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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins are such a great way to hide vegetables in a chocolate yummy grab and go muffin. You must be oh so curious as to what the heck this delicious easy bake and easy grab and go recipe is! I hope you are because these are delicious and a wonderful way to get some veggies into an even better good for you breakfast.

Usually we associate muffins with being extremely caloric and terrible for us. The thing is, is that they are wonderful to have when you have guests visiting, have kids or your kids and their friends around, or an easy grab and out you go kind of breakfast.

Zucchini is a wonderful vegetable to use when baking. It provides a lot of moisture, nutrients, fiber, and now that we are in the summer season we have so many zucchini for the next few months.

Baking with zucchini really helps to keep muffins and breads moist without using too much butter or oil. Pairing chocolate with zucchini is perfect because the unsweetened cocoa powder helps to mask any “vegetable flavor” that may be there. This is critical for those picky eaters. Which is another reason why these hidden vegetable double chocolate muffins are marvelous, they will never know they (picky eaters) are eating veggies. Remember to chop the grated zucchini finely so that there won’t be any zucchini strands in the muffins. You can also add in some nuts or chocolate chips to help add more texture to the muffins.  Enjoy preparing these Double Chocolate Zucchini Muffins in just 5 minutes.

Double Chocolate Zucchini Muffins

Cook Time 15 minutes
Servings 10


  • 1 ripe Banana mashed
  • 1 large Zucchini grated and chopped
  • 1 large Egg
  • 1/2 tsp Vanilla Extract
  • 1 heaping TBLS Coconut Oil melted
  • 1 heaping TBLS Honey
  • 3 TBLS Brown Sugar
  • 1/2 cup Almond Flour
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 cup Chocolate chips


  1. 1. Preheat the oven to 350 degrees. Line 2 muffin baking tray with muffin liners and set aside. 

    2. In a microwave safe bowl microwave the coconut oil and honey. Microwave for 30 seconds and then set aside.

    3. In a large bowl mash the ripe banana. Mix with a spatula the grated and chopped zucchini, egg, vanilla bean, and melted coconut oil and honey. Add in the brown sugar, almond and whole wheat flour, baking powder and soda, sea salt, and unsweetened cocoa powder until a smooth batter is formed. 

    Scoop even amounts of the batter into the lined muffin tin and garnish with chocolate chips if desired. Pop the trays into the oven and bake for 14-16 minutes. 

    Let the muffins cool for 10 minutes before removing the muffins from the tin. 


    *** Keep the muffins in an airtight container in the fridge for 3-4 days.***

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