Amy's Healthy Baking

Easy Recipes for All Occasions

Send Me Free Recipes!

Healthy Double Chocolate Zucchini Muffins

in Baking· Breakfast· Chocolate· Clean Eating· Gluten Free· Low Fat· Low Sugar· Muffins· Sugar-Free· Vegetarian

JUMP TO RECIPE
Brighten your day with a batch of these healthy chocolate zucchini muffins! Rich cocoa-filled batter is studded with chocolate chips, and zucchini helps keep them really moist and even a bit fudgy (like brownies!). This muffin recipe is easy to make and perfect for breakfast — especially for chocolate lovers!

 

healthy double chocolate zucchini muffins sitting on a white countertop and surrounded by stray mini chocolate chips – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 
Recently, one of my best friends from high school drove into town for a birthday celebration. On Sunday, the morning after the party, she stopped by my house for a short visit before rejoining her other circle of friends at a local brewery for lunch.  

We spent part of our time catching up while sitting on my back patio in comfy wicker chairs (a belated thanks for that birthday present, Mom and Dad!). As we talked, I asked about her garden since she had been sharing plenty of pictures of her produce on Instagram lately… And because I needed ideas for my own patio space!

She quickly listed off her plants, including tomatoes, bell peppers, cucumbers, basil, chard… And a few winter things she planned to plant, like Brussels sprouts and kale and beets.

As I listened, soaking in her knowledge, I started envisioning my dream garden. Meyer lemon trees (I could basically eat these every single day!), basil, rosemary, tomatoes, cucumbers, lettuce, sweet potatoes (although that could be dangerous with my recipe for these!)…
 

a woman's fingers holding a healthy double chocolate zucchini muffin, with lots more muffins visible in the background – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 
And zucchini, so I could bake treats like these healthy double chocolate zucchini muffins! They literally taste like a cross between zucchini bread, muffins, and fudgy brownies. They’re full of rich chocolate flavor, a hint of cozy spices (trust me — chocolate + spices is the best thing in the whole world!), and lots of sneaky zucchini that keeps them extra moist.

They’re my new favorite breakfast… And easy to make! That’s basically the best possible combination, don’t you think??
 

a glass mixing bowl holding the batter used to make healthy double chocolate zucchini muffins – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 

KEY INGREDIENTS TO MAKE HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Let’s talk about what you’ll need to make these healthy double chocolate zucchini muffins! Since you probably have baking staples like baking powder and salt already, we’ll stick with the more interesting ingredients.

Flour. To make these healthy muffins, you’ll start with white whole wheat flour. White whole wheat flour has the same health benefits as regular whole wheat flour, but a lighter taste and texture, which makes it perfect for these tender muffins. That lets their chocolate flavor and super moist texture shine!

Tip: If you’d like to make your healthy double chocolate zucchini muffins gluten-free, then see the Notes section of the recipe. I’ve included my recommendation there!

Cocoa powder. For the first chocolate component of these double chocolate muffins, you’ll need regular unsweetened cocoa powder. It’s also called natural unsweetened cocoa powder — and sometimes just unsweetened cocoa powder! To give these muffins a rich brownie-like flavor, you’ll use almost equal parts of cocoa powder and flour. I know it may seem like a lot… But it yields an incredible taste!

Hint: I don’t recommend substituting Dutched cocoa powder or special dark cocoa powder. These have different acidity levels, which affects the taste and texture of your muffins. Stick with regular unsweetened cocoa powder!

Spices. Perhaps a little surprising for chocolate muffins… But it just feels wrong to bake zucchini goodies without any spices! You’ll add cinnamon and a teensy bit of nutmeg. I love the way they make these muffins taste extra cozy and comforting!
 

healthy double chocolate zucchini muffins split between sitting on a white countertop and white plate and surrounded by a few stray mini chocolate chips – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 
Greek yogurt. To keep these healthy chocolate zucchini muffins low calorie, you’ll just use 1 tablespoon of butter or coconut oil. Yes — that’s all they need! The rest of their tender texture comes from Greek yogurt, one of my favorite ingredients in healthier baking. It adds the same moisture to the batter for a fraction of the calories, and it gives your muffins a protein boost too!

Sweetener. You’ll sweeten your muffins with another one of my favorite ingredients: liquid stevia. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!), and it’s highly concentrated. You just need 1 ½ teaspoons for all 12 muffins!

This is the kind I use because I love its sweet flavor and don’t notice any strange aftertaste like with some other stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)

Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best flavor and results, I highly recommend using the same one that I do!
 

close-up view of healthy double chocolate zucchini muffins on a white countertop and surrounded by a few scattered mini chocolate chips – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 
Zucchini. Still with me? Just a couple more important ingredients! It’d be impossible to make these muffins without… Freshly grated zucchini. (No surprises here!) Use the standard-size holes of a box grater to grate it.

