Healthy Chocolate Zucchini Muffins
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I am anxiously awaiting the squash growing in my garden. It’s growing, I see it. But you see… it’s small.
Lately I feel like I’m seeing bountiful zucchini gardens and I’m sitting here next to my puny little zucchini nugget waiting for it to grow so I can make more healthy chocolate zucchini muffins.
I due time.. in due time.
Other zucchini recipes you’ll love:
- lemon zucchini burrata pasta
- almond flour chocolate chip zucchini muffins
- vegan zucchini chickpea burgers
- chocolate chip zucchini cookies
- zucchini bread
Ingredients for chocolate zucchini muffins:
- zucchini: Make sure to grate it, squeeze all the liquid out, then measure it.
- almond butter: feel free to sub in your favorite nut or seed butter! Peanut butter, sunflower seed butter, or even tahini would work!
- agave nectar: honey, coconut nectar or maple syrup works! Just go for a sticky sweetener. I haven’t tested this recipe with a granular sweetener, so not sure how something like coconut sugar would turn out.
- eggs: also flax eggs may be a good option!
- butter: ghee or refined coconut oil can also be subbed in
- cocoa powder
- blanched almond flour
- baking powder
- salt
- dark chocolate chips

How to make healthy chocolate zucchini muffins:
- Grate the zucchini directly into a clean, thin dish towel. You could also use a paper towel or cheesecloth. I just always have extra dishtowels around so find it to be the quickest, easiest option.
- Keep the zucchini in the towel and place it in a strainer in the sink. This allows any excess moisture to seep out of the zucchini before you squeeze it.
- In a large bowl, whisk together the almond butter, agave nectar, eggs, and butter. Then add the cocoa, almond flour, baking powder, and sea salt and whisk to combine.
- Squeeze any excess liquid from the zucchini and place the shredded zucchini into the bowl. Also add the chocolate chips and fold everything together.
- Line the muffin tins with papers and generously fill each muffin tin.
- Bake for 25 – 30 minutes until the tops puff up and are set.
- Remove from the oven and let stand in the pan for about 5 – 10 minutes before transferring them to a cooling rack.

Tips for these zucchini muffins:
- Squeeze squeeze squeeze!! You want to get as much moisture out of those little zucchini shreds to ensure you don’t have soggy muffins.
- Smaller shreds are better for small kids! Listen, if my kids see a fleck of green it’s a no go. I go for the smaller shredder hole and they can’t even detect the zucchini in these!
- Muffin liners! I love some good parchment paper muffin liners to easily remove the muffins from the tins!
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Healthy Chocolate Zucchini Muffins
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Prep Time: 10 mins
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Cook Time: 30 mins
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Total Time: 40 mins
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Yield: 12 1x
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Category: breakfast
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Method: oven
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Cuisine: muffins
- Diet: Gluten Free
Description
Healthy chocolate zucchini muffins made with almond flour and no refined sugar! Perfect for a delicious gluten free treat!
Ingredients
- 1 large zucchini, grated (about 1 cup after out squeeze the liquid out)
- 1/3 cup natural almond butter
- 1/3 cup agave nectar
- 2 eggs
- 1/4 cup salted grass-fed butter
- 1/3 cup unsweetened cocoa powder
- 1/2 cup blanched almond flour
- 1 teaspoon baking powder
- two pinches sea salt
- 1/2 cup 60% cacao dark chocolate chips
Instructions
- Preheat your oven to 350F.
- Grate the zucchini into a clean, thin dish towel.
- Keep it in the towel and place it in a strainer in the sink.
- In your bowl, whisk together the almond butter, agave nectar, eggs, and butter.
- Add the cocoa, almond flour, baking powder, and sea salt.
- Whisk to combine.
- Add in the chocolate chips.
- Squeeze any excess liquid from the zucchini and place the shredded zucchini into the bowl. Fold everything together.
- Line the muffin tins with papers and fill each tin almost all the way.
- Bake for 30 minutes and remove from the oven.
- Let stand in the tins for about 5 minutes before transferring them to a cooling rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 10g
- Sodium: 42mg
- Fat: 13.7g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.6g
- Fiber: 3.3g
- Protein: 4.6g
- Cholesterol: 42mg
Keywords: zucchini muffins, chocolate zucchini muffins, gluten free chocolate zucchini muffins
Enjoy!! xo

These look incredible!
I cant wait to try them. x
Izzy |http://www.pinchofdelight.com
Yay!! I hope you love them!! xo
★★★★★
i used coconut oil instead of butter and they turned out great. The batter for these is so good, I’m impressed they made it into the oven!
★★★★★
Yay! I’m so glad you loved them!! xo
★★★★★
Used apple sauce instead of butter, maple syrup instead of agave, and whole wheat flour instead of almond flour. Turned out tasty, although a bit spongy.
Ah good to know! Thanks for letting me know those subs weren’t the best 🙂
Can Cashew butter be used instead of almond butter?
Yep! Any nut or seed butter should work! xo
“Large zucchini” is very imprecise, as that can result in 3-6 c. or more of grated zucchini. Can anyone give an approximate cup amount of grated zucchini that has worked with the rest of the recipe amounts?
I’ll update the recipe. You want about 1 cup after you squeeze all the liquid out. Let me know how you make out!! xo
Lindsay, thanks for the approximately 1 c. of squeezed grated zucdhini you estimated. That worked great. My husband and I are both diabetic, so I had to substitute for the Agave nectar. I used 2 Tablespoons Truvia (stevia & erythritol), and 1/3 c. unsweetened applesauce (to replace the liquid part of the nectar. I know the applesauce has fructose from the apples, but a lot less than Agave nectar!). I also added 1/2 teaspoon vanilla, simply because I always put vanilla in with cocoa.
This is the most successful low carb, “sugar-free” recipe I’ve tried yet. My husband, who hardly ate cake and cookies before he became diabetic, LOVES these. Thanks so much for this recipe!
Wonderful!! I’m so happy you guys found this recipe and love it!! Sending you lots of love! xo
★★★★★
Just made these today with some leftover zucchini and they were delicious! Wishing I doubled the recipe so we had even more, but I will just have to make them again soon. Great consistency and texture, can’t wait to make them again!
★★★★★
haha I always wish I had made more baked goods 🙂 I’m so happy you enjoyed! xo
My husband hates when I use healthier options for baked goods, but he loved them! Also approved by my picky 2 & 4 year olds! 👍👍
★★★★★
Yay!! Love when they’re family approved!! xo
Absolutely divine!! I’ve made them twice now with liquid coconut oil instead of butter and maple syrup instead of agave and they’re still delightful! Super moist and toddler approved too!
★★★★★
Yay! I’m so happy you love them!! xo
Delicious and so easy! These were a big hit with the whole family. Thank you for the great recipe!
★★★★★
Yay!! I’m so happy you enjoyed them! xo
Delicious as all your recipes 😋
★★★★★
Yay! Thank you so much!! xo
Yummy! Super easy recipe to follow using ingredients I usually have on hand. Subbed the agave with maple syrup instead. Added 1 mashed, over-ripe banana and reduced the maple syrup by half to compensate. Turned out beautifully with the BEST texture!
★★★★★
I’m so happy you loved it and customized it to what you had/like!! Thanks so much for your review!! xo
MAde these as a healthy option for my toddler as she like double chocolate muffins. She loved these and had no clue there was zucchini in them another win
★★★★★
These are so good!!
★★★★★
Yay! I’m so happy you loved them!! xo