Double Chocolate Zucchini Carrot Muffins

Double Chocolate Zucchini Carrot Muffins-2 text

We officially have a sick baby in our house (insert sad face here). Ellie has come down with some sort of bug, and she’s been running a fever and feeling pretty blah for since yesterday. It’s so sad to see her suffering, but I’m really thankful that it hasn’t been too bad. So we made a trip to the doctor’s office and then spent the afternoon snuggling – because that makes everything better.

Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com

Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com

When I’m sick, I absolutely love to eat. Anything and everything, mostly lots of junk food, even if it’s not the best for me. Luckily, these double chocolate zucchini carrot muffins are packed with veggies – which means vitamins. So that means they’re the perfect cure of anything, right?

Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com

Okay, maybe not, but they come in at only 3 – 4 weight watchers points, which makes them pretty awesome in my book. And, they really satisfy a chocolate craving, especially when they’re fresh out of the oven and the chocolate chips are all gooey and warm.

Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com

On top of all this healthy goodness, I’ve managed to make these muffins (or should we call them cupcakes??) dairy free and lactose free. But, please don’t judge.  The batch I made for these pictures was not actually dairy free (since we had no dairy free chocolate chips in the house at the time).

Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com

Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com

Double Chocolate Zucchini Carrot Muffins

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


  • 1 ¼ cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons canola oil
  • 3 tablespoons Splenda brown sugar twin
  • 1 teaspoon vanilla extract
  • 1 egg + 1 egg white
  • 1 cup shredded zucchini
  • 1/2 cup shredded carrot
  • ¼ cup unsweetened applesauce
  • ½ cup unsweetened almond milk
  • ½ cup dairy free chocolate chips (or semi-sweet)


  1. Preheat oven to 350˚F (180˚C) and line a muffin tray with paper liners.
  2. Squeezed excess water from the shredded zucchini using a paper towel, set aside.
  3. In a bowl, whisk together the flour, cocoa powder, baking soda and salt, set aside.
  4. In a large bowl with an electric mixer on a low setting, beat together the oil, brown sugar twin, vanilla extract and eggs, until combined.
  5. Add the zucchini, carrot, applesauce, and almond milk, mixing until combined.
  6. Slowly add the dry ingredients, beating until smooth and scraping sides when necessary.
  7. Fold in the chocolate chips.
  8. Using a cookie scoop, evenly fill the muffin liners with the batter.
  9. Top with extra chocolate chips (optional), and bake for 22 – 25 minutes.
  10. Remove from oven, and all the muffins to cool for about 5 minutes before transferring to a cooling rack.


Recipe adapted from Ambitious Kitchen.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg


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  • Reply
    Rachel @ Bakerita
    June 17, 2015 at 10:45 am

    I love this – these muffins look so delicious, but they’re full of veggies!! I totally must try these. Pinned!

  • Reply
    September 16, 2017 at 7:16 pm

    yummy. but stuck to my liners.
    used avocado oil instead of canola, organic brown sugar instead of stevia and oat flour instead of white. I also added apple to the last 1/4 cup of zucchini.

    cooked in convention toaster oven 24 mins. Filled cups 99% full. maybe shouldve cooked 26.mins or drained carrots apple too. maybe was too wet and why stuck to liners, was cake like….

    would make again maybe add raisins too.

    • Reply
      Melissa Belanger
      September 18, 2017 at 8:40 am

      I think the difference in the brown sugar vs stevia made a big difference. Brown sugar has a lot of moisture which probably needed a extra flour to compensate. Do you mean you swapped 1/4 cup of apple for the remaining zucchini or that you added it to the original amount of zucchini? Sometimes with baking, even the littlest change can make a huge difference! Hopefully next time they won’t stick. Thanks for sharing your version!

      • Reply
        September 18, 2017 at 10:56 am

        hi, thanks for the reply. i used 3/4 cup zucchini, 1/4 cup apple. didnt know brown sugar had all that moisture. apples were wet too….

        my 3 yr old loves these, helped make them but thinks they are chocolate cupcakes lol

        • Reply
          Melissa Belanger
          September 18, 2017 at 11:15 am

          Haha. I’m glad you were able to trick him 🙂

  • Reply
    October 19, 2017 at 7:18 am

    Love it. I had bought a carrot zucchini version at Target and liked it. So I wanted to make it at home. These came out moist and not too sweet, which is great. I used Spanish olive oil instead of canola oil and used dark chocolate chips instead of semi-sweet. Kids loved it too. Good way to sneak veggies in.

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