Double Chocolate Zucchini Muffins


Last Updated on September 12, 2023

Gluten-free chocolate zucchini muffins are a lightly sweetened treat for your mid-day snack. They come together in 10 minutes, and are made with feel-good ingredients.

Double Chocolate Zucchini Muffins

Double chocolate zucchini muffins are every chocolate lovers dream. These delicious gluten-free muffins are so easy to whip up, and make for the most decadent snack during the week.

They’re made with shredded zucchini, oat flour, and sweetened with coconut sugar. They’re a simple treat to keep on hand for when that sweet tooth hits.

Double Chocolate Zucchini Muffins

A few reasons why I love these these chocolate zucchini muffins-

  • simple to make
  • deliciously satisfying
  • made with minimal ingredients
  • lower in sugar
  • bursting with chocolate chips in every bite
Double Chocolate Zucchini Muffins

What you’ll need to make double chocolate zucchini muffins

These muffins come together in just one bowl, and are packed with so much chocolatey goodness. Here’s what you’ll need to make them:

Wet ingredients:

  • Zucchini- finely shredded using a box or hand grater.
  • Oil- I used melted coconut oil, but any liquid oil will do
  • Applesauce- for added moisture and sweetness
  • Coconut sugar
  • Eggs
  • Vanilla extract

Dry ingredients:

  • Oat flour– one of my favorite affordable gluten-free flours
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Chocolate chips

Bake the muffins at 350 degrees for around 20-22 minutes, or until a toothpick inserted comes out clean. Keep them stored in an airtight container for 4-5 days in a cool place, or refrigerate them for up to 1 week.

These wholesome muffins are a great way to sneak in some greens to your day. They’re a nourishing treat to keep around, especially if you love chocolate.

Chocolate Zucchini Muffins

You’ll need just a few simple ingredients for these chocolate zucchini muffins. They come together in one bowl and are so easy to make. You guys are going to love them!

Other muffin recipes you’ll love:

Gluten-free Marble Banana Muffins

Chocolate Chip Yogurt Muffins

Walnut Carrot Cake Muffins

Double Chocolate Zucchini Muffins

0 from 0 votes
Course: Dessert, Snacks


Prep time


Cooking time


Total time




  • 1 1/2 cups 1 1/2 shredded zucchini, about 1 large or 2
    medium zucchini- do not drain liquid

  • 1 cup 1 oat flour

  • 1/2 cup 1/2 cocoa powder

  • 1/2 cup 1/2 coconut sugar

  • 1/3 cup 1/3 melted oil, I used coconut oil

  • 1/2 cup 1/2 unsweetened applesauce

  • 1 1 egg

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 baking soda

  • 1/4 tsp 1/4 salt

  • 1/2 cup 1/2 chocolate chips


  • Preheat the oven to 350 F
  • In a large bowl, add the shredded zucchini, egg, oil, sugar, applesauce and vanilla extract. Whisk together until smooth.
  • Add in the oat flour, cocoa powder, baking soda and salt. Stir together using a rubber spatula. Fold in the chocolate chips and stir until well combined.
  • Line a 12-count muffin pan with paper liners and spoon about 2-3 tbsp of batter into each muffin cup. Top with a few extra chocolate chips.
  • Bake for 20-22 minutes, until a toothpick comes out clean.
  • Let cool for 10-15 minutes. Keep stored in a cool place for 4-5 days, or refrigerate for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Do you know the nutrient composition of these muffins per serving?

  2. I was so excited when making them, but unfortunately, they didn’t come out ok. Even though I left them for longer in the oven, and I tried the toothpick test, when eating them, the center was very wet! So sad that I have to throw them away 🙁

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