Healthy & Moist Chocolate Zucchini Muffins – Guilt-Free Treat

Healthy & Moist Chocolate Zucchini Muffins

Healthy & Moist Chocolate Zucchini Muffins – Guilt-Free Indulgence!

Craving rich, chocolatey muffins that are secretly healthy? These Healthy & Moist Chocolate Zucchini Muffins are the answer! They’re ultra-soft, deeply chocolatey, and packed with grated zucchini to add moisture, nutrients, and a hint of green goodness without anyone knowing.

Perfect for breakfast, snacks, or dessert, these muffins taste like a decadent treat but are made with wholesome ingredients you can feel good about.


H2: Why You’ll Love These Chocolate Zucchini Muffins

  • Moist & Fudgy – Thanks to zucchini and yogurt, these muffins stay incredibly soft.
  • Naturally Sweetened Options – Make them with honey or maple syrup for a refined sugar-free option.
  • Hidden Veggies – A delicious way to sneak in extra vegetables for picky eaters.
  • Quick & Easy – Ready in about 30 minutes with simple pantry ingredients.

H2: Ingredients You’ll Need

  • 1 cup all-purpose or whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1 cup grated zucchini (moisture squeezed out)
  • 1/2 cup honey, maple syrup, or coconut sugar
  • 2 eggs
  • 1/4 cup melted coconut oil or olive oil
  • 1/2 cup plain Greek yogurt or buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips or chunks

H2: How to Make Healthy Chocolate Zucchini Muffins

H3: Step 1 – Prepare the Batter

  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

H3: Step 2 – Mix Wet Ingredients

  • In another bowl, combine eggs, honey (or sweetener), oil, yogurt, and vanilla. Stir in grated zucchini.

H3: Step 3 – Combine & Add Chocolate Chips

  • Gently mix wet ingredients into dry ingredients until just combined. Fold in chocolate chips.

H3: Step 4 – Bake

  • Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

H3: Step 5 – Cool & Enjoy

  • Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

H2: Tips for the Best Chocolate Zucchini Muffins

  • Squeeze the zucchini well to remove excess moisture for perfect texture.
  • Don’t overmix – stir just until ingredients come together for light, fluffy muffins.
  • Add nuts, shredded coconut, or dried fruit for extra flavor and texture.

H2: How to Store These Muffins

  • Room Temperature: Store in an airtight container up to 3 days.
  • Fridge: Keep up to 5 days for maximum freshness.
  • Freezer: Freeze individually wrapped muffins up to 2 months; thaw at room temp or warm in the microwave.

H2: Why Chocolate Zucchini Muffins are a Healthy Choice

Thanks to zucchini, these muffins offer fiber, vitamins, and minerals while staying low in added fats. Using Greek yogurt boosts protein, and natural sweeteners like honey or maple syrup reduce refined sugar content.

Can I make these muffins gluten-free?

Yes! Substitute the flour with a gluten-free all-purpose blend.

Can I use almond flour?

Almond flour alone won’t give the same structure. If you’d like to try, combine it with a gluten-free blend.

Do I have to peel the zucchini?

No, the peel softens during baking and adds nutrients. Just grate and squeeze out excess water.

Print
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Moist chocolate zucchini muffins topped with chocolate chips on a white plate.

Healthy & Moist Chocolate Zucchini Muffins


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  • Author: emma
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Moist, fudgy, and secretly healthy chocolate zucchini muffins made with Greek yogurt, cocoa powder, and natural sweeteners. Perfect for breakfast or snacks.


Ingredients

Scale

1 cup all-purpose or whole wheat flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup grated zucchini, moisture squeezed out

1/2 cup honey or maple syrup

2 eggs

1/4 cup melted coconut oil

1/2 cup Greek yogurt

1 tsp vanilla extract

1/2 cup mini chocolate chips


Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

2. In a large bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon.

3. In another bowl, mix eggs, honey, oil, yogurt, vanilla, and zucchini.

4. Combine wet and dry ingredients until just mixed, fold in chocolate chips.

5. Divide batter among muffin cups and bake 18–22 minutes.

6. Cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

You can make these gluten-free by using a 1:1 gluten-free flour blend.

Store muffins in an airtight container for up to 4 days or freeze for up to 2 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 12g
  • Sodium: 170mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 35mg

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