Moist and healthy Chocolate Zucchini Muffins with chocolate chips (of course!), a few other sneak ingredients (yes, yes), and tender crumb are the mid-month treat we need right now. Their wholesome ingredient lineup speaks to all things healthy + January + I want to eat this all the time, so let’s behave. Their decadent, fudgy texture screams treat yo self + I’ve been good long enough + chocolate for breakfast makes life better, so let’s do it.

Healthy DOUBLE Chocolate Zucchini Muffins – moist, tender muffins made with avocado, coconut oil, and whole wheat flour. You can’t taste the veggies! Even picky toddlers love this easy recipe. Recipe at | @wellplated

I originally shared this recipe to celebrate a big-time blog milestone (5 YEARS of blogging. Update: we are now approaching 7, eek!). I’m resharing today because these Chocolate Zucchini Muffins are so very perfect for the January mid-point.

We’re removed enough from the holidays for the reality that the next “free” day off isn’t until end of May is settling in. The healthy eating mantras we set on January 1 are feeling decidedly less decided. We’re busy and we’re hungry and does eating a healthy muffin for breakfast make any difference anyway?

Yes, it does. And yes it can be delicious! Case in point: Chocolate Zucchini Muffins. They’re whole wheat, naturally sweetened with honey, and when you start your day with one, you’ll feel like you’re a part of a super special club.

The tasty chocolate for breakfast, I eat healthy and it’s happy, homemade muffins are the best muffins club!

Avocado Chocolate Zucchini Muffins. Moist, healthy muffins studded with chocolate chips and made with whole wheat flour, coconut oil, and a secret serving of veggies. Toddler approved! Recipe at | @wellplated

Chocolate Zucchini Muffins–A Healthy Muffin Recipe for a Happy Day

When I first shared this Chocolate Zucchini Muffins recipe on my 5-year “blog-iversary,” I spent a long time deliberating what kind of recipe to share. I wanted it to feel representative of both my overall recipe point of view AND of the recipes I know that you, my wonderful readers, love most.

Answer: MUFFINS!

But not just any muffins. These muffins needed to be indisputably delicious while still using wholesome ingredients. I wanted them to taste rich and satisfying but still be fit for a healthy breakfast. Also, chocolate. We need chocolate.

Although this is a mostly “healthy” food blog, to me healthy doesn’t mean sticking to a specific diet, giving up favorite foods (chocolate forever ♥), or blowing your budget on fancy ingredients.

I firmly believe that healthy eating can (and should!) be just as satisfying as the alternative, if not more so. A healthy, balanced diet will help you lead a more energetic, balanced life, and it can be SO YUMMY too. I delight in creating more wholesome versions of everyday comfort foods, and muffins have been some of your absolute favorites.

BEST EVER Healthy Chocolate Chip Zucchini Muffins. Even picky toddlers love this recipe! Recipe at | @wellplated

Healthy Muffin Recipes–A Stroll through Your (and My!) Favorites

A healthy recipe for Double Chocolate Zucchini Muffins, made with avocado, whole wheat flour, and coconut oil. Even picky eaters love this easy recipe. You can’t taste the veggies! Recipe at | @wellplated

Recipe Adaptations

  • Chocolate Zucchini Muffins, Gluten Free. I’d suggest swapping a gluten free 1:1 baking flour like this one.
  • Chocolate Zucchini Muffins, Calorie Count. Considering the healthy fats in these muffins, I find the calorie count reasonable, but if you’d like to reduce it, you can omit or reduce the amount of chocolate chips.
  • Chocolate Zucchini Muffins, Vegan. For this adaptation, use a non-dairy milk. You’ll also need this recipe to be Chocolate Zucchini Muffins, no eggs, so I’d suggest a flax egg (not yet tested, but I believe it would work!).
  • Chocolate Zucchini Muffins, Keto. This is one I’m afraid I can’t comment on, since I don’t follow a keto diet. I believe you will need to use an alternative sweetener, so I’d suggest looking for a recipe that is already designed this way. (The avocado, however, should be keto friendly!)
  • About That Avocado. The avocado makes the muffins ultra moist, and its taste is super duper subtle. I hardly noticed it, and a few of my friends make them routinely for their kids, and the kiddos don’t notice it either.

How to Store and Freeze These Muffins

  • To Store. Store leftovers at room temperature according to my guide for How to Store Muffins for up to 5 days.
  • To Freeze. Individually wrap muffins and place in an airtight freezer-safe storage container. Freeze for up to 3 months.

