Light and tender, these gluten-free double chocolate carrot zucchini muffins are incredibly moist, fluffy, and loaded with rich chocolate flavor. Perfect for breakfast or an easy snack, these muffins offer a delicious way to incorporate vegetables in a sweet treat that even picky eaters will love!
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These double chocolate carrot zucchini muffins are not only rich and chocolatey but a perfect way to sneak in some veggies with that chocolate craving just like these chocolatey sweet potato muffins!
They’re a favorite in our household, especially as a back-to-school treat for my kids who think they’re just having chocolate muffins. I love that they’re gluten-free and made with whole ingredients, so I feel good about baking a batch every week for busy mornings.
Craving something cozy and quick? This healthy carrot mug cake is the perfect single-serve treat you can whip up in minutes!
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Why You'll Love These Chocolate Muffins
- Energizing: These muffins are made with whole ingredients like almond flour, fresh zucchini and carrot, and pure maple syrup. They’re gluten-free, dairy-free, and contain no butter, oil, or refined sugar. The result is a naturally sweet and satisfying muffin.
- Versatile: Great for on-the-go snacking, breakfast, or adding to lunchboxes, these muffins are perfect for anytime of day.
- Quick and Easy: With simple steps and minimal prep, these muffins come together quickly. You just need to whisk the wet ingredients, add the dry ingredients, fold in the veggies and chocolate, then bake! There’s no need for a food processor or even a second bowl.
- Moist and Fluffy: These muffins are delightfully moist and tender, with a soft crumb. For an extra fluffy texture, try whisking the eggs longer and sifting the almond flour and cocoa powder. This adds air to the batter and helps the muffins rise nicely.
Recipe Ingredients
You'll need the following ingredients to make carrot and zucchini muffins:
Ingredient Notes:
- Almond Flour: Adds moisture to these double chocolate muffins. If you don’t have almond flour, almond meal can work, but it may give a slightly coarser texture.
- Cacao Powder: For deep chocolate flavor. Unsweetened cocoa powder is a great substitute.
- Eggs: Room-temperature eggs help the muffins rise and bind well. If you prefer, swap with a flax egg for a vegan option.
- Applesauce: Replaces the need for oil, keeping the muffins moist and tender. Feel free to try mashed banana, pumpkin puree, or sweet potato for a similar texture.
- Maple Syrup: For natural sweetness. You can also use honey if you prefer a bit more sweetness.
- Zucchini: Adds moisture and texture, like in my double chocolate zucchini muffins. Just grate it on a box grater; no need to peel. If the shredded zucchini is really moist, squeeze it into a paper towel to remove any excess moisture or excess water.
- Carrots: Complement the zucchini and adds a subtle sweetness. For best results, grate with a box grater.
- Dark Chocolate Chips: A great way to add more rich chocolate flavor with little chocolate morsels in every bite of these chocolate chip zucchini muffins! I use Enjoy Life semi-sweet chocolate chips, like in my Chewy Chocolate Chip Granola Bars.
See recipe card below for all ingredients and quantities.
Top Tip
If the shredded zucchini is really moist, squeeze it into a paper towel to remove any excess moisture or excess water.
How to Make Chocolate Zucchini Carrot Muffins
- Step 1: Prepare the Muffin Pan: Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup with coconut oil to prevent sticking.
- Step 2: Combine Wet Ingredients: In a large bowl, add the eggs, apple sauce, pure maple syrup, and vanilla extract.
- Step 3: Whisk for about 1-2 minutes until slightly frothy.
- Step 4: Add Dry Ingredients: Sift the almond flour, cacao powder, baking soda, and sea salt into the wet ingredients.
- Step 5: Gently stir until just combined, taking care not to over-mix.
- Step 6: Fold in Veggies and Chocolate: Carefully fold in the shredded zucchini, carrot, and chocolate chips.
- Step 7: Gently mix until they’re evenly distributed throughout the batter.
