I came home from my recent trip to Italy to my garden being taken over by gigantic zucchinis. I paired up with @olivia.adriance to bring a few new recipes to life, and also to start using up some of my lifetime zucchini supply.

These Double Chocolate Zucchini Blender Muffins are one of my favorite creations to come out of the garden this year, and a sneaky reminder that zucchini does belong in baked goods! These muffins are so chocolatey and indulgent, but are gluten-free, dairy-free, refined sugar-free and literally include one serving of veggies. What’s not to love? Let’s put some of those late-summer zucchinis to good use 🙂

  • Zucchini
  • Gluten-Free Flour Mix – I liked using Bob’s Red Mill Paleo Flour Mix
  • Eggs
  • Cacao Powder
  • Creamy Peanut Butter
  • Applesauce
  • Honey or Maple Syrup
  • Vanilla
  • Cinnamon
  • Baking Soda
  • Sea Salt
  • Chocolate Chunks


This is one of those recipes that comes together so quickly, and the best part is that you only have to dirty one dish! I’ve loved my Vitamix for years and this is one of those recipes where the high-powered blender makes all the difference – you don’t even have to peel your zucchini, the Vitamix will do it’s work to make sure you don’t even know it’s in there.

Grab your blender, a muffin tin, and preheat the oven to 350 degrees F. Now we can get started! Line the muffin tin, or coat it well with oil. Set aside.

Next, add the zucchini to the blender. Blend until it’s evenly minced, then add all the remaining ingredients except for the chocolate chunks. Blend until just combined, be sure not to over-mix for best results. Once the batter is smooth, stir the chocolate chunks in. Distribute the batter evenly into 12 muffins, and feel free to add additional chocolate chunks to the top, pressing them into the top of the batter slightly.

Bake for 20 minutes and cool for at least 45 minutes before you dig in. I love topping the muffins with creamy peanut butter and flakey sea salt, it’s an unreal combination.


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Click here for the Reel I made of this recipe 🙂

Double Chocolate Zucchini Blender Muffins

5 from 4 votes
By Rachael DeVaux


  • 2.5 cups zucchini, chopped, (no need to peel)
  • 1 cup gluten-free flour mix, (we used Bob's Red Mill Paleo flour)
  • 2 pasture-raised eggs
  • 1/3 cup cacao powder
  • 1/3 cup creamy peanut butter, (+ more for drizzling!)
  • 1/3 cup applesauce
  • 1/4 cup honey, (or sub maple syrup)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp flakey sea salt
  • 3/4 cup dairy-free chocolate chunks, plus more for topping


  • Preheat oven to 350 degrees F and spray or line your muffin tins. This recipe makes 12 muffins.
  • Add your zucchini to a blender and blend until minced.
  • Add the remaining ingredients, except for the chocolate chunks, and blend until just combined.
  • Stir in the chocolate chunks and add the batter to the muffin tin.
  • Bake for 20 minutes. Remove from the oven and let cool for at least 45 minutes.
  • Top with creamy peanut butter and flakey sea salt. Enjoy!

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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Recipe Rating


  1. 5 stars
    Ultimately, all of your recipes are five-star but sadly I noticed that you use a lot of trendy large chain grocery store products and these honestly aren’t truly clean. I’m going to do your beautiful Paleo pears and even the mention of coconut oil cooking spray isn’t necessary and it’s far better to just melt a little bit of pure, cold pressed, virgin, organic coconut oil and brush it upon the surface with even a paper towel if you don’t have sophisticated kitchen tools. I don’t know if a lot of these trendy brands that you mention subsidize you at all, but you really should be buying your things from local co-ops and specifically from local, small farms and farmers markets. It’s truly surprising since you are located in the West Coast that you are so smitten with and mention so many trendy brands who market themselves as ‘clean label’. Whole Foods, Amazon, etc, are all owned by big corporations and are focused on 1000% profit & operated as mills- they do not honor true clean eating in any way at all. You need to really work on this aspect of your posts and shares- it really is a dark cloud over the sunshine of your gifts & creativity.

  2. 5 stars
    Subbed coconut oil for the applesauce and used organic, extra-dark pure maple syrup (Coombs from my local Co-Op) which offered a fuller-body to the chocolate notes- they were divine!😘

  3. 5 stars
    No need for applesauce if it’s not in your baking queue- never is over here;) I used a couple of tbsps of organic cold-pressed avo oil instead and they came out perfect! You could also use coconut oil, ghee, olive oil even…

  4. 5 stars
    I noticed after I made these that the ingredients needed says eggs and your reel on insta includes eggs, but the recipe above doesn’t include eggs. Was just curious if the eggs are needed?? They still turned out great without the eggs but wondering what the benefits of the eggs are now since they still turned out fluffy and moist 🙃

    1. I had the same question! Read this recipe on the site and made them and then read the Insta one and saw eggs! Maybe a typo here? Mine still seem good though!