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Best Double Chocolate Zucchini Muffins

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These double chocolate zucchini muffins are incredibly moist, fudgy, and packed with rich chocolate flavor. Made with simple ingredients and ready in about 35 minutes, they’re the perfect way to sneak veggies into a delicious treat that everyone will love.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 200g) zucchini, grated (do not squeeze)
  • 1 cup (175g) semi-sweet chocolate chips (reserve ¼ cup for tops)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Wash the zucchini, trim off the ends, and grate it using a box grater. Measure 1 ½ cups. Do not squeeze out the moisture.
  3. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  4. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined and slightly frothy, about 30 seconds.
  5. Stir the grated zucchini (with its moisture) into the wet ingredients.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined—a few streaks of flour are okay. Do not over-mix.
  7. Fold in ¾ cup of the chocolate chips gently. Reserve the remaining ¼ cup for the tops.
  8. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Sprinkle the reserved chocolate chips on top of each muffin.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The tops should spring back when lightly pressed.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not squeeze the moisture out of the zucchini—it’s key to the ultra-moist texture. For best results, use room temperature eggs. Over-mixing the batter will result in dense muffins. These muffins taste even better the day after baking.

Nutrition

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