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    Home » Breakfast

    Double Chocolate Carrot Zucchini Muffins

    Published: Aug 11, 2022 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    four muffins on rack with chocolate chips on the side.
    four muffins on rack with chocolate chips on the side.

    Light and tender, these gluten free double chocolate carrot zucchini muffins are moist, fluffy and really chocolatey. Perfect for breakfast or a healthy snack, and a delicious way to sneak in some vegetables.

    muffins on cooling rack sided with a sprinkle of chocolate chips.
    Jump to:
    • why you'll love these chocolate muffins
    • key ingredients and substitutions
    • how to make double chocolate zucchini carrot muffins
    • tips, tricks and variations
    • FAQ
    • New recipes to try

    why you'll love these chocolate muffins

    • Healthy - these double chocolate muffins are made with wholesome ingredients like almond flour, fresh zucchini and carrot, and maple syrup. They're gluten-free, dairy-free, have no butter, no oil, and refined sugar-free.
    • Versatile - an easy grab-and-go healthy snack for breakfast or an afternoon treat.
    • Quick and easy - zucchini and carrot take no time to grate. Whisk the eggs and wet ingredients then add the dry ingredients, give it a quick mix, spoon into muffin cups and bake. This recipe couldn't be easier.
    • Moist and fluffy - the zucchini carrot muffins are moist, rich and tender. To make them more fluffy, whisk your eggs longer to add a little extra rise. Also, sifting your almond flour, cacao powder, baking soda and sea salt will add more air into the dry ingredients, helping to expand the size of the muffins. Careful not to over mix the batter!

    If you love healthy baking you need to try my Oatmeal Strawberry Crumble Bars (gf, nut free), Best Healthy Low Sugar Carrot Cake and my Best Paleo Banana Bread with Coconut Flour. If you need some healthy breakfast ideas, try my Lemon Poppy Seed Scones (no egg, gf), Apple Buckwheat Pancakes with Diced Maple Apples (yum!), and my Carrot Cake Oatmeal Nut Breakfast Bars.

    key ingredients and substitutions

    labelled ingredients for double chocolate carrot zucchini muffins.
    • Almond flour - adds moisture and protein to the chocolate zucchini muffins.
    • Cacao powder - adds deep chocolatey flavor to the double chocolate muffins. You can substitute with unsweetened cocoa powder if that's what you have in your pantry.
    • Eggs - add structure and moisture. Use at room temperature if swapping melted coconut oil for the apple sauce. I have not tried this recipe with flax egg.
    • Apple sauce - replaces the need for oil in the recipe. You can substitute with the same amount of melted coconut oil if you prefer. Or, try banana, pumpkin purée, or mashed baked sweet potato.
    • Maple syrup - adds natural sweetness. Swap for honey if you prefer a little extra sweetness.
    • Zucchini - is high in antioxidants and fiber. It's fairly mild in flavor and provides texture and moisture. No need to peel the zucchini, just shred on a box grater.
    • Note: if the shredded zucchini is really moist, squeeze it into a paper towel to remove any excess moisture.
    • Carrots - are rich in beta-carotene and fiber and also add texture and moisture to the chocolate zucchini carrot muffins. I usually peel the carrots before shredding on a box grater.
    • Dark chocolate chips - adds more chocolate flavor with little chocolate morsels in every bite! I use dairy free and gluten free chocolate chips from Enjoy Life.

    See recipe card for all ingredients and quantities.

    how to make double chocolate zucchini carrot muffins

    1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with coconut oil.
    eggs, vanilla, maple syrup and apple sauce ready to whisk in bowl.
    1. Add eggs, apple sauce, maple syrup and vanilla to a large bowl.
    whisked wet ingredients for muffins.
    1. Whisk until slightly frothy, 1-2 minutes.
    dry ingredients added to wet ingredients not yet mixed in bowl.
    1. Add almond flour, cacao powder, baking soda and sea salt.
    zucchini, carrot and chocolate chips added to batter.
    1. Add zucchini, carrot and chocolate chips.
    filled muffin liners in muffin tin.
    1. Divide batter into prepared muffin tin. Bake for 18-20 minutes.
    mixed batter for double chocolate carrot zucchini muffins.
    1. Gently stir to combine. Careful not to over mix.
    batter mixed and ready for double chocolate carrot zucchini muffins.
    1. Fold together, careful not to over mix.
    muffins cooling on rack.
    1. Cool completely on wire rack.

