Chocolate Chai Zucchini Muffins

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These chocolate chai zucchini muffins are a great way to start your day off right. Decadently moist and absolutely delicious, they have a double dose of chocolate and chai spices for an extra flavor boost. Your whole family will love these chocolatey muffins! 

Chocolate zucchini muffins on a wooden board with a white background.

Double Chocolate Chai Zucchini Muffins Are Exactly What You Need to Use Up All that Zucchini

Do you ever get a recipe idea in your head that you just can’t shake?

That’s how I felt about these chocolate zucchini muffins with chai spices – once I dreamed up the idea, I couldn’t stop thinking about them! Rich chocolate and warm chai spices are delicious together and I had a feeling that they’d make an especially delicious treat when added to zucchini muffins.

It took me a few tries to perfect this recipe, but I’m glad I kept going until I nailed it.

The chocolate and chai flavors are nicely balanced, and the muffins are moist and cakey. I love that they’re healthy enough for breakfast, but decadent enough for dessert.

What you’ll love about this zucchini muffin recipe:


  • A great way to use garden-fresh zucchini with unexpected flavor from chai spices
  • Grab and Go. Muffins are a great option for a breakfast or snack on the go. 
  • Under 200 calories each
Overhead image of shredded zucchini on a wooden board.

What you’ll need to make them

To make these double chocolate zucchini muffins, you’ll need:

  • Unsweetened Coconut Milk. For this recipe, you’ll need refrigerated coconut milk beverage (not canned coconut milk). You could also use almond milk or dairy milk if you prefer. 
  • Spiced Chai Tea bags. For the best flavor and texture, I found that using chai spice tea bags works best. I like the ones from Tazo a lot!
  • Zucchini. One medium to large zucchini should be plenty. 
  • Coconut Oil. Cocout oil is a nice alternative to butter in this muffins. If keeps them dairy free and adds lots of moisture. 
  • Unsweetened Cocoa Powder. My absolute favorite is Ghirardelli but you can never go wrong with Hershey’s either!
  • Chocolate Chips. Milk, dark, or semi-sweet. It’s your choice!

You’ll also need standard baking supplies like flour, sugar, eggs, and vanilla. 

Substitutions:

  • Try applesauce instead of coconut oil
  • For a healthier muffin, use whole wheat pastry flour in place of all purpose flour
  • You can also use a cup for cup gluten-free flour blend

Handy tip for shredding zucchini!

For zucchini that all but disappears into muffins, use a fine grater, like you would use to zest citrus fruit. A coarser cheese grater will give you larger ribbons of zucchini that are still delicious but a little more obvious. 

Mixing together the dry ingredients for muffins.
Adding the wet ingredients.

How to make them:

1. Brew the chai. Heat the coconut milk until it’s lukewarm, then steep the tea bags until it take on a deeply spice flavor. Press as much moisture form the tea bags and as you before discarding them.

2. Combine the dry ingredients. Be sure to whisk everything well so you don’t end up with clumps of baking powder in your muffins!

3. Stir the wet ingredients into the dry ingredients. The method of adding wet ingredients into the dry ones is key to muffin-making and is one of the key differences between muffins and cupcakes!

4. Scoop the batter into your muffin pan. I like to use a large cookie scoop or ice cream scoop for this. It’s less messy and means all of the muffins will be the same size. If you want, sprinkle the top of each muffin with a few chocolate chips. 

5. Bake until a toothpick inserted into the top of a muffin comes out clean. 

Chocolate Chai Zucchini Muffins 1

Frequently Asked Questions

How should I store these Chocolate zucchini muffins?

Store in the refrigerator for up to 1 week, or freeze the muffins after they’re baked. They’re delicious cold, or you can pop them in the microwave for 10 seconds to warm them slightly. 

Due to the high moisture content of these muffins, I don’t recommend storing them at room temperature.

Do I have to peel the zucchini?

Nope! You can peel it if you want, but once the shredded zucchini is mixed into the batter you won’t even notice a piece of peel here of there. 

Do I have to drain the zucchini?

Nope, that extra moisture is what makes these muffins so rich and tender!

Can I prep these ahead of time?

The batter won’t keep well once it’s mixed, but you can freeze shredded summer zucchini for use all winter. Just let it defrost and you’ll be ready to make these muffins whenever a craving strikes! 

More delicious muffin recipes

landscape image of stacked muffins.

Chocolate Chai Zucchini Muffins

Moist and decadent double chocolate zucchini muffins with chai spices. These amazing muffins make a great grab and go breakfast or snack!
4.72 from 7 votes
Print Pin Rate
Course: 14 Sweet Breakfast Recipes
Cuisine: American
Keyword: zucchini muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12
Calories: 194kcal

Ingredients

  • ½ cup unsweetened coconut milk
  • 2 bags chai
  • 1 ¼ cup all-purpose flour
  • ¾ cup sugar
  • cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 ½ cups shredded zucchini about 1 large
  • ½ cup chocolate chips

Instructions

  • Heat oven to 350ºF. Line a 12 cup muffin tin with paper liners or spray it with cooking spray.
  • In a small saucepan, heat the coconut milk over medium heat until its lukewarm. Add the tea bags. Remove from heat and let steep 5 minutes. Squeeze out as much liquid from the tea bags as you can, then discard the bags.
  • In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a second bowl, combine the brewed chai, coconut oil, and vanilla. One at a time, whisk in the eggs. Stir in the zucchini.
  • Fold the dry ingredients into the wet ingredients until combined. Add the chocolate chips and stir to combine.
  • Divide the batter between the muffin cups, filling each cup 3/4 of the way to the top. If desired, top each muffin with a few chocolate chips.
  • Bake 22-25 minutes.
Nutrition Facts
Chocolate Chai Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 194 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.02g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 28mg9%
Sodium 193mg8%
Potassium 102mg3%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 87IU2%
Vitamin C 3mg4%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!
lauren

Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...

 

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