The BEST Double Chocolate Zucchini Muffins. Avocado is the secret to moist, tender muffins that taste decadent but are actually healthy! Recipe at | @wellplated

I truly wish that we could all squeeze into my kitchen so that I could serve you a Chocolate Zucchini Muffin, warm from my oven with the chocolate chips still melty on top, and do my best to tell you in person how I am abundantly, fiercely grateful that you are here.

When I began this website, I barely knew what a food blog was, let alone that it could be an actual job. If you had told me back then that if I stuck with blogging long enough and worked hard enough that other people—people who were not my mom, grandma, or Ben’s aunt—would read it and even make my recipes, I would have stared at you like you had two heads.

If you had told me that I’d eventually leave my very stable consulting job to pursue blogging as an actual career in which I would earn an actual income, I would have stared at you like you had three.

Although we are separated by a computer screen, that doesn’t change one ounce of how much I appreciate you. Thank you so much for being here, for putting up with my life stories and overuse of alliteration, and for bringing recipes like these Chocolate Zucchini Muffins to life in your kitchen.

You make this little corner of the internet (and therefore this recipe!) possible. Cheers to you, to Chocolate Zucchini Muffins, and to many more healthy muffin recipes to come!

Recommended Tools to Make Chocolate Zucchini Muffins

  • This brilliant muffin tin: It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too.
  • Coarse grater: Easiest for grating a small amount of zucchini. (For larger amounts, I like to use the grater blade on my food processor.)
Healthy DOUBLE Chocolate Zucchini Muffins – moist, tender muffins made with avocado, coconut oil, and whole wheat flour. You can’t taste the veggies! Even picky toddlers love this easy recipe. Recipe at | @wellplated

Chocolate Zucchini Muffins with Avocado

4.86 from 27 votes
Healthy Chocolate Zucchini Muffins. Moist, tender muffins made with avocado, whole wheat flour, and chocolate chips. You'll never taste the veggies!

Prep: 20 mins
Cook: 15 mins
Total: 40 mins

Servings: 12 muffins


  • 1 cup very finely shredded zucchini about 1 small/medium zucchini
  • 1 medium avocado peeled and pitted
  • 2 tablespoons coconut oil melted and cooled to room temperature (or substitute light extra-virgin olive oil or canola oil)
  • 1 large egg at room temperature
  • 2/3 cup coconut sugar or substitute granulated sugar
  • 2 tablespoons milk any kind you like (I use unsweetened vanilla almond milk)
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup semisweet chocolate chips mini or regular


  • Preheat your oven to 375 degrees F. Coat a 12-cup standard size muffin tin with nonstick spray. Set aside.
  • Spread the zucchini out on a few layers of kitchen or paper towels. Press out as much water as possible, changing out the towels as needed. Set aside.
  • Place the avocado in the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl. Beat with the mixer until the avocado is very smooth and no chunks remain. You should have about 2/3 cups of smooth avocado paste. Add the coconut oil, egg, coconut sugar, milk, and vanilla extract, beating until well combined.
  • In a separate bowl, stir together the white whole wheat flour, cocoa powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, folding by hand with a wooden spoon or spatula and stirring just until the flour disappears. The batter will be very thick, almost like brownie batter, and the dry ingredients will take several strokes to work in between additions. Fold in the zucchini and chocolate chips, reserving a few of the chocolate chips to sprinkle on top of the muffins.
  • Scoop the batter into the prepared muffin cups, filling no more than three-quarters of the way to the top. Sprinkle with the remaining chocolate chips. Bake for 15 to 18 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs clinging to it. Let cool in the pan for 2 minutes, them transfer to a wire rack to cool completely.


  • Store leftovers at room temperature according to my guide for How to Store Muffins for up to 5 days or freeze for up to 3 months.
  • If you would like to reduce the calorie count of the muffins, omit or reduce the number of chocolate chips.


Serving: 1muffinCalories: 188kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 16mgSodium: 160mgFiber: 5gSugar: 16g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I can not say enough about these muffins. Actually mine ended up being bread because I oddly do not own muffin tins. I  was skeptical when trying this recipe because I thought “how could this possibly be good?” But hey, chocolate. To my delight, this recipe was super duper easy to make and I could not have just one after I tried my first. 5 stars

  2. Hi Erin any advice on what to substitute for avocado? It’s pretty expensive around here. I’ve thought of applesauce  and pumpkin. how much do you think would be required?

