Why You’ll Love This Recipe

High protein (11g per muffin) yet low in calories.
Uses zucchini for natural moisture and extra fiber without affecting flavor.
Made without butter or added sugars if you use sugar-free sweetener.
Bakery-style rise with a rich chocolate taste.
Perfect for meal prep and freezer-friendly.

Healthy Double Chocolate Zucchini Muffins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 egg, room temperature
100 g yogurt, vanilla or plain, room temperature
200 ml light milk + 1/2 tsp vinegar or lemon juice (to make buttermilk)
1 tsp vanilla
1 medium zucchini, grated and excess liquid squeezed out
100 g granulated sweetener (or sugar/monkfruit/brown sugar)
130 g all-purpose flour (or oat flour substitute)
20 g cocoa powder
60 g chocolate protein powder (plant-based or whey, adjust liquid if using whey)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100 g chocolate chips/chunks (reserve some for topping)

directions

Grate the zucchini and squeeze out as much liquid as possible using a clean towel. Set aside.
In a large bowl, whisk the egg, yogurt, and milk until smooth. Add zucchini and sweetener and mix well.
Stir in protein powder, flour, cocoa powder, baking powder, baking soda, and salt. Mix gently until just combined.
Fold in the chocolate chips/chunks, reserving some for topping.
Optional: Cover and refrigerate the batter for 30 minutes (or overnight) for a thicker texture and better rise.
Preheat oven to 220°C (425°F). Line a muffin tray with 8–10 liners.
Divide the batter evenly, filling each cup about ¾ full. Top with reserved chocolate chunks.
Bake at 220°C (425°F) for 5 minutes, then reduce heat to 180°C (350°F) and bake for 12–15 minutes, until a toothpick comes out with just a few crumbs.
Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack.

Servings and timing

Servings: 8 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use oat flour for a gluten-free option.
Replace half the chocolate chips with cacao nibs for crunch and less sweetness.
Add 1/2 tsp espresso powder for deeper chocolate flavor.
Swap vanilla yogurt for Greek yogurt to add more protein.
Use peanut butter chips or white chocolate chips instead of dark for variety.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze individually wrapped muffins for up to 3 months. To reheat, microwave for 20–30 seconds or let thaw overnight in the fridge.

FAQs

Can I make these muffins dairy-free?

Yes, simply use plant-based yogurt and milk along with a dairy-free protein powder and chocolate chips.

Do I have to use protein powder?

No, you can replace it with 30 g extra flour and slightly reduce the milk to keep the right batter consistency.

Why do I start baking at a high temperature?

The high initial heat helps the muffins rise quickly and creates bakery-style domed tops.

Can I use whole wheat flour instead of all-purpose?

Yes, but the muffins will be denser. A 50/50 mix of whole wheat and all-purpose works best.

How do I know when the muffins are done?

Insert a toothpick in the center. It should come out with moist crumbs but no wet batter.

Can I make these into mini muffins?

Yes, reduce the baking time to 10–12 minutes after the initial 5 minutes at 220°C.

How do I prevent muffins from drying out?

Do not overbake, and store them in an airtight container as soon as they cool.

Can I substitute the zucchini?

Grated carrots or applesauce can work, though the flavor and texture will change.

Is this recipe kid-friendly?

Yes, it’s naturally sweetened and packed with nutrients. You can use regular sugar if preferred for children.

Can I skip chilling the batter?

Yes, but chilling helps the muffins rise better and gives a fluffier texture.

Conclusion

These Healthy Double Chocolate Zucchini Muffins are the perfect way to enjoy a decadent chocolate treat without the guilt. High in protein, low in calories, and full of rich chocolate flavor, they’re ideal for meal prep, snacking, or even breakfast. With simple ingredients and easy steps, this recipe is a must-try for chocolate lovers who want a healthier option.