Chocolate Chai Zucchini Muffins

4.72 from 7 votes

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Chocolate Chai Zucchini Muffins are a healthy and delicious treat, clocking in at less than 125 calories each.

Chocolate Chai Zucchini Muffins

Do you ever get a recipe idea in your head that you just can’t shake? That’s how I felt about these chocolate chai zucchini muffins – once I dreamed up the idea, I couldn’t stop thinking about them! Chocolate and chai are delicious together and I had a feeling that they’d make an especially delicious treat when added to zucchini muffins.

Peak zucchini season is over, but it took me a few tries to perfect this recipe. Luckily, zucchini is pretty easy to find year-round.

The first time I attempted these muffins, I used chai concentrate but, unfortunately, the flavor didn’t come through. The second time the flavor was spot-on, but the muffins were too dry. The third time, I finally 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.

Chocolate Chai Zucchini Muffins

To help keep the calories in these chocolate chai zucchini muffins down, I used Zing™ Baking Blend, a combination of stevia leaf extract and cane sugar with just 5 calories per serving. It bakes and browns like sugar so you get perfectly golden cakes and cookies with fewer calories. You can easily use Zing™ Baking Blend in recipes by replacing the sugar with half as much of this sweetener, but since you use less there are a few things to keep in mind.

First, it will decrease the volume of your batter slightly (that’s why these are a little smaller than the oversized muffins I usually make.) Also, since the sweetener doesn’t add moisture to baked goods the same way sugar does, you’ll want to add an extra egg or 1/4 cup more liquid to your recipe. For these muffins, that’s as simple as not needing to squeeze the extra moisture out of the zucchini. I also found the using coconut oil instead of vegetable oil gave the muffins a better texture. You can see more tips for baking with Zing™ Baking Blend here.

Chocolate Chai Zucchini Muffins

Chocolate Chai Zucchini Muffins

Chocolate Chai Zucchini Muffins

4.72 from 7 votes
Print Pin Rate
Servings: 12
Author: Lauren Keating


  • ½ cup unsweetened coconut milk
  • 2 bags spiced chai
  • 1 ¼ cup all purpose flour
  • cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil melted
  • 2 Tablespoons plus 2 teaspoons Born Sweet® Zing™ Baking Blend
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 medium zucchini shredded
  • 2 Tablespoons chocolate chips optional


  • 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 it's lukewarm. Add the tea bags. Remove from heat and let steep 5 minutes. Discard the bags.
  • Meanwhile, in a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • In a second bowl, combine the chai, coconut oil, Zing™ baking blend, and vanilla. One at a time, whisk in the eggs. Stir in the zucchini.
  • Stir the dry ingredients into the wet ingredients until combined. 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.

What kind of treats will you bake using Born Sweet® Zing™ Baking Blend?

By on October 6th, 2015

About 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.

More posts by this author.

97 thoughts on “Chocolate Chai Zucchini Muffins”

  1. 5 stars
    The treat that I bake most using Born Sweet Zing Baking Blend is Banana Bread.


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