Indulge in these delectable Healthy Double Chocolate Zucchini Muffins! Crafted without any added sugars or butter, these jumbo, bakery-style treats are a delightful twist on the classic. Loaded with protein and luscious chocolate chunks that melt in every bite, these muffins boast a generous 11g of protein per serving.
Why you will love these Healthy Double Chocolate Zucchini Muffins
While most chocolate muffins are packed with sugar and butter, these Healthy Double Chocolate Zucchini Muffins are made lighter with Greek yogurt and shredded zucchini for that perfect moist texture.
The zucchini adds incredible softness without any veggie taste, no one will ever guess it’s in there! Each muffin is high in protein, lower in calories, and loaded with rich cocoa and melty chocolate chunks. Unlike banana-based recipes, these protein zucchini muffins have a true bakery-style double chocolate flavor you’ll crave again and again.
The best part? They are 185 calories each, packed with 11g protein, and are incredibly easy to make!
Macros for Healthy Double Chocolate Zucchini Muffins
Per Muffin (8):
Calories: 185
Carbohydrates: 19g
Protein: 11.5g
Fat: 6.5g
More healthier muffins to try
Healthier Strawberry and White Chocolate Muffins- high protein, sugar free
Healthy Oat Banana Blueberry Muffins
Healthier Chocolate Chip Muffins- No Bananas required!
Double Chocolate Protein Muffins- lower calorie, sugar free
Ingredients and Substitutions for Healthy Double Chocolate Zucchini Muffins
Flour- All purpose, can sub for oat flour or gluten free flour
Protein Powder- I use the Deluxe Chocolate Premium Almond Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Cocoa Powder
Baking Powder
Baking Soda- using both baking powder and soda ensures the muffins rise well and maintains fluffiness
Zero Calorie Granulated Sweetener– I use a zero calorie natural sweetener from Natvia, sub for normal granulated brown or white sugar
Greek Yogurt/Protein Yogurt- I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
Vanilla- for flavour
Egg- can sub for a flax egg or extra 70g yogurt
Milk + 1 tsp vinegar or lemon juice- I use a high protein, low fat milk but you can use a plant milk. Adding 1 tsp of vinegar or lemon juice will turn the milk into “buttermilk” due to the added acidity. This helps with the fluffiness but you can skip this step.
Zucchini- if you don’t want a zucchini muffin, you can make my Double Chocolate Protein Muffins
Chocolate- I use a mix of sugar free chocolate and sugar free chocolate chips. You can substitute for any chocolate or chocolate chips
Baking Tips for the best Double Choc Zucchini Muffins
- Remove Excess Liquid from Zucchini– After shredding your zucchini, place it in a clean kitchen towel or paper towel and squeeze out the excess moisture. Too much liquid can make the batter watery and prevent your muffins from rising properly. This step ensures a fluffy, moist texture instead of soggy muffins.
- Use Room Temperature Ingredients– Let your eggs, yogurt, and milk come to room temperature before baking. This helps the batter mix more evenly and gives your muffins a softer, fluffier crumb.
- Mix Gently– Overmixing is the quickest way to end up with dense muffins. Stir the wet and dry ingredients together until just combined to keep these zucchini muffins tender and light.
- Fold in the Chocolate– When adding chocolate chunks or chips, gently fold them through with a spatula. This keeps the batter airy and ensures melty chocolate is evenly spread throughout every muffin.
- Chill the Batter– Letting the batter rest in the fridge for at least 30 minutes (or overnight) allows the flour and cocoa to fully hydrate. A slightly thicker batter means your muffins will rise higher and bake up with that perfect bakery-style dome.
- Portion Evenly– Use an ice cream scoop or large spoon to divide the batter evenly between muffin cups. This ensures consistent muffin sizes, even baking, and the best presentation.
- Start with High Heat– Bake the muffins at 220°C (425°F) for the first 5 minutes, then lower the oven temperature to finish baking. That initial heat blast encourages a tall rise and gives your muffins a beautiful bakery look.
- Cool Properly– Let the muffins rest in the pan for 5–10 minutes, then transfer to a wire rack. This prevents steam from making the bottoms soggy and keeps your double chocolate zucchini muffins perfectly moist.
How to store Double Chocolate Zucchini Muffins
Room temperature: Place the cooled muffins in an airtight container and store for 1-2 days
Fridge: Place the cooled muffins in an airtight container and store for 3-5 days.
Freezer: If you want to store muffins for an extended period (up to 3 months), freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in an airtight freezer-safe bag. Thaw frozen muffins at room temperature or gently reheat them in the oven or microwave.
Healthy Double Chocolate Zucchini Muffins (high protein + low calorie easy recipe)
Ingredients
Method
- Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towel. Set aside.
- In a large bowl, whisk together the egg, yogurt, milk until smooth. Add the Zucchini and sweetener and mix well.
- Stir in the protein powder, plain flour, cocoa powder, baking powder, soda and salt. Mix gently until just combined.
- Fold in the chocolate baking chips,and chopped no-sugar-added chocolate.
- Chill batter (optional but recommended): Cover and refrigerate for 30 minutes (or up to overnight) to allow the batter to thicken for better rise.
- Preheat oven to 220°C (425°F). Line a muffin tray with 8-10 liners. Divide the batter evenly among muffin cups, filling about ¾ full. Top with a extra chocolate chunks.
- Bake for 5 minutes at 220°C, then reduce heat to 180°C (350°F) and continue baking for 12–15 minutes, or until a toothpick comes out with just a few crumbs.
- Allow muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack.
