These double chocolate zucchini muffins are so moist and tender from the zucchini, with a wonderful light chocolate flavor from cocoa powder and chocolate chips. The perfect muffins to get your veggies in without even knowing!
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
I have always loved zucchini cooked in all forms.. pasta, bread, grilled. You name it and I love it! But the first time I tried adding chocolate to my zucchini muffins and bread I was hooked. Between the richness from the chocolate and the moisture from the tender zucchini these will become your new favorite way to use up all your fresh summer zucchini from your garden or your local grocery store.
WHAT INGREDIENTS ARE NEEDED
- FLOUR
- COCOA POWDER, I USED BLACK WHICH IS WHY MINE ARE SO DARK
- CINNAMON
- BAKING POWDER
- BAING SODA
- SALT
- COCONUT OIL
- BROWN SUGAR
- GRANULATED SUGAR
- EGGS
- MILK
- VANILLA
- SHREDDED ZUCCHINI
- CHOCOLATE CHIPS
HOW TO MAKE DOUBLE CHOCOLATE ZUCCHINI MUFFINS
- Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside.
- In a medium size bowl whisk together flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
- In another medium bowl, whisk together coconut oil, brown sugar, and sugar until completely dissolved. Stir in eggs and then milk and vanilla. Add shredded zucchini and stir together.
- Add dry ingredients and mix until combined. Fold in chocolate chips.
- Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with a few additional chocolate chips.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin for about 10 minutes until they are cooled enough to take out.
SOME HELPFUL TIPS FOR MAKING THE BEST MUFFINS
SHREDDING ZUCCHINI: I like to send my zucchini through my food processor to make it extra easy, but using a cheese grater works well also. Once it has been shredded you do not need to squeeze out the liquid.
SCOOPING BATTER INTO MUFFIN TINS: I use my ¼ cup cookie scoop to evenly distribute my batter between each muffin tin. This keeps them uniform in size, and also helps keep the batter from getting all over the pan.
ROOM TEMPERATURE INGREDIENTS: You will get the best results for these muffins if you use room temperature ingredients. I like to sit my milk and eggs out about an hour before I start baking. This will help the ingredients to mix consistently better.
HOW TO STORE MUFFINS: These muffins will keep fresh in an air tight container for 2-3 days on the counter, or you can store them in the freezer and pull them out as needed.
If you're in the mood to try some other muffins you should try my Blueberry Coffee Cake Muffins.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Double Chocolate Zucchini Muffins
Ingredients
- 1½ cups (210 g) all-purpose flour
- ½ cup (43 g) cocoa powder I used black cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (109 g) coconut oil or vegetable oil works fine too
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ½ cup (122 g) milk
- 2 teaspoon vanilla
- 1½ cups (186 g) shredded zucchini 1 medium size
- ½ cup (85 g) chocolate chips I used mini semi-sweet
Instructions
- Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside.
- In a medium size bowl whisk together flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
- In another medium bowl, whisk together coconut oil, brown sugar, and sugar until completely dissolved. Stir in eggs and then milk and vanilla. Add shredded zucchini and stir together.
- Add dry ingredients and mix until combined. Fold in chocolate chips.
- Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with a few additional chocolate chips.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin for about 10 minutes until they are cooled enough to take out.
Megan
So moist and delicious. Any easy! A keeper for sure
brooke
Thank you so much Megan! So glad you liked them!
Kelley
Cranked these bad boys out today and used the rest of my shredded zucchini I had in the freezer, also made some cream cheese and pumpkin swirl muffins. Very good recipe!
brooke
Thank you so much for trying them and letting me know Kelley!!
Kelley
Oops, almost forgot the 5 stars!
Jennifer
So dang good! Where do I buy the jet black cocoa powder?
brooke
Thank you!! I get mine on Amazon. The brand I like is Wincrest.
Stephanie
Do you use refined or unrefined coconut oil?
brooke
I use unrefined because I buy it at Costco and that's what they have. Either would be fine though!
Bekah
Made this in a loaf pan and it was so good! Moist and great chocolate flavor. Your recipes never disappoint!
Lisa
Really easy to make. Super moist and you'd never know there's zucchini in there. Making a third batch in as many weeks!
brooke
Yay!!! Thanks Lisa. So glad you're loving them!
kelly J hicks
They are wonderful. Even people at work want more. Can these be frozen?
brooke
Thanks! Yes, you can definitely freeze them.
Katie
Can you recommend a different oil? I’m allergic to coconut but these look fabulous! Not sure what could be a replacement for it. Thanks!
brooke
You could use vegetable, canola or avocado. Hope that helps!
Jenna
The best chocolate zucchini muffins ever!! Sooo moist and chocolatey.
Allison
These are on repeat in our house for my veggie hating som who has no clue there’s zucchini in these! We have officially graduated from making double matches to tripling them - they freeze perfectly for busy school mornings.
Amy
These are delicious!! I didn’t have coconut oil so did some oil and mayo and used regular cocoa. But they’ve turned into my favorite pre workout snack!
Susan Kost
Can you just use regular organic cocoa powder. I bought mine from Costco but pretty sure it doesn’t say black on it.
Brooke Homec
Yes, that will work great!