Zucchini Chocolate Chip Muffins

How do I describe these muffins?  Light, fluffy, insanely moist – and best of all, the perfect healthy snack!  These are hands-down the best muffins I’ve ever tasted.  

Zucchini Chocolate Chip Muffins | Simply Fresh Dinners

I can say this without being boastful because this recipe belongs to my blogger friend,  Regina of Leelalicious and the muffins were made by my new baking collaborator, Ayano!

Leelalicious Cookbook

Regina is my go-to for healthy baking and her new cookbook is so helpful in learning to cook with coconut flour.   As you know, I’m not a baker but I certainly enjoy a healthy muffin, banana cake,  and pancakes.  All of these and more can be made with coconut flour that results in that light and fluffy texture that you won’t find with white flour.  Loving it!

Zucchini Chocolate Chip Muffins | Simply Fresh Dinners

And all of this nutritious deliciousness was made possible by the beautiful lady you see below – Ayano!   She has agreed to take on the job of baking for the blog and I couldn’t be more excited.  We met at the market a few months ago in the produce section and started chatting away about possible salad ingredients.  We soon discovered that we were neighbours and when I noticed a yummy banana bread on her Instagram feed, this partnership was born.Zucchini Chocolate Chip Muffins | Simply Fresh Dinners

Ayano has two young children, a beautiful girl aged 4 months and a sweet little boy at 3 years of age.  It wasn’t until she was married with children that she started to enjoy cooking and baking and paying attention to real food.   She spends a lot of time reading about nutrition and finding the best, healthy way to satisfy her children’s cravings for sweets.   This makes her perfect for her role with Simply Fresh Dinners!

Zucchini Chocolate Chip Muffins | Simply Fresh Dinners

Her first project is a fabulous success, don’t you think?  I love that I get to be the taste tester!  These muffins were also given the stamp of approval from her son and that’s good enough for me!

Ayano also made a chocolate avocado frosting for these that you can see in the first two photos that you’ll want to try.  The recipe for it is in the notes section below.   These were quick and easy to make and Ayano made the two minute walk to my house with the muffins safely tucked beneath the baby’s stroller, ha!   We’re both so excited about future projects and with holiday season coming up, I know we’ll create some especially delicious, healthy alternatives.

Zucchini Chocolate Chip Muffins | Simply Fresh Dinners

What is your favourite treat to bake over the holidays?  Share with me on Instagram so I can see what goes on in your kitchen!  Simply hashtag #simplyfreshdinners to show off your creativity.  Cheers!

(Note:  I did not receive compensation for promotion of Leelalicious’ cookbook.  I simply love it and wanted to share it!)

Zucchini Chocolate Chip Muffins (from Leelalicious.com)

Print Recipe
Serves: 12 muffins Cooking Time: 20 minutes


  • ½ cup (55g) coconut flour
  • • ¼ cup (30g) tapioca flour
  • • 1 tsp (7g) baking soda
  • • ½ tsp (3g) salt
  • or you can use ¾ cup / 95g muffin mix in place of the 4 ingredients above.
  • • 1 tsp cinnamon
  • • 4 eggs
  • • ½ cup coconut oil, melted
  • • ⅓ cup maple syrup
  • • 1 tsp vanilla extract
  • • 1 cup (150g) grated zucchini
  • • ⅓ cup chocolate chips or nuts



Preheat the oven to 375° F. Grease or line a muffin pan.


2. In a bowl, whisk together coconut flour, tapioca flour,


baking soda, salt and cinnamon.


3. In another bowl, whisk together the wet ingredients


(eggs, coconut oil, maple syrup, and vanilla extract) until


smooth and combined.


4. Add the flour mix to the wet mixture and stir until all


lumps are gone. (Alternatively, you can also blend all


ingredients in a food processor or blender.)


5. Fold grated zucchini and chocolate chips into the batter


by hand; set some chocolate chips aside for topping.


6. Divide batter into 12 muffin cavities and top each with


chocolate chips. Bake for 17-20 minutes until a toothpick


inserted in the center comes out clean.


7. Allow muffins to cool in pan for 10 minutes, then transfer


to a wire rack to cool completely. Store covered.


Chocolate Avocado Frosting is 1 mashed avocado, 6 teaspoons of maple syrup and 1/4 cup cacao powder. Mix well.

Light, fluffy, insanely moist - and best of all, the perfect healthy snack



  • Reply
    October 27, 2016 at 10:45 am

    A great way to get your veggies….LOL Chocolate is always welcome in our home. Thanks for sharing this lovely recipe Robyn. Happy Thursday sweet friend. Lots of love from W.W.
    Linda recently posted…Agathas Black and White TablescapeMy Profile

  • Reply
    sue | theviewfromgreatisland
    October 27, 2016 at 10:47 am

    I love this Robyn, I’ve had coconut flour in my cupboard for ages and never use it because I’m not sure how! These muffins will be my first project 🙂
    sue | theviewfromgreatisland recently posted…Baked Brie with Apples, Pecans, & Maple SyrupMy Profile

  • Reply
    October 27, 2016 at 11:31 am

    Hi Robyn, I’ve been hearing about coconut flour for a while now, sounds interesting. I’m guessing it has a faint coconut flavor? Anyway the chocolate avocado frosting sounds delicious too! Love how you integrated the veggies in here, very clever.
    cheri recently posted…Hazelnut Cacao Nib GranolaMy Profile

  • Reply
    Blair @ The Seasoned Mom
    October 27, 2016 at 12:47 pm

    What a delicious collaboration! Congrats to ALL of you. Now I want a muffin!
    Blair @ The Seasoned Mom recently posted…Slow Cooker Chicken Enchilada ChiliMy Profile

  • Reply
    Anita Rivera
    October 27, 2016 at 3:00 pm

    Hello Robyn! Oh how I miss baking. I’d make these soon if I only had the time! I have never used coconut flour and I like the idea of looking for alternatives to wheat. And avocado frosting????? OK, my husband would love that! You and me both, we are cooks, and not so much bakers, but once in a while it’s fun to fill the house with the aroma of something sweet!

