Healthy Double Chocolate Zucchini Muffins
Yields: 12 muffins
These tender muffins are full of zucchini, cozy spices, and rich dark chocolate flavors (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 one week if stored in an airtight container in the refrigerator, and they freeze really well, too!
  • 1 ¼ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
  • ¾ cup (60g) unsweetened cocoa powder (measured like this)
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 1 ½ tsp vanilla crème stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup + 2 tbsp (210mL) nonfat milk
  • 1 ½ cups (160g) grated zucchini, patted dry*
  • 3 ½ tbsp (49g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  2. 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, egg whites, vanilla extract, and vanilla crème 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.
  3. 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: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Be very careful when measuring the flour and cocoa powder, especially the latter! Use the method outlined in the links above or a kitchen scale. (I highly recommend a kitchen scale! This is the one I own, and it has been the best $20 I’ve ever spent. I swear by it!) Too much of either will make the muffin batter very dry, and too much of the cocoa powder will also make the muffins taste bitter.

I highly recommend using the vanilla crème stevia. (You’ll use it in all of these recipes of mine, too!) If you prefer, ½ cup (120mL) pure maple syrup, honey, or agave may be substituted for the vanilla crème stevia, and the milk should be reduced to 6 tablespoons to compensated for the added liquid.

These muffins are meant to taste similar to 70% dark chocolate. For a sweeter taste, add an additional ¼ to ½ teaspoon of vanilla crème stevia. Alternatively, substitute 2-4 tablespoons of pure maple syrup for the same amount of milk.

Any milk may be substituted in place of the nonfat milk.

Measure the zucchini before patting it dry. You must 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 shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

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.

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at