Tip: Resist any urge to add more zucchini to the batter! That throws off the ratio of wet and dry ingredients, and it can lead to your muffins collapsing and turning out overly wet or dense inside.

Mini chocolate chips. Time for the second chocolate component: mini chocolate chips! I love using mini ones because their smaller size ensures every bite contains multiple morsels of chocolate. These are my current favorite because they taste so rich and turn beautifully gooey and melty in the oven!
 

side view of healthy double chocolate zucchini muffins sitting on a white countertop and surrounded by some stray mini chocolate chips – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 

HOW TO MAKE HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Does anything beat the aroma of freshly baked chocolate treats?? You’ll be able to tell me soon… So let’s cover how to make the best ever chocolate zucchini muffins to give you a chance to report back!

Measure correctly. It’s extremely important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. Too much of either will dry out your muffins and make them taste bitter, rather than deliciously rich and chocolaty.

Tip: This is the affordable kitchen scale that I own, and it has been the best money I’ve ever spent! I use it to make every recipe that I share with you because it ensures my treats turn out with the perfect taste and texture every time.

Thoroughly dry the zucchini. It may sound a bit strange, but this is a key step in all of my zucchini-filled baking recipes! After freshly grating the zucchini, you’ll pat it dry with paper towels to remove as much moisture as possible. Otherwise, that moisture would get released into the batter while the muffins bake… Which would add too much liquid and cause your muffins to collapse while cooling.

It only takes a couple of minutes, but it makes a huge difference. By thoroughly drying the zucchini, your healthy chocolate zucchini muffins will turn out perfectly moist — and a bit fudgy, like brownies!

Alternating additions. This is a trick many bakers turn to for cake batter, and I’ve found it works really well for muffins and quick breads too. You’ll alternate between adding the flour mixture and the milk to the bowl. This helps guard against overmixing (which often creates a tough, gummy, or rubbery texture!). By using alternating additions, and gently folding in each portion, your healthy chocolate zucchini muffins will turn out perfectly soft and tender!

Bake. It’s time! …well, almost. Just before baking, I like to press a few mini chocolate chips into the top of each muffin. I think it’s a pretty finishing touch — and makes them look even more tempting!

Then slide your muffins into the oven, set a timer, and wait… Impatiently, if you’re anything like me! They’ll be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached.
 

close-up side view of healthy double chocolate zucchini muffins sitting on a white countertop and surrounded by a few mini chocolate chips – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 
How amazing do those look?? As a chocoholic… I’m always a big fan of brownie-like breakfasts! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy double chocolate zucchini muffins!

I'm obsessed with these healthy chocolate zucchini muffins! Easy to make, super moist & low calorie. They basically taste like you're eating fudgy brownies for breakfast! The BEST!! (clean eating & no sugar added!) ♡ chocolate zucchini muffins recipe. healthy chocolate muffins with veggies. chocolate zucchini muffins easy. healthy chocolate zucchini breakfast muffins. chocolate zucchini muffins greek yogurt. healthy double chocolate zucchini muffins recipe.

Healthy Double Chocolate Zucchini Muffins

© Amy's Healthy Baking
Yields: 12 muffins
These soft and moist muffins are full of zucchini, a hint of spices, and rich dark chocolate flavor (similar to 70% dark chocolate!). They’re a chocoholic’s dream come true — and they practically taste like fudgy brownies for breakfast! They’ll keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator. They freeze really well, too!
4.56 from 9 votes
Print Recipe Pin Recipe

Ingredients 

Instructions

  • Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the zucchini and 3 tablespoons of mini chocolate chips.
  • Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 22-25 minutes or until the tops are firm to the touch. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.

Notes

IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: These muffins are meant to taste similar to 70-75% dark chocolate. For sweeter muffins, add 2-4 tablespoons of granulated sucralose along with the liquid stevia. Alternatively, substitute 2-4 tablespoons of pure maple syrup for an equal amount of milk. (For example, add 2 tablespoons of pure maple syrup, and reduce the milk to ¾ cup.)
 
I love how the spices make these muffins taste more cozy and comforting, but you can easily reduce or omit them for a purer chocolate flavor, if you prefer!
 
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s really important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either ingredient will make your muffins turn out crumbly or dry. Too much cocoa powder can also make them taste bitter, rather than rich and chocolaty.
IMPORTANT ZUCCHINI NOTES – READ BEFORE BEGINNING: Measure the zucchini before patting it dry. You must thoroughly pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly grated zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel layer turns completely wet. Continue to repeat with a fresh set of double thick paper towels on top until you can’t press any more moisture out of the zucchini.
 