- Step 8: Fill the Muffin Cups: Using a spoon or cookie scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Step 9: Bake: Place the muffin pan in the oven and bake for 18-20 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Step 10: Cool: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature.
Top Tip
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.
Expert Tips
- Sift Dry Ingredients: Sifting the almond flour and cacao powder helps prevent lumps and adds lightness to the batter with a smoother texture.
- Add Extra Chocolate: Top each muffin with extra chocolate chips before baking for a delicious double-chocolate effect. This is my favorite way and a great addition for good reason, just like on my soft gluten-free pumpkin cookies with chocolate chips.
- Mini Muffins: use a mini muffin tin with small muffin liners for mini gluten-free chocolate zucchini muffins. Check for doneness at 10-12 minutes.
Common Questions
No need to peel the zucchini before grating. If the carrot is fairly fresh, just give it a good scrub and grate zucchini and carrots. Otherwise, peel the carrot first before shredding.
The easiest way to shred 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.
Serving Suggestions
- Breakfast: Serve these muffins warm for that freshly-baked taste, with a glass of almond milk or Greek yogurt and fresh berries.
- Snack: Pair with a drizzle of almond butter, peanut butter or a little honey for an extra treat.
- Dessert: Enjoy with a dollop of whipped coconut cream, and serve alongside other dessert-like muffins like these naturally-sweetened banana pecan muffins and these gluten-free raspberry muffins.
Storage Tips
- Room Temperature: Store the muffins in an airtight container for up to 2 days.
- Refrigerator: These muffins will keep in the fridge for up to a week.
- Freezer: Freeze the muffins in a ziplock bag, or an airtight container for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before enjoying.
More Muffin Recipes You'll Love
📖 Recipe
Double Chocolate Carrot Zucchini Muffins
Equipment
- 1 12-cup muffin tin
- 1 large bowl or medium bowl, whisk, box grater
Ingredients
- 3 large eggs
- ¼ cup (64 grams) unsweetened apple sauce, or coconut oil (melted)
- ⅓ cup (104 grams) pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups (192 grams) fine blanched almond flour
- ⅓ cup (28 grams) cacao powder, or unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup (120 grams) shredded zucchini
- ½ cup (60 grams) shredded carrot
- ½ cup (85 grams) dark chocolate chips, dairy free
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup with coconut oil to prevent sticking.
- In a large bowl, add the eggs, apple sauce, pure maple syrup, and vanilla extract. Whisk for about 1-2 minutes until slightly frothy.
- Sift the almond flour, cacao powder, baking soda, and sea salt into the wet ingredients. Gently stir until just combined, taking care not to over-mix.
- Carefully fold in the shredded zucchini, carrot, and chocolate chips until they’re evenly distributed throughout the batter.
- Using a spoon or cookie scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Place the muffin pan in the oven and bake for 18-20 minutes. The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature.
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Notes
- If your almond flour and cacao powder are lumpy, pass through a sieve to break up lumps and fluff 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.
Cecile Turcotte says
Can ordinary flour be used instead of almond flour?
Jacqui Wilson says
Hi Cecile, Sorry for the late reply. Almond flour is unique because it lend alot of moisture to baking, so I wouldn't recommend using ordinary flour in this recipe. If you prefer not to use almond flour, try this double chocolate zucchini muffin, it has no flour in it and it's super moist!
Diana Stewart says
Made these yesterday. They were delicious, just like all the other recipes I've tried from Eat Fresh Glow? I used 2 cups of frozen zucchini since I didn't have fresh and it shrinks quite a bit after thawing.
Jacqui Wilson says
I'm so glad you enjoyed the muffins! We keep them on hand in the freezer because everyone loves them so much! Thanks for the tip on using frozen zucchini, it's a great idea!
Chloe B says
I love these muffins! Made them for friends and they got gobbled up! No one knew they were gluten free and loved them. Super fluffy. Thanks for such a great recipe and please make more muffins!