Chocolate Zucchini Muffins (No Baking Soda!)
If you’re craving a sweet treat that’s still wholesome, you’re going to love these Chocolate Zucchini Muffins. They’re soft, fluffy, naturally sweetened, and secretly packed with vegetables — but no one will ever guess!
This recipe is made with oat flour, yogurt, honey (or maple syrup), and shredded zucchini, which keeps the muffins moist without the need for baking soda. A sprinkle of dark chocolate chips makes them just the right balance of healthy and indulgent.
Why You’ll Love This Recipe
- Nutritious & Delicious: Oat flour, zucchini, and olive oil make this recipe lighter and healthier.
- No Baking Soda: Just a touch of baking powder to keep them fluffy.
- Kid-Friendly: Perfect way to sneak in some veggies.
- Quick & Easy: Ready in about 30 minutes.
Ingredients You’ll Need
Here’s a quick look at the star ingredients:
🥚 Eggs – For structure and fluffiness.
🥛 Yogurt – Adds protein and creaminess; use plain or Greek.
🍯 Honey or Maple Syrup – Natural sweetness without refined sugar.
🌿 Olive Oil – A healthier fat option.
🥒 Zucchini – Moisture and nutrients, without altering the flavor.
🍫 Dark Chocolate Chips – A touch of indulgence
Tips & Variations
- Swap the chocolate chips for chopped nuts or dried fruit.
- Make it dairy-free by using coconut yogurt and dairy-free chocolate chips.
- Double the batch and freeze extras for quick grab-and-go breakfasts.
Storage
These muffins stay fresh for 2–3 days at room temperature in an airtight container. For longer storage, freeze them for up to 2 months — just thaw or reheat in the microwave before serving.
Final Thoughts
These Chocolate Zucchini Muffins are proof that healthy baking can be every bit as delicious as traditional recipes. Whether you enjoy them for breakfast, as a snack, or as a sweet little dessert, they’re sure to become a family favorite.
So next time you’ve got a zucchini lying around — turn it into muffins. Your taste buds will thank you!
Chocolate Zucchini Muffins (No Baking Soda!)
Moist, fluffy, and naturally sweetened, these Chocolate Zucchini Muffins are made with oat flour, yogurt, zucchini, and dark chocolate. Perfect for breakfast, snacks, or dessert — without any baking soda!
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
2 large eggs
½ cup plain or Greek yogurt
½ cup honey or maple syrup
¼ cup olive oil
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 cups oat flour
2 cups shredded zucchini (packed, not squeezed)
½ cup dark chocolate chips
Instructions
Step 1
Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
Step 2
In a large bowl, whisk together eggs, yogurt, honey or maple syrup, olive oil, and vanilla until smooth.
Step 3
Stir in oat flour, cinnamon, baking powder, and salt until just combined.
Step 4
Fold in shredded zucchini and chocolate chips gently, without overmixing.
Step 5
Divide the batter evenly among the muffin cups, filling each nearly to the top.
Step 6
Bake for 23–25 minutes, until muffins are golden and a toothpick inserted in the center comes out clean.
Let cool slightly before serving.
Notes
Store muffins in an airtight container for 2–3 days at room temperature or freeze up to 2 months.
For dairy-free muffins, substitute coconut yogurt and dairy-free chocolate chips.
Add chopped nuts or seeds for extra crunch.
Great for breakfast, snacks, or dessert!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 12 g
- Fat: 7 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
One Comment