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5 from 9 votes

Double Chocolate Zucchini Muffins

Double chocolate zucchini muffins are rich, moist and loaded with flavour. Made with healthier ingredients, these muffins are free from butter and refined sugars, making them a perfect lunchbox snack or quick breakfast. This healthy chocolate zucchini muffins recipe is also a great way to use up garden zucchinis!
Prep Time10 mins
Cook Time20 mins
0 mins
Total Time30 mins
Course: healthy, lunchbox, Snack
Cuisine: Australian
Servings: 12 muffins
Calories: 194kcal


  • 1 ½ cups plain flour use white or wholemeal (wholewheat) flour
  • 1 ½ tsp baking powder
  • ½ cup cocoa powder or raw cacao powder
  • ¼ tsp 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 tsp vanilla extract or paste


  • 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 and choc chips) together with a pinch of salt.
  • Add the wet ingredients (maple syrup, zucchini, egg, oil, yoghurt, milk and vanilla) and mix until all ingredients are combined.
  • Spoon the mixture evenly among the 12 paper cupcake cases.
  • Bake for 15-20 minutes, or until the muffins are firm to touch and cooked through. Transfer to a wire rack to cool completely.


The muffins will keep in an airtight container for 3-4 days or can be stored in an airtight container in the freezer for up to 3 months.
To thaw, simply leave the muffins at room temperature, or de-frost in the microwave on low heat. They can also be placed straight from the freezer into lunchboxes and will thaw before snack time. This makes chocolate zucchini muffins a quick and convenient grab-and-go snack on busy mornings.
There is no need to drain the excess moisture from the grated zucchini before baking. This recipe takes the water content into account.
To keep this recipe egg free, the egg can be substituted for ¼ cup apple puree or a little extra olive oil. 
To keep this recipe completely free from refined sugars, select a sugar free chocolate or a dark chocolate with low sugar content. 
Wholewheat or white flours can be used in this recipe.


Calories: 194kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 274mg | Fiber: 2g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg