Description
Double Chocolate Zucchini Muffins are moist, rich chocolate muffins with a sneaky veggie boost from fresh zucchini. These easy-to-make muffins deliver comforting chocolate flavor and tender texture, perfect for breakfast, snacks, or dessert. They’re a clever zucchini recipe that even picky eaters will love.
Ingredients
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
½ cup vegetable oil
2 large eggs, room temperature
2 tablespoons milk (any kind)
1 teaspoon vanilla extract
2 cups grated zucchini
¾ cup semisweet or dark chocolate chips, plus extra for topping
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.
In another bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
Pour wet ingredients into dry and mix gently just until combined. Avoid overmixing.
Fold in grated zucchini and chocolate chips with a spatula.
Divide batter evenly into muffin cups, filling about ¾ full. Top with extra chocolate chips.
Bake for 18–20 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Zucchini moisture varies; gently squeeze out excess if very watery, but don’t overdo it.
Fresh or frozen zucchini both work well.
Use dark chocolate chips for a richer flavor.
Gentle folding prevents tough muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American