Super easy, delicious, and healthy double Chocolate Zucchini Muffins packed with nourishing ingredients and big flavor. Gluten-free, vegan, and refined sugar-free!
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.
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!).
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.
How to Make Chocolate Zucchini Muffins
Tips, Tricks, and Substitutions
Arrowroot starch, corn starch, or potato starch can be used in place of tapioca starch.
I like to use cacao powder for its added benefits, but you can use cocoa powder instead.
I like to use allergy-friendly dark chocolate chips from Pascha or Enjoy Life, but any chocolate chips of your choice can be used! If you do not have chocolate chips on hand, you can simply chop any chocolate bar to use in its place too.
Coconut sugar can be replaced with any granulated sweetener of your choosing. I haven’t tested these muffins with a liquid sweetener, but I do think raw honey or maple syrup would work beautifully in coconut sugar’s place too.
This ingredient really adds a lot to the texture and moistness of these muffins. If you do not have cashew butter on hand, any nut or seed butter will work well in its place! I like using almond butter or sunflower seed butter, but peanut butter and tahini make excellent choices as well.
Psyllium Husk Powder
This is my secret ingredient! I really love psyllium husk powder’s ability to mimic eggs in vegan baked goods. This adds some moist fluffiness and holding power to these muffins that are hard to duplicate, but in a pinch adding two teaspoons of ground flaxseed in its place will work too!
These muffins keep lightly covered at room temperature for up to two days. For any longer than that, I advise storing it in an airtight container in the refrigerator for up to one week. You can even freeze these muffins for up to 6 months in a freezer-safe container.
More Delicious Muffin Recipes
Healthy Chocolate Zucchini Muffins
- 1 3/4 cup almond flour
- 5 tablespoons tapioca starch
- 1/2 cup cacao powder or cocoa powder
- 1/2 cup coconut sugar or any granulated sweetener of choice
- 1 1/2 teaspoons psyllium husk powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt or pink salt
- 1 cup milk of choice I like to use unsweetened almond milk
- 1/4 cup coconut oil or butter
- 1/4 cup cashew butter unsweetened
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini about 1 whole average zucchini
- 1/2 cup chocolate chips of choice I like to use at least 70% chocolate
- Preheat oven to 350F (180C).
- In a large bowl, combine the dry ingredients (almond flour through salt). Stir until well combined.
- Add the wet ingredients (milk through vanilla). Whisk until smooth.
- Fold in the zucchini. Then fold in the chocolate chips.
- Fill a greased muffin pan and/or muffin liners to the top with the batter.
- Bake for 20-24 minutes or until firm and a toothpick inserted in the center of a muffin pulls out clean.
- Let them cool for 10 minutes before serving.