Healthy chocolate zucchini muffins are a great way to use up excess zucchinis from the garden! Made with healthier ingredients like Greek yoghurt, naturally sweetened with maple syrup (no refined sugars) and dotted with oozy dark chocolate chips, they are moist, chocolatey and so delicious.
Why you’ll love this recipe
- Quick and easy – simply mix the wet + dry ingredients together and give them 15 minutes in the oven.
- Healthy – made with Greek yoghurt, maple syrup, zucchini, olive oil (no butter) and a handful of simple pantry ingredients. Adaptions can also be made to make them dairy-free and egg-free.
- Versatile – enjoy them for breakfast, a light snack, lunchbox treat or dessert.
- Freezer-friendly – make a double batch and freeze them, ready for an instant snack.
- Ultra-moist – these muffins are packed with moisture from the Greek yoghurt, grated zucchini, olive oil and egg.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Zucchini – the star ingredient! You will need 2 cups of finely grated zucchini (approximately 2 small zucchinis). They pack loads of moisture and nutrition into the muffins, but you won’t taste them in the final result. There is no need to squeeze the excess moisture from the zucchini in this recipe.
- Plain flour – use white, or wholemeal (or white wholemeal) flour.
- Baking powder – the leavening agent, used for the rise in the muffins. Check the expiry date on the packet, as expired baking powder won’t work as effectively.
- Cocoa powder – for the base chocolate flavour in the muffins. Use a good quality cocoa powder for best results. You can also use cacao powder, if preferred.
- Greek yoghurt – for moisture, flavour and texture. Use regular, full-fat Greek yoghurt for best results. If you require dairy-free muffins, swap for coconut yoghurt or another dairy-free yoghurt of choice.
- Maple syrup – I use pure maple syrup as the natural sweetener in this recipe. You can also swap for honey or brown rice syrup.
- Egg – one large egg adds moisture and also helps to bind the muffins. If you require the muffins to be egg-free, you can use ¼ cup applesauce instead.
- Milk – I use regular cows’ milk, but you can use any type of plant-based milk that you prefer.
- Olive oil – a little light tasting (mild) olive oil is required for moisture and to help bind the muffins.
- Chocolate chips – I use sugar-free baking chips, but any type of chocolate chip will work. Sprinkle a few extra chocolate chips over the top of the muffins before baking, for an extra chocolate hit.
Step by step instructions
**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.
Step 1 – Mix the dry ingredients (flour, baking powder, cocoa powder, cinnamon) together in a bowl until combined.
Step 2 – Add the wet ingredients (zucchini, yoghurt, milk, vanilla, oil, maple syrup and egg) along with the chocolate chips to a bowl and mix until combined. Add the wet and dry ingredients and fold the batter until just combined.
Step 3 – Bake;
Divide the batter evenly into a muffin tray with 12 paper cases. Bake for around 13-15 minutes, or until fluffy and completely cooked through. Transfer to a wire rack to cool completely.
Expert tips
- Don’t overmix the batter, or the muffins will be dense and flat. We want them to be light and fluffy, with a tall rise. Fold the ingredients together until just combined.
- Wait until the muffins have cooled before attempting to remove them from the paper cases. Freshly baked muffins will stick to the paper slightly.
- Don’t overcook them, or they will dry out.
- Measure the flour accurately, as adding too much flour to the batter will make the muffins dry.
- Store them in an airtight container at room temperature for 3-4 days. The grated zucchini will keep them moist.
- Add a sprinkle of extra chocolate chips over the top of the muffins before baking.
FAQs
These muffins freeze and thaw beautifully, making them perfect for making ahead for easy snacks and school lunches. To freeze, allow the muffins to cool completely. Wrap them and place them in an airtight container in the freezer for up to 3 months. Thaw them in the fridge overnight, or at room temperature before eating. They can also be reheated in the microwave.
When cooked, the muffins will spring back slightly when gently pressed on top. A wooden skewer inserted into the middle should come out clean, with a few crumbs. If there is wet batter on the skewer, they need a little more time. As all ovens vary slightly, cooking times will vary. Start checking the muffins around 12 minutes and work from there.
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Double Chocolate Zucchini Muffins
Ingredients
- 215 grams plain flour (1 ½ cups) use white or wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- ½ cup cocoa powder or raw cacao powder
- ¼ teaspoon ground cinnamon
- ½ cup dark chocolate chips
- ½-3/4 cup maple syrup or honey, brown rice syrup or other sweetener of choice
- 2 cups grated zucchini finely grated
- ¼ cup olive oil
- 1 egg
- ½ cup Greek yoghurt
- ¼ cup milk
- 1 teaspoon vanilla bean paste or extract
Instructions
- Pre-heat oven to 200 °C (390 F). Line a 12 hole muffin tray with paper cases.
- Mix the dry ingredients (flour, baking powder, cocoa, cinnamon) together.
- Mix the wet ingredients (maple syrup, zucchini, egg, oil, yoghurt, milk and vanilla) along with the chocolate chips in a separate bowl until combined.
- Add the wet ingredients to the dry ingredients and fold until just combined.
- Divide the mixture evenly among the 12 paper cases.
- Bake for 13-15 minutes, or until the muffins are firm to touch, fluffy and cooked through. Transfer to a wire rack to cool completely.