Do NOT add more zucchini! Just like not thoroughly drying your zucchini, additional zucchini will cause your muffins to collapse while cooling.
 
IMPORTANT MUFFIN CUPS NOTE – READ BEFORE BEGINNING: Be very careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
 
COCOA POWDER NOTE: I like using Hershey’s regular unsweetened cocoa powder because it’s affordable, easy to find (at least in the US!), and has a good chocolate flavor. I do not recommend substituting Dutched or special dark cocoa powder. Both Dutched and special dark cocoa powder have a different acidity level, which affects the taste and texture of your muffins.
 
CINNAMON NOTE: I prefer Saigon cinnamon (I love this one!) because it has a stronger and sweeter flavor than regular cinnamon.
 
EGG WHITES NOTE + ALTERNATIVE: These muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. If you prefer to use whole eggs, use 2 whole eggs AND reduce the milk by 1 tablespoon to compensate for the added liquid volume from the yolks.
 
STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too!
 
However, if you really prefer to omit the liquid stevia from the muffins, substitute ½ cup (120mL) pure maple syrup, honey, or agave for the liquid stevia AND reduce the milk to 6 tablespoons to compensate for the added liquid volume. Alternatives, substitute ½ cup (96g) coconut sugar, brown sugar, or granulated sugar AND reduce the milk to ½ cup + 2 tablespoons to compensate for the added volume.
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Many store-bought blends will work as well, if measured like this.
 
HOW TO STORE: Store the fully cooled muffins in an airtight container in the refrigerator. They should keep for at least 4 days (if not longer!).
 
FREEZING TIPS: Peel off the paper liners before freezing. (It’s harder to peel them off after thawing or reheating the muffins!) I like to thaw individual muffins in the microwave on 50% power until they’re warmed all the way through. They almost taste freshly baked like that!
 
{gluten-free, clean eating, low fat, low sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  The Ultimate Healthy Chocolate Muffins
♡  The Ultimate Healthy Zucchini Muffins
♡  Healthy Chocolate Chip Zucchini Mini Muffins
♡  The Ultimate Healthy Zucchini Bread
♡  Healthy Zucchini Banana Bread
♡  Healthy Chocolate Chip Zucchini Bread
♡  Healthy Zucchini Oatmeal Cookies
♡  …and the rest of Amy’s healthy muffin recipes and healthy zucchini-filled recipes!

healthy double chocolate zucchini muffins – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar
healthy double chocolate zucchini muffins – easy chocolate zucchini muffins recipe – moist, low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with zucchini, cocoa powder, greek yogurt, mini chocolate chips, and no refined sugar

 

 

Comments

  1. Amy what is crime stevia and where so I look for it in my store? I am gluten and dairy free is there anything else I could use in place of the Greek yogurt

    Thank You for any help.

    Reply

    • I really appreciate your interest in my recipe Jan! I go over what vanilla creme stevia is and where to find it in the text of my blog post above the recipe. 🙂 Non-dairy yogurt can be used in place of the Greek yogurt. I can’t wait to hear what you think of these muffins!

      Reply

  2. These look super yummy Amy !!! But I’m out of vanilla crème stevia. : (

    How much dry stevia should I use instead?

    Many thanks
    Kimberly

    Reply

    • I really appreciate your interest in my recipe Kimberly! What’s the brand and exact product you’d like to sub? (Every brand is slightly different, so I want to make sure I give you the right amount! 🙂 )

      Reply

        • It’s my pleasure, Kimberly! You’ll need 1 ½ tablespoons of that powdered stevia. I recommend whisking it into the flour mixture so it doesn’t clump! 🙂 I can’t wait to hear how your muffins turn out!

          Reply

          • This trick worked perfectly ! I whisked the dry stevia into the flour…no lumps.
            They are wonderfully moist and full of chocolate..what a fantastic breakfast treat to enjoy while sitting on the beach on the beautiful Outer Banks of NC and watching the dolphins swim by : )5 stars

          • I’m so glad you loved these muffins Kimberly!! That sounds like such a peaceful morning… I wish I could watch dolphins outside of my window too! 🙂

  3. YUM, these look SOO good! LOVED visiting with you!! So glad it worked out!! <3 I will definitely be planting zucchini in my garden next year, too!

    Reply

    • Aww, thanks so much sweet pea!! Hopefully I’ll have a small garden up and running by next summer too! 😉 I bet your zucchini will taste absolutely amazing!!

      Reply

    • I don’t recommend it Goatu! It’ll make these muffins overly dense. 🙂 I’d love to hear what you think if you try them!

