Healthy Zucchini Muffins (Refined Sugar-Free)
- rosabrinascucina
- Aug 29
- 2 min read
Sometimes you just can’t choose between chocolate and vanilla — so I didn’t. I made two separate batters and swirled them together into these marbled chocolate–vanilla zucchini muffins. They’re naturally sweetened with honey, made with wholesome flours like oat or almond, and packed with shredded zucchini for extra moisture and nutrition. Perfect for breakfast, snacks, or a healthy treat, these muffins are soft, fudgy, and beautifully marbled — a crowd-pleaser that looks as good as it tastes.
Why You’ll Love These Muffins:
Refined sugar-free – naturally sweetened honey.
Moist & tender – zucchini keeps them soft for days.
Chocolate + vanilla swirl – bakery-style muffins in one bite.
Wholesome flours – oat, almond, or a mix for gluten-free.
One-bowl approach per batter – quick and easy.
Makes ~ 24 muffins
Ingredients for the Vanilla Batter:
1 ½ cups oat flour (or half oat + half almond, which would be 3/4 cup of each flour)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup shredded zucchini (lightly pressed to remove excess water)
2 large eggs
⅓ cup olive oil (my 1st pick), melted coconut oil, or melted butter
1/3 cup honey
1 tsp vanilla extract
Ingredients for the Chocolate Batter:
1 ½ cups oat flour (or half oat + half almond, which would be 3/4 cup of each flour)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup shredded zucchini (lightly pressed to remove excess water)
2 large eggs
⅓ cup olive oil (my 1st pick), melted coconut oil, or melted butter
⅓ cup honey
1 tsp vanilla extract
4 tbsp unsweetened cocoa powder
1/4 cup water
1/2 cup milk chocolate chips (plus extra for topping)
Step 1: Make the Vanilla Batter
In a large bowl, whisk together eggs, oil, honey, and vanilla until smooth.
Stir in shredded zucchini.
Sprinkle in flour, baking powder, baking soda, and salt. Stir until just combined.
Set aside.
Step 2: Make the Chocolate Batter
In a second large bowl, whisk together eggs, oil, honey, and vanilla until smooth.
Stir in shredded zucchini.
Sprinkle in flour, baking powder, baking soda, salt, water, and cocoa powder. Stir until just combined.
Fold in the chocolate chips.
Set aside.
Step 3: Swirl and Bake
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin (or 2 if you have) with paper liners.
Spoon alternating dollops of vanilla and chocolate batter into each muffin cup.
Use a toothpick, butter knife, or chopstick to gently swirl the batters together for a marbled effect. Don’t overmix. One swirl is mostly good enough.
Sprinkle extra chocolate chips on top.
Bake 17–20 minutes, until a toothpick comes out with a few moist crumbs.
Cool 5 minutes in the pan, then transfer to a rack.
Video Tutorials:
I hope you give these muffins a try and love them as much as I do! If you make them, don't forget to tag me on TikTok @rosabrinas_cucina, Instagram @rosabrinascucina or Youtube @rosabrinascucina - I love seeing your kitchen wins 💕🍞