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These chocolate zucchini muffins are so light and moist. The chocolate flavor is mild and not overpowering while the zucchini is shredded allowing you to sneak it into this healthy chocolate zucchini muffin recipe without the kids even knowing. It’s a win win for anyone trying to get some extra veggies into loved ones.

Keeping some of the best healthy muffin recipes on hand is a great way to always have healthy snack in the house. I love these chocolate zucchini protein muffins because they are made with simple clean ingredients and taste great.

As an added bonus, I add a chocolate protein powder to the recipe for an added boost of clean protein.

For the longest time I would make these zucchini protein muffins and the whole family would devour them in a day. No one realized that there’s zucchini in them. These are so much better than any prepackaged snacks. These muffins are gluten free and dairy free for those following a paleo or certain lifestyle.

What You Need to Make Homemade Chocolate Zucchini Muffins 

To make this recipe you will need a few simple ingredients. Most of these are commonly used in gluten free baking, and can easily be found at the local grocery store, or online.

• 1 medium zucchini, grated
• 3 eggs, room temperature
• 1/4 cup raw honey
• 1 Tbsp coconut oil, melted
• 1 1/2 tsp pure vanilla extract
• 1/4 cup raw cacao powder
• 1 cup almond flour
• 1 1/2 tsp baking soda
• 1 serving chocolate protein powder
• 1/2 cup dark chocolate chips
• optional – organic powdered sugar

Ingredients Notes

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When shopping for almond flour, make sure to get the kind where the only ingredient is almonds. You can also use cashew flour for this muffin recipe if you prefer. I like to use Bob’s Red Mill almond flour when baking muffins.

For the dark chocolate chips, I always opt for cacao chips. These do not contain any added sugar or unnecessary ingredients. You can find them online here: cacao chips. They are not as sweet as traditional chocolate chips, but are a truer chocolate than anything.

Similar for the cacao powder. Cacao powder is a cleaner version of cocoa powder. You can use unsweetened cocoa powder if that is what you have on hand, but I would suggest cacao powder if you can. I really like Healthworks cacao powder.

Honey is a great natural sweetener, and can come in different levels of quality. Look for raw unfiltered honey. If you can get local that is also great, because it can help with any allergies you may have. This is the honey that I often use: raw honey.

You can use whatever protein powder you choose. Lately, I have been using this plant based clean protein powder. It is gluten free, dairy free, soy free, no artificial sweeteners, no weird ingredients. It’s vegan and perfect for clean eating. There are different flavors to choose from, and the chocolate is great to add to both smoothies and muffins. It’s available online here: chocolate protein powder.

When making healthy chocolate zucchini muffins you will also need a standard 12 cup muffin pan and muffin liners. Parchment paper liners are my favorite because they don’t stick to the muffins. You will also need a box grater to grate the zucchini.

How to Make the Healthy Zucchini Muffins with Chocolate Chips 

First, preheat the oven to 350 degrees F.

Then start with the zucchini and a standard box grater. Wash and dry the zucchini, trim the ends and grate the zucchini.

Press the grated zucchini between a few layers of paper towels to press out the excess moisture.

This will result in about 1 cup of shredded zucchini.

Next, in a large bowl combine the almond flour and raw cacao powder.

Then add the protein powder to the bowl.

Add the eggs and grated zucchini.

Then add the coconut oil, and the pure vanilla extract to the bowl.

Add the baking soda, and the raw honey.

Stir to combine the muffin batter thoroughly. Then gently fold the dark chocolate chips into the mixture.

How to Bake Healthy Chocolate Chip Zucchini Muffins

Line a muffin pan with paper liners.

Scoop even portions of muffin batter into each of the muffin cups. You can use a 1/4 cup measuring cup to ensure equal portions.

Then bake for 12-14 minutes. Remove the muffins when they pass the toothpick test. Stick a clean toothpick into the center of a muffin. If it comes out clean then the muffins are done, if its still wet, then the muffins need a few more minutes.

Place the baked muffins on a wire rack. Leave them in the muffin pan for 5 minutes to cool before removing them.

Remove from the pan and let the muffins cool completely on a wire rack.

Healthy Chocolate Zucchini Protein Muffins 

You can dust the tops of the muffins with a light organic powdered sugar, or leave them as is.

These chocolate protein zucchini muffins are perfectly balanced. They are not dense, not too moist, and not overly sweet. These tasty muffins taste like a light chocolate cake with hidden zucchini inside.

We normally leave these in an air tight container for up to 3 days. If there are still any left after that we transfer to the fridge for a few more days. But they usually don’t last very long in our house. My husband came home from work an ate six of these chocolate zucchini muffins .. SIX of them! 

You Might Also Like

If you enjoy healthy muffin recipes, the you will want to check these out:

• Strawberry Banana Muffins
• Pumpkin Chocolate Chip Muffins
• Blueberry Oatmeal Muffins

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