Healthy Chocolate Zucchini Muffins

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Super easy, delicious, and healthy double Chocolate Zucchini Muffins packed with nourishing ingredients and big flavor. Gluten-free, vegan, and refined sugar-free!

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These super decadent and delicious -yet healthy- Double Chocolate Zucchini Muffins had me giddy with excitement to share them with you because they are just too tasty. And furthermore? It’s truly hard to believe that they are both gluten-free and vegan, as they have the most absolute perfect texture.

a mixing bowl filled with a shiny chocolate batter
a stack of chocolate muffins sprinkled
a close up of a chocolate zucchini muffin

Why You Will Love This Recipe

  • These healthy muffins taste of a rich, chocolate flavor that you would never guess included zucchini.
  • They are easy to make.
  • These gluten-free chocolate muffins have a perfectly fluffy, fudgy texture.
  • Packed with wholesome, nutrient-dense, guilt-free ingredients.
  • These are great for breakfast, dessert, or a snack.
  • Zucchini muffins are super kid-friendly and a great way to sneak some greens into a diet.
  • Gluten-free, dairy-free, soy-free, vegan, grain-free, and refined sugar-free (dependent upon chocolate chips used!).
a stack of zucchini muffins against a blue backdrop

Why Zucchini?

Apart from the nutritional value of adding veggies into your treats and sneaking in some green power for your kids, adding zucchini to baked goods results in a lovely moist texture that is hard to duplicate with much else.

4.94 from 48 votes (42 ratings without comment)

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Recipe Rating



  1. 5 stars
    One of our favorites! We make it with ground sunflower seed meal instead of almond flour (due to allergies), and it works great. Sooo delicious!

  2. 5 stars
    I made these last night and we are enjoying them for breakfast this morning as I type and wow! They are so good. Incredibly moist, fudgy, and decadent tasting. We are going to make these all summer long!

  3. 5 stars
    These muffins were phenomenal. Like “I didn’t notice they were gluten free” good. Thank you for making a delicious muffin that I don’t feel guilty eating. kk bye. I’m off to try all your other muffin recipes.

  4. 5 stars
    These muffins were so unbelievably moist and flavorful. I’m looking forward to our summer zucchini crop so I can make more.

  5. This recipe is amazing! I made it twice but the second time the muffin tops caved in a little. I’m not sure what I did differently, but I wanted to ask do you melt the coconut oil so that all the wet ingredients come together smoothly? Not sure if melting the coconut oil slightly made the tops cave in.

    1. Hi Rebecca! I’m so very happy to hear that! I either warm the coconut oil to melt it or allow it to soften/melt a bit at room temperature (I will update the recipe card with that, thanks!), but that should not makes the tops cave in. A few things can contribute to that are under-baking and pulling out of the oven too soon, opening the oven door too many times during cooking, using baking powder that might be on its last leg (not quite as active as it should be) and some ovens just aren’t very consistent with oven temps and may require a bit less or more time each time. I hope this helps! 🙂

  6. 5 stars
    These were so good. I brought them to a family gathering with guests who have various food allergies (primarily eggs and gluten) and everyone, particularly the non-vegan/non-allergic crowd devoured them. I’ll have to double the recipe next time. Thanks!

        1. Hi! I haven’t tested it without zucchini so I can’t attest to how well it would turn out, but you can replace it with pretty much any shredded veggie of choice. Any kind of squash and grated carrot would make great substitutions. I hope this helps! 🙂

  7. I’ve always wanted to try zucchini muffins out! I have everything the recipe calls for, so I might have to whip up a batch this weekend. I really appreciate all your ingredient tips 🙂