Double Chocolate Zucchini Muffins

Save this article on:

Moist, rich, and irresistibly chocolatey — these Double Chocolate Zucchini Muffins are everything you’d want in a sweet treat, yet they sneak in a dose of veggies for a wholesome twist. The shredded zucchini melts into the batter, keeping every bite tender and soft without compromising on indulgent flavor. Think fudgy brownie meets your favorite breakfast muffin, with melty chocolate chips in every bite.

Perfect for breakfast on-the-go, a midday snack, or even dessert, these muffins are a hit with both kids and adults alike. They’re easy to whip up, freezer-friendly, and a clever way to use up extra zucchini. Once you try them, it’s hard not to make them a staple in your baking rotation.

Why You’ll Love This Double Chocolate Zucchini Muffins Recipe

• Rich double chocolate flavor thanks to cocoa powder and chocolate chips.
• Incredibly moist texture without being greasy.
• Uses up seasonal zucchini in a delicious way.
• Great for meal prep — they freeze and reheat beautifully.
• Kid-approved, veggie-packed, and perfect for sneaky nutrition.

---

Preparation Phase & Tools to Use

To make these muffins, you’ll need just a few essential kitchen tools:

• Box Grater: This is crucial for shredding the zucchini finely so it blends into the batter. No need to peel the zucchini.
• Mixing Bowls (2): One for dry ingredients and another for wet ingredients. Keeps everything evenly incorporated.
• Whisk and Spatula: A whisk helps break up cocoa clumps in the dry mix, and a spatula is key for gently folding the batter without overmixing.
• 12-cup Muffin Pan & Liners: Standard muffin tins work best. Liners make cleanup a breeze and prevent sticking.
• Cooling Rack: Helps the muffins cool evenly after baking to prevent sogginess.

---

Preparation Tips

Use zucchini with high moisture content, but after grating, don’t squeeze it dry — the moisture keeps the muffins soft. When combining wet and dry ingredients, mix just until you no longer see streaks of flour; overmixing leads to dense muffins. For the chocolate chips, reserve some to sprinkle on top before baking — this gives them that perfect bakery-style look. Finally, let the muffins cool for at least 10 minutes in the pan before transferring to a rack, as they firm up slightly and release easier.

---

Ingredients for This Double Chocolate Zucchini Muffins Recipe

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (40g) unsweetened cocoa powder (preferably Dutch-processed)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
• 1/2 teaspoon ground cinnamon (optional but adds depth)
• 2 large eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/4 cup (60ml) plain Greek yogurt or sour cream
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (about 1 medium) grated zucchini (do not squeeze out liquid)
• 3/4 cup (130g) semi-sweet chocolate chips (plus extra for topping)

---

Step 1: Prep Your Tools and Ingredients

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Lightly grease the liners with nonstick spray to ensure easy muffin release. Measure and set out all ingredients so you’re ready to mix without delay.

---

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder (if using), and cinnamon. Whisking helps remove lumps and ensures the leavening agents are evenly distributed.

---

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the eggs with both sugars until well combined and slightly frothy. Add the oil, yogurt, and vanilla extract. Whisk again until the mixture is smooth and uniform in texture.

---

Step 4: Bring It All Together

Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything gently. The batter will be thick. Fold in the grated zucchini, followed by the chocolate chips. Be careful not to overmix, as that can make the muffins dense.

---

Step 5: Fill the Muffin Cups

Using a large spoon or cookie scoop, divide the batter evenly among the prepared muffin liners, filling each about 3/4 full. Sprinkle a few extra chocolate chips on top of each muffin for a bakery-style finish.

---

Step 6: Bake to Perfection

Place the muffin tray in the center rack of the oven and bake for 18-22 minutes. Insert a toothpick in the center of a muffin — it should come out with moist crumbs but no wet batter. The tops should be slightly domed and set.

---

Step 7: Cool and Serve

Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm with a glass of milk or let them sit to develop even more flavor.

---

Notes

These Double Chocolate Zucchini Muffins are a forgiving and flexible recipe. You can easily substitute the yogurt with sour cream or even buttermilk for a slightly tangier flavor. If you’re looking to make them a little healthier, swap half the all-purpose flour with whole wheat flour or use a plant-based oil like avocado oil. These muffins taste even better the next day as the chocolate flavor deepens, and the moisture from the zucchini keeps them soft for days.

---

Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can result in tough, dense muffins. Mix just until combined.
• Squeezing the zucchini: Keep the moisture! It’s what gives the muffins their tender crumb.
• Skipping the liners or not greasing them: You’ll end up with muffins that stick badly.
• Baking too long: Always check at the 18-minute mark. Overbaking leads to dry muffins.
• Underseasoning: Don’t skip the salt or optional espresso/cinnamon — they balance and enhance the chocolate flavor.

---

Storage Instructions

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To freeze, place muffins in a single layer in a freezer bag with parchment between layers. Thaw overnight or warm in the microwave for 20–30 seconds for a just-baked feel.

---

Estimated Nutrition

Per muffin (based on 12 servings)

• Calories: ~230
• Total Fat: 11g
• Saturated Fat: 3.5g
• Carbohydrates: 30g
• Sugar: 17g
• Protein: 4g
• Fiber: 2g
• Sodium: 180mg

---

Frequently Asked Questions

Can I make these muffins gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for structure.

Can I use almond flour instead of all-purpose flour?

Not recommended for a direct swap. Almond flour lacks the structure needed and will result in dense muffins.

Can I make these muffins dairy-free?

Absolutely. Use dairy-free yogurt or applesauce and dairy-free chocolate chips.

Do I have to peel the zucchini?

Nope! The skin is soft and nutritious. It will blend right into the muffins.

Can I add nuts?

Yes. Chopped walnuts or pecans add great crunch. Add about 1/2 cup with the chocolate chips.

What can I use instead of vegetable oil?

Melted coconut oil, avocado oil, or even light olive oil work well.

How do I know when the muffins are done?

Check with a toothpick inserted in the center — it should come out with a few moist crumbs but not raw batter.

Can I make mini muffins with this batter?

Yes, bake mini muffins for 10–12 minutes and start checking at the 10-minute mark.

---

Conclusion

Double Chocolate Zucchini Muffins prove that indulgent and wholesome can exist in the same bite. With rich cocoa flavor, gooey chocolate chips, and a boost of hidden vegetables, they’re the perfect make-ahead breakfast, snack, or treat. Whether you’re baking for picky kids, meal prepping for busy mornings, or simply satisfying a chocolate craving, this recipe is a reliable go-to. Give it a try and you might just start keeping zucchini in your fridge year-round.

---

Print