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.

Jump to Recipe
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

Newsletter Signup
25 recipes to FALL for this season

Get ready to fall in love with chilly weather and shorter days with fresh new recipes for autumn!

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

Other amazing, dairy free muffin recipes

Chocolate chip zucchini muffins stacked with shreds of carrots and muffins on a wire cooling rack with a zucchini next to the rack
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Zucchini Muffins

★★★★

4 from 1 review
Print Recipe

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.