      Reply

  6. I am trying to create a 5-6 protein muffin options for customers. What tweaks would I need to use to this recipe in order to add chocolate whey protein powder to it? Are there anymore recipes you have that are great to make Protein Muffins?

    Reply

  7. These are incredibly sensational; much preferred over regular, super fatty albeit delicious chocolate muffins. I didn’t feel leaden or guilty after eating these. I posted an Instagram photo and inserted the text you wanted, but it’s the first Instagram photo I’ve ever attempted, so who knows if I did everything right. A couple of personal preference substitutions I made: whole wheat pastry flour (not white whole wheat), your recommended maple syrup for the Stevia, carob powder for the cocoa (1:1), and carob chips for the chocolate chips. I was worried about changing the texture and moistness of the original recipe, but this didn’t happen. These came out perfectly. These, Amy, are genius!5 stars

    Reply

    • I’m so glad you enjoyed these muffins Linda! That really means a lot to me! I haven’t seen your photo come through on Instagram… Is your profile set to private? If so, then I’m afraid I won’t be able to see your picture unless you switch your profile to public. I’d love to see your muffins! 🙂

      Reply

      • You were right. The account was marked Personal, which I corrected. Let me know if somehow i didn’t include my picture correctly, and I’ll try again.5 stars

        Reply

        • I saw your picture!! Your muffins look beautiful! Thank you SO much for turning your profile to public so I could see your picture. That means a lot to me Linda! 🙂 I’m so excited to see what other recipes of mine that you try!

          Reply

  8. I made these yesterday with a combination of buckwheat (3/4 cup) and Rice flour (1/4 cup) and oats (1/4 cup), and they turned out great! I didn’t use any xanthan gum or a binder besides the one egg I used. Recommended for a gluten free option!

    Reply

    • I’m so glad you enjoyed these muffins Anna! Thanks so much for letting me know the gluten-free modification that you used — I always love hearing what tweaks work! 🙂

      Reply

  9. Hi Amy,
    I really want to make these muffins! Just a question, If i used a sweetened greek yoghurt will i still need to add some stevia? (does plain stevia work just as well?)

    Thanks for your help!
    Laura

    Reply

    • I’m always happy to help Laura! 🙂 Yes, you’ll still need to use the stevia, even with sweetened Greek yogurt. What’s the exact brand and product that you’d like to substitute in place of the vanilla stevia that I used? Each brand (and product) generally tends to have a slightly different sweetness level! If it’s the same brand, then the plain version is a 1-to-1 substitute for the vanilla version. If it’s a different brand, then let me know the brand and product name, and we’ll figure out how much you’ll need to use!

      Reply

      • Hi Amy
        Thanks for your reply. The brand of stevia i have is hermesetas. Do i need to add some vanilla with it too?
        Laura

        Reply

        • It’s my pleasure Laura! The Hermesetas stevia that I found is in tablet form, which is a form I don’t actually use in my baking. (Liquid or granulate is much easier for baking and measuring!) Is that true for the product you have?

          Reply

  10. These did not work out well for me. Maybe I did something wrong. I didn’t have any stevia so I used the recommended amount of sugar instead, but the batter was so bitter, so I had to add a lot extra sugar and still it wasn’t very sweet. I think if I made it again, I would leave out the spices, especially the nutmeg. I just don’t think they go well with it and the nutmeg leaves a horrible aftertaste. Maybe it’s all my fault, I’m willing to accept that, haha, but they just didn’t work out for me.1 star

    Reply

    • I’m honored that you tried my recipe, Ellie! That sounds disappointing and not like how these muffins are supposed to turn out at all, so I’d love to help figure out what happened with your batch! 🙂

      Did you make any other substitutions or modifications, besides using granulated sugar? How much granulated sugar and milk did you use? (I didn’t include sugar as a recommended option in the Notes section, so I’m not sure how much you used and want to confirm that detail!)

      Did you use a kitchen scale or measuring cups to measure all of your ingredients (especially the flour, cocoa powder, and milk!)? If the latter, can you describe in detail how you used them?

      I know I just asked a LOT of questions, but I’ll have a much better idea of the potential culprit once I know your answers to all of them! 🙂

      Reply
4.56 from 9 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Healthier Chocolate Treats Cookbook

  The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. Whether you enjoy chocolate occasionally or every single day (that’d be me!), there are plenty of goodies inside for you! Healthier Chocolate Treats contains 50+ brand new healthier recipes. These recipes have never been seen before or appeared on my blog. You won’t find them anywhere else! And yes—every single one contains some form of chocolate. Whether you prefer milk, dark or white, there are lots of treats inside for you!     What inspired you to write Healthier Chocolate Treats? I have always loved chocolate. Every Halloween throughout my childhood, I inverted the entire contents of my bright orange jack-o-lantern bucket … Read More