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Double Chocolate Muffins

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This double chocolate zucchini muffins recipe makes muffins that are sweet (but not too sweet!), fudgy, and pack in veggies for an added boost. I couldn’t believe how good these tasted, especially knowing they had some nutrition-boosting ingredients that I snuck in there. Even my pickiest eater gave these a thumbs up.

double chocolate muffins recipe

Why I love this chocolate zucchini muffin recipe

It’s probably pretty obvious why I love this recipe! Who doesn’t want a perfectly bite-sized mini muffin that satisfies a sweet craving AND has the added bonus of some hidden veggies?! It’s the best of both worlds for me, and my kids love them, too! This recipe is an easy way to weave some extra greens into your family’s diet without offering a plate of zucchini or a spinach salad. You can’t tell that these have a vegetable in them, and they taste great. They’re also made with almond flour, so you get a little added protein and some healthy fats! If your kids love baking, this is a fun recipe to get them involved! Give these a try and let me know what you think!

Helpful tools for baking with kids

If you do want to get your little ones involved as kitchen helpers, here’s what I like having on hand. (And btw, while kids CAN add mess, you’ll be glad later when they start making their own meals and snacks because you taught them how!)

favorite amazon items for toddler kids baking sets

Double Chocolate Muffins

These double chocolate muffins come together quickly and are fun to make and fun to eat! They have a fudgy texture that feels decadent.

Serve these muffins at breakfast, in a lunchbox, or for afternoon snack! Here’s how I would serve them:

  • Breakfast: serve with a glass of milk and a side of berries
  • Lunchbox: pack muffins (if their school is nut-free), 1/2 a banana, and red pepper slices or carrots and whole grain crackers with hummus
  • Afternoon snack: serve muffins alone or with some apple slices

(Want easy dietitian-approved grab and go snack ideas, too? Grab my list here for toddlers age 1-3, and click here for kids 4+!)

Ingredients Needed

All you need is:

  • ¼ cup cocoa powder
  • 3/4 cup finely milled almond flour
  • ¼ cup quick oats
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp vanilla extract 
  • ¼ cup maple syrup 
  • 2 large eggs
  • ½ cup finely grated zucchini (not pressed or squeezed)
  • 1 tbsp avocado oil or vegetable oil
  • 2 tbsp mini chocolate chips for topping
ingredients for double chocolate muffins

How to make this recipe

  1. Preheat the oven to 350 F. 
  2. In a large bowl, whisk together the cocoa powder, almond flour, oats, baking powder and salt. 
  3. Add wet ingredients to the bowl- including maple syrup, eggs, zucchini, and oil- and whisk together. 
  4. Fill mini muffin tin cups ¾ full with batter, then sprinkle on about 6-7 mini chocolate chips per muffin. 
  5. Bake for 10 minutes.
  6. Remove from the oven and let cool in muffin tin for 10 minutes before serving.
chocolate muffins with berries
double chocolate muffins close up

Recipe FAQs

Could I add anything else in?

I haven’t played around with any other add-ins, but you could try adding in your favorite chopped nut (walnuts sound good to me). These muffins are great as-is, but if you’re looking for a little more texture, try it out! 

What oil is best in this recipe?

Any neutral-flavored oil will work for this recipe, but I personally like baking with avocado oil the best.

Can I use something in place of almond flour?

Almond flour is what helps make these kind of brownie-like. Almond flour works better than almond meal, but if you only have almond meal on hand you can give it a try. If you need a nut-free option, you can try regular white flour, but subtract two teaspoons of flour from the 3/4 cup. White flour is drier, so I’m thinking to reduce it a little to keep the moisture levels the same. But I haven’t tried it so I can’t make any guarantees!

Will the zucchini be noticeable?

When I used the finest setting on my box grater and made really small shreds of zucchini it was not noticeable at all. I did this because of my picky eaters, I didn’t want them to be picking pieces out of the muffin and complaining about it!

Can I make traditional sized muffins?

I personally prefer making these in mini muffins. I like the bite-sized ease for kids, and they’re easier to get perfectly cooked. But you could make them into regular muffins if you don’t have a mini muffin tin!

Muffin baking must-have

We didn’t use it for the photos, but have you tried a silicone muffin tin yet?? They are completely non-stick and the absolute easiest thing to bake muffins in. I like the set I linked the best because you get both a regular 12-muffin tin and a mini 24-muffin tin. I put them on top of a baking sheet when baking to keep them sturdy.

double chocolate muffins on a plate

Other recipes you might like

Healthy Banana Chocolate Chips Muffins with Oats

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cinnamon roll baked oatmeal

Healthy Strawberry Muffins

strawberry muffins

For you

Need more help getting your kids to expand their diet? Check out my free Picky Eater Starter Guide that can help you get started tackling picky eating!

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Double Chocolate Muffin Recipe

Double Chocolate Muffins

Kacie Barnes, MCN, RDN, LD
A delicious, veggie-packed recipe for double chocolate mini muffins!
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 6
Calories 203 kcal


  • 1/4 cup cocoa powder unsweeteened
  • 3/4 cup almond flour finely milled
  • 1/4 cup quick oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 cup maple syrup
  • 2 eggs large
  • 1/2 cup finely grated zucchini not pressed or squeezed
  • 1 tbsp avocado oil or other vegetable oil
  • 2 tbsp mini chocolate chips for topping


  • Preheat oven to 350F.
  • In a large bowl, whisk together the cocoa powder, almond flour, oats, baking powder and salt.
  • Add wet ingredients to the bowl, including maple syrup, eggs, zucchini, and oil. Whisk together.
  • Fill mini muffin tin cups ¾ full with batter, then sprinkle on about 6-7 mini chocolate chips per muffin.
  • Bake for 10 minutes.
  • Remove from oven and let cool in muffin tin for 10 minutes before serving.


This recipe yields 12 mini muffins and a serving size is 2 mini muffins!


Calories: 203kcalCarbohydrates: 15.5gProtein: 6.5gFat: 13gSodium: 205mgFiber: 3.5gSugar: 11g
Keyword chocolate zucchini muffins recipe
Tried this recipe?Let me know how it was!


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Kacie Barnes holding an apple
Hi, I’m Kacie!

I’m a mom of two and a Registered Dietitian Nutritionist. I offer e-guides and e-books (go to my Shop page), workshops, brand partnerships, and nutrition counseling. Check out my blog for nutrition and feeding tips for your little ones.


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