    Hint: if your almond flour and cacao powder are lumpy, pass through a sieve to break up the lumps and fluff the dry ingredients. This will add more aeration to the batter and the inside of your muffins will be fluffier.

    tips, tricks and variations

    Smoother texture - if your almond flour and cacao powder are lumpy, sift before adding to the wet ingredients to avoid powdered lumps in the batter.

    More chocolate - use extra chocolate chips to decorate the tops of the muffins before placing in the oven.

    Store - store in an airtight container on the counter for 2 days or in the fridge for up to a week. The muffins can also be stored in the freezer for up to 3 months. Wrap them individually to make a great grab-and-go snack.

    FAQ

    Does the zucchini and carrot need to be peeled?

    No need to peel the zucchini before grating. If the carrot is fairly fresh, just give it a good scrub and grate. Otherwise, peel the carrot first before shredding.

    What's the best way to shred zucchini and carrot?

    The easiest way to shed zucchini or shred carrots is on the course side of a box grater. It's also quick and easy clean up. You can also use a food processor but your may end up with a few roughly chopped chunks in the mix.

    scattered muffins on rack with a bite out of one.

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    • Crispy Smashed Potatoes with Garlic Herbs
    • Melon Cucumber Ribbon Salad with Melon Vinaigrette
    • Romesco Sauce with Roasted Red Pepper (Nut-free, GF)

    Did you make this recipe? Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!

    Print
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    four muffins on rack with chocolate chips on the side.

    Double Chocolate Carrot Zucchini Muffins


    • Author: Jacqui Wilson
    • Total Time: 28 minutes
    • Yield: 12 muffins 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    Light and tender, these gluten free double chocolate carrot zucchini muffins are moist, fluffy and really chocolatey. Perfect for breakfast or a healthy snack, and a delicious way to sneak in some vegetables.


    Ingredients

    Scale
    • 3 eggs
    • ¼ cup unsweetened apple sauce, or coconut oil (melted)
    • ⅓ cup maple syrup
    • 1 teaspoon pure vanilla extract
    • 2 cups almond flour
    • ⅓ cup cacao powder
    • ½ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • ¾ cup shredded zucchini
    • ½ cup shredded carrot
    • ½ cup dark chocolate chips (dairy free)

    Instructions

    1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with coconut oil.
    2. In a large bowl whisk together eggs, apple sauce, maple syrup and vanilla until slightly frothy, 1-2 minutes.
    3. Add almond flour, cacao powder, baking soda and sea salt. Stir until combined. Fold in zucchini, carrot and chocolate chips.
    4. Divide into 12 muffin cups. Bake for 18-20 minutes, or until a toothpick comes out clean. 
    5. Cool completely on wire rack. 

    Notes

    Hint: if your almond flour and cacao powder are lumpy, pass them through a sieve to break up the lumps and fluff the dry ingredients. This will add more aeration to the batter and the inside of your muffins will be fluffier.

    If the shredded zucchini is really moist, squeeze in a paper towel to remove any excess moisture. 

    Store in an airtight container on the counter for a couple of days or in the fridge for up to a week. Freeze for up to 3 months.

    • Prep Time: 10 min
    • Cook Time: 18 min
    • Category: breakfast
    • Method: bake
    • Cuisine: American

    Nutrition

    • Serving Size: 1 muffin
    • Calories: 198
    • Sugar: 8.4 g
    • Sodium: 72.9 mg
    • Fat: 7.7 g
    • Saturated Fat: 2.2 g
    • Trans Fat: 0 g
    • Carbohydrates: 14.9 g
    • Fiber: 2.5 g
    • Protein: 5.3 g
    • Cholesterol: 46.7 mg

    Keywords: chocolate muffins, zucchini muffins, carrot muffins, healthy chocolate muffins, breakfast muffins

    Did you make this recipe?

    Share a photo and tag us - we can't wait to see what you've made!

    More Gluten Free Breakfast Recipes

    • Oatmeal Strawberry Crumble Bars (gf, nut free)
    • Lemon Poppy Seed Scones (no egg, gf)
    • Carrot Cake Oatmeal Nut Breakfast Bars
    • Almond Cherry Pepita Granola Bars

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

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