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Home / Desserts / Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

This recipe is: dairy freevegan

These chocolate zucchini muffins are, dare I say, healthy for you?! 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.

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2 Chocolate chip zucchini muffins stacked with shreds of carrots and muffins on a wire cooling rack in the background

What I love about these chocolate zucchini muffins

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.

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 chocolate zucchini muffins are packed with veggies – which means vitamins. So that means they’re the perfect cure of anything, right?

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.

Chocolate chip zucchini muffins  on a wire cooling rack

Here’s what you’ll need to make them

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Chocolate chip zucchini muffins stacked with shreds of carrots a a zucchini on a wire cooling with a person lifting a muffin off the rack

How to make these chocolate zucchini muffins:

Shred the zucchini and carrots. You will want to squeeze the water out of the zucchini shreds before you add them. Set these aside for later.

Whisk together the flour, cocoa powder, baking soda and salt. Set this aside for now too.

Beat the oil, brown sugar twin, vanilla extract and eggs.

Mix in the zucchini, carrots, applesauce, and almond milk, then add the dry ingredients slowly followed by the chocolate chips.

Bake the mixture in a muffin pan for 22-25 minutes.

chocolate chip muffins on a cooling rack

FAQs and tips for making chocolate zucchini muffins

How can I make my muffins light and fluffy?

Always bring the refrigerated ingredients to room temperature, that will help you achieve a lighter fluffier texture!

How can I avoid making my muffins rubbery?

Don’t over mix your batter!

What is the best type of oil to use for baking?

You will want to use a light oil with a mild taste. Try ones like canola oil, sunflower oil, or just plain vegetable oil if that is what you have!

a hand lifting a  chocolate chip zucchini muffins stacked with shreds of carrots and muffins on a wire cooling rack in the background

More zucchini and carrot recipes you should try

  • Zucchini Muffins
  • Kiwi Apple Zucchini Puree
  • Zucchini Risotto
  • Tarragon Glazed Carrots
  • Vegan Carrot Ginger Soup

Other amazing, dairy free muffin recipes

  • Chocolate Banana Muffins
  • Jumbo Blueberry Muffins with Crumb Topping
  • Healthy Morning Glory Muffins
Chocolate chip zucchini muffins stacked with shreds of carrots and muffins on a wire cooling rack with a zucchini next to the rack
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Chocolate Zucchini Muffins

★★★★

4 from 1 review

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These chocolate zucchini muffins are, dare I say, healthy for you?! 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.

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

Ingredients

Scale
  • 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)

Instructions

  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.

Notes

Recipe adapted from Ambitious Kitchen.

  • Method: Baking

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 95
  • Sugar: 3 g
  • Sodium: 172.2 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 14.8 g
  • Fiber: 1.3 g
  • Protein: 2.5 g
  • Cholesterol: 15.5 mg

Keywords: chocolate zucchini muffins, healthy muffins, chocolate muffins, dairy free chocolate muffins, dairy free muffins

Did you make one of our recipes? Tag us on Instagram @simplywhisked #simplywhisked. We would love to see it.

Published: June 15, 2015. Updated: April 2, 2022.

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

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Melissa from Simply Whisked
Hi! I'm Melissa.

I'm so happy you're here!

I create dairy free recipes with simple ingredients because I know how hard living dairy free can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

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25 recipes to FALL for this season

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    dairy freeegg freegluten freenut freevegan

    Recipe key indicates that a recipe is free from allergens or offers alternative ways to make the recipe that is safe for the listed allergens or dietary restrictions. Always double check labels on purchased products to ensure they are safe to consume.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Affiliate links will be noted as such, and I will never recommend a product that I don’t use and trust.

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