Go Back
+ servings
Chocolate Zucchini Muffins with a bright white backdrop.

Chocolate Zucchini Muffins

These Healthier Chocolate Zucchini Muffins are moist, delicious, and perfectly fluffy.

Course Snack
Cuisine American
Keyword backt to school snacks, chocolate zucchini muffins, muffins, zucchini muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Samantha


  • 1 1/2 cups whole grain flour
  • 1/2 cup cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp chia seeds
  • 6 tbsp water
  • 1/3-1 cup sugar or honey*
  • 1/2 cup plain yogurt
  • 1/4 cup canola oil
  • 2 cups grated zucchini
  • 1/4-1/2 cup mini chocolate chips**


  1. Preheat oven to 375° F and line a standard sized muffin tin with muffin cups or grease. In a large bowl stir together chia seeds and water, set aside. 

  2. Stir together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

  3. Whisk chia seeds mixture with sugar, yogurt, and canola oil in the large bowl until combined.

  4. Stir flour mixture into dry ingredients, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan. 

  5. Bake until a cake tester inserted into centre comes out clean, about 25 min. Cool muffins in pan.

  6. Muffins will last in fridge for up to 7 days in an airtight container or freezer for up to 3 months.

Recipe Notes

* The photos for this post are muffins made with 1 cup of granulated sugar. This recipe is equally delicious with 1/3 cup of honey to make the muffins refined sugar-free, but they won't have the same fluffy texture. The fluffy texture comes from using sugar and the full cup. That being said, looks aside, my kids adored both versions. 

** my kids couldn't tell the difference between the 1/4 cup and the 1/2 cup.