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4.72 from 7 votes

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!
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


  • 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


  • 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.


Serving: 1muffin | Calories: 194kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 193mg | Potassium: 102mg | Fiber: 2g | Sugar: 18g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg