Chocolate Chocolate Chunk Zucchini Muffins |

How to get your chocolate sweet fix while still feeling healthy.

I think it is just rule in life (or it should be) that if you can add chocolate to something, you should. You just should. Don’t you agree?

So, that’s what I did. I added chocolate to my zucchini muffins. And chocolate chunks. I saw those at Trader Joe’s and just knew they must be used in something.

Since it is still zucchini season (aka my FIL is loading us up with HUGE zucchinis), I’m going to keep making different things with zucchini.

Chocolate Chocolate Chunk Zucchini Muffins are super yummy. |

So, right now, it’s more zucchini muffins. Chocolate Chocolate Chunk Zucchini Muffins.

For some reason, when I added the cocoa powder, they didn’t quite turn out the way I wanted. So, I decided to add some coconut flour to give them a little more oomph.

I love, love, love the almond flour, but in some muffins recipes it is almost too much moisture and makes them sink a little.

(I’m having a bit of trouble with a strawberry muffins recipe right now because of that, but I am determined to fix it because the taste is awesome. They just look, well… atrocious. Not appetizing at all. You can see them here, if you really want to.)

If you have a lot of zucchini on hand and are wondering what to do with it all, I suggest making these Chocolate Chocolate Chunk Zucchini Muffins for a chocolate fix.

Or you can make the regular zucchini muffins for another sweet treat. I know I will.

Be making lots more things with zucchini that is. Lots and lots more.

Also finding out it makes a great pizza crust substitute for someone who can’t have gluten, eggs or yeast. (That would be me.)

Chocolate Chocolate Chunk Zucchini Muffins |

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Chocolate Chocolate Chunk Zucchini Muffins |

Chocolate Chocolate Chunk Zucchini Muffins

  • Author: Tia
  • Total Time: 48 mins
  • Yield: 12 muffins 1x


  • 2 Flax Eggs
  • Dry Ingredients:
  • 2½ cups Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 cup Cocoa Powder
  • ¾ cup Brown Sugar
  • 1 tbs Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 cup Chocolate Chunks
  • Wet Ingredients:
  • 2½ cups Zucchini (shredded)
  • 1/2 cup Grapeseed Oil
  • 1 cup Almond Milk


  1. Make flax eggs. (Check this post for how to make a flax egg.)
  2. Preheat oven to 350 F.
  3. Grease muffin tin. I use coconut oil spray.
  4. Mix all dry ingredients together, very well, in a large bowl.
  5. Mix all wet ingredients together in medium bowl.
  6. Add the flax egg to the wet ingredients.
  7. Add the wet ingredients to the dry ingredients and mix well.
  8. Scoop out batter into muffin tin. Should make 12.
  9. Bake for 24 – 28 minutes.
  10. Check with a toothpick for doneness.


Almond Flour – I have only ever used Honeyville Blanched Almond Flour. I was informed the other almond flours maybe a bit too wet one their own. You might want to sub part of the almond flour for a drier flour such as rice or coconut flour.

Eggs – If you can eat eggs and want to, just sub 2 regular eggs for the flax eggs.

Muffins are too wet! – If you keep getting wet muffins, try wrapping your zucchini in a cheesecloth and squeeze out the excess water. Some zucchinis are a little more wet than others.

  • Prep Time: 20 mins
  • Cook Time: 28 mins

Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Shirley from gfe-gluten-free easily co-hosts with  Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures.