Double Chocolate Zucchini Blender Muffins — Easy, Moist & Healthy

These Double Chocolate Zucchini Blender Muffins are one of my favorite recipes to come from the garden — a delicious reminder that zucchini absolutely belongs in baked goods.

Last summer, my friend and I baked together when my garden was overflowing with zucchini, and these muffins were the result. We devoured them immediately — rich chocolate flavor with a sneaky serving of vegetables.

They’re indulgent yet better-for-you: each muffin contains a full serving of vegetables and the recipe can easily be made gluten-free, dairy-free and without refined sugar. They’re simple to prepare and perfect for breakfast, snack or dessert.

Eat Your Greens, Chocolate Zucchini Muffin Style

If you’ve ever had a garden overload of zucchini, you know the challenge of finding new ways to use them. These muffins are the perfect solution: they showcase zucchini’s mild flavor and moisture while adding nutrients like antioxidants, vitamin A–rich carotenoids and fiber for digestion.

In this recipe, zucchini blends together with cacao powder, creamy peanut butter, cinnamon, gluten-free flour, applesauce, and a touch of sweetener. The results are chocolaty, moist muffins that hide the vegetable so even picky eaters won’t notice.

When combined with chocolate chunks and a sprinkle of flakey sea salt, the zucchini melts into the batter and adds moisture without changing the signature chocolate taste. Top with a peanut butter drizzle for an extra layer of flavor.

A Must-Bake Double Chocolate Zucchini Blender Muffin Recipe

These muffins are quick to make, require minimal cleanup and bake in under 30 minutes. Allow time for cooling after baking so the texture sets properly — patience pays off.

Top with a little creamy peanut butter and flakey sea salt for a delicious sweet-and-salty finish. Add them to your regular baking rotation and use up those late-summer zucchinis.

Ingredients You’ll Need

• 2 1/2 cups zucchini, chopped (no need to peel)
• 1 cup gluten-free flour mix (or regular flour if not gluten-free)
• 2 eggs
• 1/3 cup cacao powder (or cocoa powder)
• 1/3 cup creamy peanut butter (plus extra for topping)
• 1/3 cup applesauce
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/4 teaspoon flakey sea salt (plus more for topping)
• 3/4 cup dairy-free chocolate chunks (or your preferred chocolate)
• Optional: 1/4 cup unflavored collagen peptides

How to Make Double Chocolate Zucchini Blender Muffins

Preheat the oven to 350°F and prepare a muffin tin with liners or nonstick spray. This recipe yields 12 muffins.

1) Add chopped zucchini to a blender and blend until finely minced.

2) Add the remaining ingredients — except the chocolate chunks — and blend until just combined. If using collagen peptides, add them now.

3) Stir in the chocolate chunks by hand, then divide the batter evenly into the muffin tin.

4) Bake for 20 minutes. Remove from the oven and let the muffins cool for at least 45 minutes so they set and release more easily from liners.

5) Finish with a drizzle of creamy peanut butter and a pinch of flakey sea salt. Serve and enjoy.

To Store

Keep muffins covered at room temperature for the first day or two, then refrigerate, covered, for up to 3 days.

Recipe Substitutions & Questions

Peanut butter gives a creamy, savory note, but almond butter, sunflower seed butter or tahini can be used if preferred. Regular all-purpose flour can substitute for a gluten-free blend; almond flour might work but could change the texture.

Applesauce can sometimes be swapped with mashed banana for added sweetness and moisture. Cacao powder is my preferred choice for flavor and minimal processing, but cocoa powder will work in a pinch. For sweeteners, honey or maple syrup both perform well.

Use any chocolate you like — chips, chunks or roughly chopped bars all give great results.

How to Prevent Muffins from Sticking to Liners

Grease the muffin tin or liners with a little melted butter or oil spray before adding batter. If you don’t have liners, cut circles of parchment to fit each cup. Allowing the muffins to cool completely helps them release from liners more easily.

Do I Need to Peel the Zucchini When Baking?

No. There’s no need to peel zucchini for this recipe — the skin blends in and adds nutrients and color without affecting texture.

More Zucchini Recipes You’ll Love

Try other zucchini-forward recipes to make the most of your harvest and enjoy vegetables in new and tasty ways.