Looking for a delicious and healthy way to enjoy fresh summer zucchini? These healthy chocolate zucchini muffins are a great option. Made with simple ingredients, these healthy zucchini muffins contain no refined sugar and have just 158 calories a muffin.
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Do you love chocolate muffins from the bakery, coffee shop or grocery store? As delicious as they are, most store-bought and bakery chocolate muffins contain massive amounts of sugar. The average coffee shop muffin contains over 500 calories and upwards of 50 grams of sugar.
There is definitely a better way to enjoy muffins in a healthier way. These healthy chocolate zucchini muffins are loaded with chocolate flavor all while containing zero grams of refined sugar.
What do I need to make healthy chocolate zucchini muffins?
- Fresh zucchini, about 2 medium
- Granular monk fruit sweetener, like Whole Earth Granular Sweetener
- Unflavored coconut oil, like Carrington Farms
- Eggs
- Vanilla extract
- Whole Wheat Flour
- Cocoa powder
- Baking Soda
- Salt
- Sugar free chocolate chips, like Lily’s Dark Chocolate Baking Chips
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make muffins healthy?
When looking to bake a healthier muffin recipe, the ingredients like Whole Earth sweetener, Lily’s Dark Chocolate Baking Chips and the Carrington Farms coconut oil are all fantastic options.
I use these ingredients in some of my other healthier breads and muffins:
- Banana Protein Muffins
- Healthy Blueberry Muffins
- Banana Blueberry Oatmeal Muffins
- Healthy Pumpkin Muffins
- Lemon Blueberry Loaf
- Healthy Chocolate Banana Bread
- Healthy Carrot Cake Loaf
- Strawberry Banana Bread
- Healthy Pumpkin Bread
How do you shred zucchini?
Using a grater, press and slide the surface of the zucchini over the holes of the grater. This will create fine shreds of zucchini.
The shredded zucchini will be quite watery. Before baking shredded zucchini, you’ll need to press out and remove the excess water. You can do this by placing the shredded zucchini in a fine-mesh sieve.
By pressing on the shredded zucchini the excess water will drain out the bottom of the sieve, rendering the zucchini that is ready to be added to the muffin batter.
Do you leave skin on zucchini for muffins?
Yes. When shredding zucchini for breads and muffins you leave the skin on.
Ingredient Substitutions and Recommendations:
- Flour – I used whole wheat flour in this recipe, however, you can also use all purpose flour instead.
- Granular Sweetener – I used Whole Earth granular sweetener, to keep these muffins sugar free. If you would prefer a more traditional chocolate muffin recipe, you can use regular, granulated sugar.
- Chocolate Chips – I used Lily’s Dark Chocolate Baking Chips to keep these muffins refined sugar free. However, you can substitute any chocolate chip (dark or semi-sweet) of your preference.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
How do I make healthy zucchini muffins?
- First, start by mixing the dry and wet ingredients separately. Wet ingredients are the shredded zucchini, sweetener, eggs, oil and vanilla. Dry ingredients include the flour, cocoa powder, baking soda and salt.
- To mix the batter, combine the wet ingredients gradually with the dry ingredients. Do you best to not overmix the batter. Once all the ingredients are incorporated, fold in the chocolate chips.
- Divide the batter into a muffin tin, filling each cup to nearly 3/4 full. Top with a few extra chocolate chips, if desired.
- Bake the muffins at 350 degrees for 18-20 minutes. To test the muffins for doneness, insert a toothpick into the center of a baked muffin. If the toothpick comes out clean and crumb-free the muffins are done baking.
Tips for baking muffins:
- I highly recommend using these nonstick silicone baking cups when making muffins. Often with paper liners, the muffins stick to the paper making it hard to remove the muffin. Also, with these silicone baking cups, there’s no need for the added oil of baking spray. The muffins slide out of the liners with ease every time.
- If you have a second muffin tin, I recommend placing the muffins in every other cup. This allows air to circulate around every muffin while baking. The muffins bake evenly and create an attractive “dome” appearance.
- Once done baking, let muffins cool slightly before removing them from the muffin tin and silicone cups. Handling the muffins while hot may cause the muffins to sink in the center.
Frequently asked questions about making chocolate zucchini muffins:
Chocolate zucchini muffins taste just like a traditional chocolate muffin. When baked into breads and muffins, zucchini has little to no flavor and creates a moist, cake-like texture.
Soggy zucchini muffins are most likely due to not pressing out the excess water from the shredded zucchini. Soggy muffins could also be caused from not baking long enough. Muffins should be baked at 350 degrees for at least 18-20 minutes.
Dry zucchini muffins often result from two different scenarios. First, dry muffins are most often created from over-baking. Muffins need at a maximum, 20 minutes in the oven at 350 degrees. Any longer and they will become dry. Dry muffins can also be due to overmixing the batter.
Chocolate zucchini muffins can be stored at room temperature and will keep for 2-3 days. For best results, store muffins in an airtight container in the refrigerator. Kept refrigerated, muffins will last for 5-7 days.
Yes, chocolate zucchini muffins are great for freezing. For best results, wrap each muffin individually, then store in a freezer bag or container. Kept frozen, muffins will last for up to three months.
To thaw, microwave on the defrost setting for 30-45 seconds. Muffins can also be thawed at room temperature.
Love baking muffins? Check out more of our best muffin recipes:
- Healthy Peach Muffins
- Lemon Poppy Seed Muffins
- Healthy Chocolate Muffins
- Peanut Butter Banana Muffins
- Healthy Carrot Cake Muffins
- Pumpkin Chocolate Chip Protein Muffins
- Blueberry Protein Muffins
- Healthy Apple Muffins
- Healthy Cranberry Orange Muffins
- Pumpkin Apple Streusel Muffins
- Glazed Gingerbread Muffins at Real Housemoms
If you loved this zucchini recipe, check out our other ideas for enjoying zucchini:
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Healthy Chocolate Zucchini Muffins
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 1/2 cups zucchini shredded (about 2 medium zucchini) and pressed to remove excess water
- 1/2 cup granular monk fruit sweetener like Whole Earth
- 1/2 cup unflavored coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup No sugar added chocolate chips like Lily’s Dark Chocolate Baking Chips
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with silicone baking cups or paper liners. Set prepared pan aside.
- In a mixing bowl, combine the wet ingredients; shredded zucchini, sweetener, oil, eggs and vanilla. Combine with a whisk.
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda and salt. Using a rubber scraper, gradually add the dry ingredients to the wet ingredients. Once the dry ingredients are well incorporated with the wet ingredients, fold in the chocolate chips. Do your best to not overmix the batter.
- Spoon the batter into the prepared muffin tin, filling each cup nearly 3/4 full. Top each muffin with a few additional chocolate chips, if desired.
- Bake at 350 degrees for 18-20 minutes at 350 degrees. To test the muffins for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean and crumb-free, the muffins are done baking.
- Let muffins cool for at least 10 minutes before serving.
Notes
Nutrition
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