Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are soft, sweet, and packed full of zucchini! It’s currently zucchini season, and it’s everywhere. We are all looking for new ways to use up our summer squash! These chocolate muffins are the perfect way, and they make a great grab and go snack!

Do you love Muffins? Try these Rhubarb Crumble Muffins, or these Cinnamon Carrot Ginger Muffins!

How can I make these Double Chocolate Zucchini Muffins Dairy Free?

These chocolate chip zucchini muffins are naturally dairy free. Just make sure your chocolate chips are dairy free. There is no other dairy in the recipe because we use olive oil instead of butter.

Can I make these Zucchini Muffins Gluten Free?

Yes, these muffins can easily be made gluten free. Swap out the regular flour for a gluten free all purpose flour like Bobs Red Mill. Make sure your cocoa powder, and the rest of the ingredients are also gluten free.

Ingredients needed for these Healthy Zucchini Muffins!

These muffins come together super quickly and in one bowl.

Olive Oil – Add the fat and moisture to these muffins. You can use an alternative oil if you like in this recipe.

Maple Syrup – This is the sweetener. You can also use honey if needed!

Eggs – Two large eggs are used in these chocolate muffins, they add texture and help the muffins rise!

Grated Zucchini – The star of the recipe, you’ll need 1/5 cups of grated zucchini. No need to drain the zucchini for these muffins.

Flour – Either regular all purpose flour or gluten free flour can be used for these muffins.

Cocoa Powder – To give these muffins their double chocolate goodness, a simple 1/4 cup of cocoa powder is needed. I prefer dutch processed cocoa powder because I like the taste better. Use whatever you have on hand though!

Baking Powder & Baking Soda – Used for levening these muffins. The best tip is to make sure these aren’t old. They are best used within about six months.

Cinnamon – Adds a little bit of spice to these muffins, but if you’re not a fan, you can definitely leave it out.

Salt – Sea salt is used in this recipe. Finely ground is best.

Chocolate Chips – Use whatever chocolate chips you prefer! My kids love when I used milk chocolate chips, but if you need these muffins dairy free, use dark chocolate!

How to make these Healthy Chocolate Zucchini Muffins?

Preheat the oven to 350° and line a muffin tin with paper liners.

In a large bowl, whisk together the maple syrup and oil. Add in the eggs and whisk until well combined.

Add in the flour, cocoa powder, cinnamon, salt, baking soda, and baking powder, mix until just combined.

Fold in the zucchini and then the chocolate chips.

Scoop the muffin batter evenly into 12 muffins cups. Top with a few chocolate chips each.

Bake in the oven for 18-22 minutes. Remove from the oven and let them cool in the pan for five minutes. Then remove them from the muffin tin and transfer to a wire rack to cool completely.