By now, you’ve probably figured out that I love muffins and pancakes.
I’ve already written a beautiful fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
If you love muffins, also check out my banana chocolate chip muffin recipe here.
But today, we’re going to make something more healthier – zucchini chocolate muffins.
I didn’t grow up eating zucchini in my desserts.
It always felt like one of those weird health food swaps you saw on Pinterest but never actually tried.
But wow—these muffins changed that for my partner and me.
They’re rich, chocolatey, and so soft you’d never believe there’s a vegetable hiding inside. And they’re healthy enough to eat for breakfast, which honestly makes them a little dangerous in the best way.
What I love most is how balanced they are—sweet but not overly so, satisfying without feeling heavy. They’re packed with good stuff like oats, Greek yogurt, and eggs.
They’re also freezer-friendly, which means I can make a batch, freeze half, and feel like a genius three days later when I want a snack and remember they’re in the freezer.
Even my partner, who can smell “healthy” from a mile away, has been sneaking them straight off the cooling rack.
That’s how I know they’re a hit.
I’ve added variations and substitutes at the bottom.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make Them Even Better (with affiliate links)
Use a box grater with fine shredding holes for the zucchini—it helps it melt into the batter.
Oat flour makes the muffins super tender and keeps them gluten-free.
Mini chocolate chips distribute better in the batter and give a gooey bite in every muffin.
I use this silicone muffin pan for easy release—no sticking, no tearing.
Healthy Chocolate Zucchini Muffins
Course: DessertDifficulty: Medium12
Muffins10
minutes22
minutesIngredients
1 cup finely grated zucchini (no need to peel)
1 ripe banana, mashed
1 large egg
½ cup plain Greek yogurt
¼ cup maple syrup or honey
1 teaspoon vanilla extract
½ cup rolled oats
½ cup oat flour or whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon cinnamon (optional)
¼ teaspoon salt
¼ cup dark chocolate chips or chunks
Optional: extra chocolate chips for topping
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease each cup. Grate your zucchini finely and then gently press out excess water using a clean dish towel or paper towel—don’t squeeze it dry, just enough to avoid soggy muffins.
- In a large bowl, mix together the mashed banana, egg, Greek yogurt, maple syrup, and vanilla until smooth. Add the grated zucchini and stir to combine. In a separate bowl, whisk together the oats, oat flour, cocoa powder, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients into the wet, mixing just until combined. Fold in the chocolate chips at the end. Don’t overmix—this is key to getting fluffy, tender muffins.
- Spoon the batter evenly into 9–12 muffin cups. Top with a few extra chocolate chips if you want that bakery-style look. Bake for 20–22 minutes or until a toothpick comes out mostly clean (a few moist crumbs are fine). Let cool in the pan for 5 minutes, then transfer to a wire rack.
- This is also great for kids who don’t eat enough vegetables or are picky eaters!
Substitutions and Add-Ins:
No banana? Use ¼ cup unsweetened applesauce instead.
No Greek yogurt? Regular plain yogurt works fine, or try mashed avocado for a dairy-free option.
Boost the protein: Add 1 scoop of chocolate or vanilla protein powder and reduce the flour slightly.
Make them nutty: Add chopped walnuts or pecans for texture and healthy fats.
Make them vegan: Use a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free yogurt.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