Video
Notes
- Zucchini – the star ingredient! You will need 2 cups of finely grated zucchini (approximately 2 small zucchinis). They pack loads of moisture and nutrition into the muffins, but you won’t taste them in the final result. There is no need to squeeze the excess moisture from the zucchini in this recipe; the moisture is accounted for.
- Milk – I use regular cows’ milk, but you can use any type of plant-based milk that you prefer.
- Don’t overmix the batter, or the muffins will be dense and flat. We want them to be light and fluffy, with a tall rise. Fold the ingredients together until just combined.
- Wait until the muffins have cooled before attempting to remove them from the paper cases. Freshly baked muffins will stick to the paper slightly.
- Don’t overcook them, or they will dry out.
- Store them in an airtight container at room temperature for 3-4 days. The grated zucchini will keep them moist.
- Measure the flour accurately, as using too much flour will make the muffins dry.
- Add a sprinkle of extra chocolate chips over the top of the muffins before baking.
- Freezing; These muffins freeze and thaw beautifully, making them perfect for making ahead for easy snacks and school lunches. To freeze, allow the muffins to cool completely. Wrap them and place them in an airtight container in the freezer for up to 3 months. Thaw them in the fridge overnight, or at room temperature before eating. They can also be reheated in the microwave.
- Please note that the nutrition information is based on the batter and frosting being divided into 12 cupcakes, with one cupcake being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the cupcakes.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in September 2019, but was re-published with new information, helpful tips and photos in July 2022.
Haidee says
Delicious and very moist..
Andrea Geddes says
Hi Haidee! I’m so happy you enjoyed them! Thanks for taking the time to leave a comment and let me know. Andrea 🙂
Jennifer says
I didn’t love this recipe. I used 1/4 cup maple syrup and the cakes were bitter – they definitely needed more. Additionally the batter stuck to the paper cups which was annoying. The kids didn’t like them but they have liked other choc-zucchini muffins before.
Andrea Geddes says
Hi Jennifer, I’m not surprised they were bitter if you altered the recipe and only used 1/4 cup maple syrup; the recipe states 1/2 – 3/4 cup! That would have made all the difference, as 1/4 cup wouldn’t be enough to sweeten them with the bitter cocoa. There are also notes throughout the recipe post about the paper sticking to the muffins while they are still warm from the oven but that they are easier to remove when cooled. They can also be made in silicone muffin trays without the paper cases, if preferred. If you try them again, I’d definitely use more maple syrup or brown rice syrup, to taste. Thanks for commenting! Andrea 🙂
K says
Made them, they’re sooo delicious. I used 1/4 cup sugar and 1/4 cup natural sweetener. So many other recipes I found had 1.5 cups of sugar, which isn’t ideal lol.
Andrea Geddes says
Hello! I’m so glad to hear that you enjoyed them, they are a favourite in our house! The mix of sugar and natural sweetener sounds like a great balance.
Monique says
Did you use the sugar and sweetener as an alternative to maple syrup or did you use it in addition?
Andrea Geddes says
Hi Monique! I’m not sure what you mean – I use maple syrup, but this can be swapped for brown rice syrup, honey or your preferred sweetener of choice. If you use sugar or a powdered natural sugar instead of maple syrup, just check the batter in case it needs more moisture (which would have come from the maple syrup). Add a little more milk, if needed.
Jacqueline says
What can I swap yoghurt with? My daughter is allergic to dairy and it’s so he’d to find a good non dairy yoghurt here.
Andrea Geddes says
Hi Jacqueline! You could use a coconut yoghurt or other dairy free yoghurt. The results may differ slightly, but they’ll still be yummy!
Rowena says
In the notes it talks about swapping out the egg, but it’s not listed in the ingredients. Should it be?
Andrea Geddes says
Hi Rowena! Yes, there is one egg in the recipe which can be swapped for applesauce or mashed banana, if needed. Have a great day!
Sarah says
Yum! Chocolate muffins with hidden veg, what a combination! Perfect for getting extra veg into the kids, and to hubby for that matter!
Andrea Geddes says
It certainly is Sarah, thanks!
Gavin says
Well I’ll be damned!! A healthy choc muffin that my kid will eat on the regular and not leave me riddled with guilt. SOLD!!
Andrea Geddes says
Ha, thanks Gavin! It’s definitely a much healthier snack for little ones than regular cake.
Jaimie says
LOVE the hidden veggies! This looks so moist and delicious, I can’t wait to try them.
Andrea Geddes says
Hidden veggies are always a winner!
Sally says
I have some zucchini’s in my crisper at the moment that I really don’t want to go to waste but also, I don’t really like zucchini.. Might have to give these a go – you promise I wont taste the zucchini right?? lol
Andrea Geddes says
Haha, hi Sally! You certainly won’t taste the zucchini. I promise 😀
Sylvie says
I loooove a delicious chocolate muffin recipe and this one looks so moist and decadent! I don’t know a better way to eat my veggies!!
Andrea Geddes says
If only all veggies tasted this good Sylvie! 😀
Alexandra @ It's Not Complicated Recipes says
Wish I had one of these with my coffee right now – they look oh so delicious! Such a good idea to add zucchini 🙂
TheCookingCollective says
Thank you Alexandra! They are so delicious and a great way to sneak in some extra veggies.