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Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are rich, moist, and loaded with chocolate flavor thanks to a combination of cocoa powder and chocolate chips. Fresh zucchini keeps the muffins incredibly soft and tender while adding a hidden serving of vegetables. Perfect for breakfast, snacks, lunchboxes, or dessert, these decadent chocolate veggie muffins are a delicious twist on classic zucchini chocolate chip muffins. If you're looking for easy chocolate chip zucchini muffins, versatile muffins recipes, or the ultimate chocolate muffins recipe, this one is sure to become a family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1¼ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon espresso powder optional
  • Wet Ingredients
  • 1 cup shredded zucchini
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Chocolate
  • 1 cup semi-sweet chocolate chips
  • ¼ cup mini chocolate chips for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using).
  3. In a large bowl, whisk together eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
  4. Stir in the shredded zucchini until evenly combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Sprinkle mini chocolate chips on top of each muffin.
  9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • No need to peel the zucchini before shredding.
  • Avoid squeezing moisture from the zucchini, as it helps keep the muffins soft.
  • Use dark chocolate chips for an even richer flavor.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze baked muffins for up to 3 months and thaw when needed.