Use that extra zucchini to make a batch of Double Chocolate Zucchini Muffins. They are rich, chocolatey and super moist thanks to the shredded zucchini.
My kids think they are eating a rich chocolate cupcake and don’t even notice the added veggies! You can even turn them into cupcakes by using the chocolate icing from this yellow cake with chocolate frosting recipe.
35 minutes
easy Sweet Treat
Quick Look: Double Chocolate Zucchini Muffins
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 24 minutes
- 🕖 Total Time: 34 minutes
- 🥒 Servings: 10 servings of 1 muffin each
- ⚡️ Calories: 265 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: zucchini, cocoa powder, chocolate chips
- ⭐️ Difficulty: Easy! Grating and squeezing the zucchini adds an extra step, but it’s easy to put together.
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Why You’ll love this Recipe
- Use up your garden zucchini – By the time July or August rolls around our garden is absolutely overflowing with zucchini. That is when I start to incorporate shredded zucchini into sweet treats!
- Moist and delicious muffins – The shredded zucchini helps keeps baked good nice and moist, but it is not dense so it also makes them fluffy. The rich chocolate batter masks any zucchini flavor that might come through.
- Meal prep favorite – I love making these for the week ahead. They are the perfect pick me up for an afternoon treat or mid morning snack for my boys!
Gracyn left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Have made these twice in the last week. Both times were told they were some of the best muffins they’ve ever had and have been asked by multiple people to share the recipe.”
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these healthy carrot cake muffins. For a full list of ingredients and amounts please head to the full recipe.
- Fresh zucchini: the zucchini creates such a great texture for the muffins while also keeping them moist
- Egg at room temperature: the room temperature egg helps ensure an even bake
- Granulated sugar: the sugar sweetens the chocolate muffin for the perfect taste. You can try maple syrup or honey instead, but you may want to decrease the amount of oil.
- All purpose flour: the flour is the base of your muffin. You could make these gluten free by substituting a gluten free flour
- Unsweetened cocoa powder: the cocoa powder adds the delicious chocolatey taste to your muffins
- Semi-sweet chocolate chips: I like to use semi-sweet, but you can use dark or milk chocolate if you prefer
To make these muffins dairy-free, just use vegan chocolate chips instead of standard semi sweet chocolate chips. If you want them vegan, you could try a flax egg instead of a regular egg.
You can also replace the chocolate chips with chopped chocolate, white chocolate or nuts like walnuts or pecans.
Make gluten-free chocolate zucchini muffins by swapping the all purpose flour for a gluten free flour blend.
I love making summer desserts. If you like these zucchini muffins, try out this peach blueberry crisp, or s’mores cookies.
How to make Double Chocolate Zucchini Muffins
Step 1: Preheat oven to 350F and line 10 muffin tin cups with cupcake liners. Grate zucchini on a cheese grater. Use a tea towel to squeeze out the excess moisture from the zucchini.
Step 2: Pour grated zucchini into a large bowl with the egg, sugar, vegetable oil and vanilla extract. Whisk the wet ingredients together until evenly combined.
Step 3: In a separate bowl combine the flour, cocoa powder, baking soda and salt. Stir dry ingredients into wet with a rubber spatula. The batter will be thicker than a standard muffin batter.
Step 4: Mix in the chocolate chips and place ¼ cup of batter in each of 10 muffin cups. Top with more chocolate chips. Bake for 22-24 minutes. Check to see the muffins are done by inserting a toothpick into the center. If the toothpick comes out dry, they are fully cooked. Cool completely on a wire rack and enjoy.
If you want to make a zucchini bread next, try this chocolate chip zucchini bread.
Mad’s Expert Tips for the Best Double Chocolate Zucchini Muffins 🥒
- Squeeze your zucchini shreds – the most important part of this recipe is getting the extra moisture out of the zucchini. It will make a huge difference in the texture of your muffins
- Make sure your ingredients are room temperature – use room temperature zucchini and egg in this recipe for the most even bake.
- Avoid overmixing the batter – Only mix the batter until just combined. If you over mix, you will end end with a chewier texture rather than fluffy
For another muffin recipe with freshly grated vegetables, try these carrot cake muffins.
Recipe FAQs
Do you need to peel the zucchini?
You don’t need to peel zucchini for this recipe. The skin is very tender, so you won’t even notice it in your muffins.
How do you avoid soggy muffins?
Take time to squeeze out the extra moisture from your zucchini. By removing that extra moisture, you will get a much better texture.
What makes the chocolate zucchini muffins moist?
Using oil rather than butter keeps the muffins perfectly moist!
Storage, Freezing and Reheating
I prefer to store these muffins in an airtight container in the refrigerator. They get even fudgier in the fridge! Reheat in a toaster oven or microwave to enjoy them warm.
You can store the cooked muffins in the freezer for up to 3 months. All them to thaw in the fridge or on the counter and then reheat to enjoy!
Other Muffin Recipes
Images by Ella from Alpine Ella.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Double Chocolate Zucchini Muffins
Ingredients
- 1 large zucchini or 2 small about 2 cups grated zucchini with the liquid squeezed out
- 1 egg
- ¾ cup granulated sugar
- ½ cup neutral vegetable oil
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup semi sweet chocolate chips + more for topping
Instructions
- Preheat oven to 350F and line 10 muffin tin cups with muffin liners.
- Grate zucchini on a cheese grater. Use a tea towel to squeeze out the excess moisture from the zucchini. Really squeeze it! Pour grated zucchini into a large mixing bowl with the egg, sugar, vegetable oil and vanilla extract.
- In a separate bowl combine the flour, cocoa powder, baking soda and salt. Fold dry ingredients into wet with a rubber spatula. The batter will be thicker than a standard muffin batter.
- Mix in the chocolate chips and place ¼ cup of batter in each of 10 muffin cups. Top with more chocolate chips.
- Bake at 350F for 22-24 minutes. Cool completely and enjoy.
Recipe Notes
- To make gluten free you can replace the all purpose flour with a 1:1 gluten free all purpose flour
- Make this recipe dairy free by using dairy free chocolate chips
- Replace the chocolate chips with chopped walnuts or pecans for an added crunch
- You can use chopped chocolate or white chocolate chips in place of regular chocolate chips
- Store leftover muffins in an airtight container in the refrigerator.
- You can freeze these muffins for up to three months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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