    1. Lyf, I am afraid the avocado is necessary, because it also adds fat to the recipe you’d miss with applesauce or pumpkin. If you don’t want to purchase it, I have lots of other healthy muffin recipes here:

  3. Hi Erin after your reply I made it with avocado and I absolutely love these. I try to minimize sugar so I halved the sugar content and they turned out delicious  and much more suitable for breakfast. The fudgy rich texture makes you think you are eating a brownie. Thank you for yet another faboulous baking recipe and I hope you continue is to sneak more avocado in them!5 stars

    1. Lyf, I am so pleased to hear how much you enjoyed the recipe. Thanks for taking time to leave this lovely review!

  4. First, I want to start by saying I can’t ever remember posting on a food blog – – but these muffins! Wow. So delicious and – – dare I say it: DECADENT! I swapped the granulated sugar for 1/3 c honey and did 1/2 c oat flour and 3/4c all purpose. The results are on point: a muffin that satisfies my chocolate cravings AND I don’t need to feel guilty about! Thanks!5 stars

  5. I thought coconut sugar was brown sugar yet your recipe says to use white sugar in its place.   
    Please clarify.  Thanks so mich

    1. Hi Anne, coconut sugar is actually different than white or brown sugar, but either one will work here!

  6. In the Chocolate Zucchini Muffins with Avocado recipe can you use almond flour instead of the wheat flour? Thanks & Merry Christmas!

    1. Hi Karen! Almond flour acts much differently than wheat flour, so I can’t recommend it. However, another reader has reported success with this swap, so you could experiment with it. If you’d like an almond flour recipe, you can view lots of options here: I hope this helps!

  7. This recipe sounds amazing, and I am eager to try it. Could it be made into a bread instead of muffins? Thanks!

    1. Hi Rosa! I have not tried to make these muffins as a bread, but I think it would work. If you decide to experiment, I’d love to hear how it goes!

  8. these  muffins were so good! i reccomended these to different people and they loved them! deffinetly they need a little more milk so i added 1/2 a cup instead. these were such a treat and so yummy! thanks well plated! :)5 stars

  9. These are amazing! So rich, they feel like you’re really indulging even though they’re pretty healthy! I’ve made them twice in the last 4 days. My kids couldn’t tell the avocado and zucchini were in there. My super picky son, who can usually spot a hidden veggie from all the way across the kitchen, thought I was joking when I told him there was zucchini in the muffins! The second time I made them, I used half chocolate chips and half white chocolate chips and added some raspberries. To die for! 5 stars

  10. This is my favorite muffin recipe. They taste like really good chocolate cake. My kids and I love them.5 stars

  11. These are my go-to muffins now! I’m not a zucchini fan, but these taste like rich brownies to us. I’ve shared the recipe with all of my family as well! Perfect combination of ingredients to make a healthy snack taste like a decadent treat.5 stars

  12. Delicious! I was nervous at first that my kids would see the zucchini and not eat them, but they love them! I don’t try to hide the avocado and zucchini from them & they love these muffins. I feel good about feeding these to my kids for a snack or for breakfast. yum. Thank you!5 stars

  13. Have wanted to try zucchini chocolate muffins for a while glad I found this recipe. One daughter said I want to eat these every day, another said they were delicious and had 3!
    I used 1/3 cup honey and 1/3 cup date syrup instead of coconut sugar and turned out well.5 stars

    1. Hi Kim! You can use all-purpose flour in this recipe instead. I hope you enjoy the muffins!

  14. Holy cow, these exceeded my expectations. If I hadn’t just made these myself I wouldn’t have believed the ingredients. I made 2 batches to freeze and I’m so glad I did. Even my super picky toddler who hates veggies with a passion gobbled them down! Thank you so much!5 stars

  15. I found it to be a very unforgiving recipe that has many steps and leads to many dirty dishes (processor, mixer, dry and wet dishes, measuring cups, surface, and towel used to dry the zuquini). Not suitable for a busy working mom.
    Made 2x. The first turned out dry, so on the next, I used 4oz of milk and 2 eggs. Less dry but not moist and tasted blend. I used less sugar than called for and olive oil instead of coconut oil, which is something I always sub as I do not cook with anything but extra virgin Olive oil (it is just the healthiest and less processed oil).
    I don’t think the low veggie per portion makes up for the sugar in this recipe and do not recommend it.1 star

    1. I’m so sorry you had trouble with this recipe, Kate. It’s hard to say what went wrong without being in the kitchen with you.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

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