Above view of chocolate chip zucchini muffins on a cooling rack

Double Chocolate Zucchini Muffins

Make fluffy and rich chocolate muffins with shredded zucchini

Recipe By: Madeline
Prep: 10 minutesCook: 24 minutesTotal: 34 minutes
Servings: 10 muffins 1x


  • 1 large zucchini
  • 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


  1. Preheat oven to 350F and line 10 muffin tin cups with muffin liners.
  2. 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.
  3. 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.
  4. Mix in the chocolate chips and place ¼ cup of batter in each of 10 muffin cups. Top with more chocolate chips.
  5. Bake at 350F for 22-24 minutes. Cool completely and enjoy.


  • To make gluten free you can replace the all purpose flour with a 1:1 gluten free all purpose flour
  • 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
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.