups almond meal
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup chopped 85% dark chocolate or chocolate chips about 75g
- 2 cups grated zucchini
- 3 eggs beaten
- 6 tbsp butter melted and cooled
- ½ cup maple syrup
- 1 tsp vanilla extract
- Preheat the oven to 350°F. Grease a muffin pan or line it with muffin cases.
- Add the old-fashioned oats to a food processor and process on high until it forms a fine flour, about 1 minute. Place the oat flour in a bowl with the almond meal, cocoa powder, baking soda, sea salt, and chopped chocolate. Stir until evenly combined.
- (Optional) Place the grated zucchini on a clean towel, roll up, and squeeze as much moisture out as you can. You can skip this step but the muffins will be a little soggy and will take longer to cook through.
- Add the zucchini to the dry ingredients and mix until evenly distributed.
- In a separate bowl, combine the beaten eggs, melted, cooled butter, maple syrup, and vanilla extract. When the liquid ingredients are combined add them to the dry ingredients and zucchini and stir them all together. The batter will be quite thick.
- Evenly distribute the batter between the 12 muffin cases. It takes approximately one heaped tablespoon per case.
- Bake for 25-35 minutes. The muffins are done when they are golden brown around the edges, firm to touch, and a toothpick inserted comes out clean.
- Allow to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.