Chocolate Chip Zucchini Muffins

These healthy chocolate zucchini muffins are chocolatey and kid-approved without any added sugar! A delicious recipe that’s mom-approved.


  • 1 medium zucchini, finely grated
  • 2 cups flour, all-purpose or oat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 medium ripe banana, 1/2 cup mashed
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350F and line a 12-count muffin pan with paper liners.
  2. For easy release, lightly spray each cupcake liner or use foil liners.
  3. Shred the zucchini with a cheese grater or in a food processor and ring out the excess moisture with a paper towel or clean kitchen cloth. Set aside. 
  4. In a medium bowl, combine the flour, cocoa powder, baking powder, and baking soda. 
  5. In a separate large bowl, mash the banana with a fork. Add the eggs and vanilla extract, and whisk to combine. 
  6. Slowly add the dry ingredients into the wet ingredients, and stir until you achieve a smooth chocolate batter. Add in the shredded zucchini and chocolate chips, folding to combine.
  7. Fill each muffin cup 3/4th full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean. 
  8. Remove the pan from the oven and allow the muffins to cool down for 5 minutes before serving.