    I hope you are well! LOVE! Anita

  • Reply
    Karen @ Seasonal Cravings
    October 27, 2016 at 4:52 pm

    Love baked goods made with coconut flour – it has such a sweet flavor! These looks so good!

  • Reply
    Jennifer @ Seasons and Suppers
    October 28, 2016 at 6:54 am

    These look wonderful! I’ve never tried coconut flour, but it sounds like it would add great flavour to baked good 🙂
    Jennifer @ Seasons and Suppers recently posted…Slow-Cooker Thai Butternut Squash SoupMy Profile

  • Reply
    Silvia @ Garden in the Kitchen
    October 28, 2016 at 7:21 am

    Sounds like you’ve got yourself an awesome baking partner Robyn! I am so excited to see all future projects between the two of you, in addition to your everyday delicious cooking 🙂 Love this recipe my friend, will have to make it for my kids!
    Silvia @ Garden in the Kitchen recently posted…Garlicky Creamy Alfredo SauceMy Profile

  • Reply
    Tricia @ Saving room for dessert
    October 28, 2016 at 7:43 am

    It’s been a long time since I used coconut flour but thanks for the reminder! These muffins look wonderful, especially with that little bit of chocolate on top! Love zucchini in a muffin – and welcome to Ayano – what a great partnership 🙂
    Tricia @ Saving room for dessert recently posted…Spanakopita RecipeMy Profile

    • Reply
      November 6, 2016 at 3:53 pm

      Hi Tricia ! Thank you for the welcoming 🙂
      This is my first time to use coconut flour and I loved it!!

  • Reply
    Bam's Kitchen
    October 28, 2016 at 11:24 am

    I would love a baking partner , they could bake and I could be the QA test analyst. Perfect arrangement wouldn’t you agree!!!? Love this recipe from Leelalicious! It is so nice to meet you Ayano.
    Bam’s Kitchen recently posted…Chicken Enchiladas with Fire Roasted Poblano PeppersMy Profile

    • Reply
      November 6, 2016 at 3:56 pm

      Hi Bam’s kitchen !
      Nice meet to you too:)

  • Reply
    Chris Scheuer
    October 28, 2016 at 1:21 pm

    It’s funny how delicious zucchini and chocolate are in baked recipes but I’ve had the same experience. These are so pretty to look at too, like they came from a fancy bakery!

  • Reply
    Sabrina @ Familynano
    October 29, 2016 at 2:24 am

    This recipe was quick and easy and the muffins turned out very moist! My husband was impressed because you couldn’t even tell zucchini was in it. I will definitely be making these again
    Thank Robyn
    Sabrina @ Familynano recently posted…What is a Malt Shake vs. a Regular Shake? The answer is simple!My Profile

  • Reply
    October 29, 2016 at 11:13 am

    So glad to hear you enjoyed them, Sabrina. I could not get over how moist they were! Regina has such great recipes in her cookbook and I’ve discovered a gem in Ayano! Thanks for your comment 🙂
    Robyn recently posted…Zucchini Chocolate Chip MuffinsMy Profile

  • Reply
    Fida | Sweet and Savoury Pursuits
    October 30, 2016 at 8:33 pm

    They look delicious and so moist! I’m always looking for healthy muffin recipes especially ones that include veggies!
    Fida | Sweet and Savoury Pursuits recently posted…Rosemary Spiced Roasted AlmondsMy Profile

  • Reply
    Karen (Back Road Journal)
    October 31, 2016 at 7:45 am

    I’ve never used coconut flour, thanks for the inspiration.
    Karen (Back Road Journal) recently posted…Mittenwald, One Of Bavaria’s Most Picturesque VillagesMy Profile

  • Reply
    November 1, 2016 at 7:15 am

    Love the coconut flour in these muffins♥

  • Reply
    geraldine | Green Valley Kitchen
    November 1, 2016 at 10:33 am

    I love that you made friends with someone you met at the market, Robyn! These muffins look delicious – I’ve never cooked with coconut flour but will need to give it a try! Hope you’re doing well.
    geraldine | Green Valley Kitchen recently posted…Curried Carrot SoupMy Profile

  • Reply
    September 7, 2017 at 4:02 pm

    Does the muffin mix replace the coconut and tapioca flour?

    • Reply
      September 8, 2017 at 6:24 am

      Hi Anna. Yes, the muffin mix is in place of ½ cup (55g) coconut flour, ¼ cup (30g) tapioca flour, 1 tsp (7g) baking soda and
      ½ tsp (3g) salt, Sorry about the confusion, It doesn’t read very well, does it? I’ll fix that!
      I hope you try these. So delicious 🙂
      Robyn recently posted…Sun-Dried Tomato, Arugula and Goat Cheese PastaMy Profile

    Leave a Reply

    CommentLuv badge