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Double Chocolate Zucchini Muffins

August 27, 2021 by brooke 12 Comments

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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 scattered with chocolate chips

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.

muffins in tin and also some on cooling rack

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
all the ingredients to make double chocolate zucchini muffins

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.
oil, sugar and eggs added
rest of liquid and zucchini added
  • Add dry ingredients and mix until combined. Fold in chocolate chips.
dry ingredients
dry ingredients added
chocolate chips being poured in
  • Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with a few additional chocolate chips.
batter scooped into muffin liners
individual chocolate zucchini muffins topped with chocolate chips before baking
  • 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.
double chocolate zucchini muffins on cooling rack after baking

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.

3 double chocolate zucchini muffins stacked on top of each other.

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 scattered with chocolate chips.

Double Chocolate Zucchini Muffins

brooke
Moist and tender, light chocolate muffins, loaded with fresh zucchini and chocolate chips.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 18 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16
Calories 194 kcal

Ingredients
 
 

  • 1½ cups all-purpose flour
  • ½ cup cocoa powder I used black cocoa powder
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil or vegetable oil works fine too
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoon vanilla
  • 1½ cups shredded zucchini 1 medium size
  • ½ cup 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.

Notes

This recipe can also be made in a large loaf pan, I would check after 35-40 minutes to watch for it to be done. 
You do not need to peel the zucchini before shredding. 
You do not need to remove liquid from the zucchini. This will help keep the muffins moist.
It is best to use room temperature ingredients, so try and pull the milk and eggs out of the fridge about an hour before if possible.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 194kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 151mgPotassium: 113mgFiber: 1gSugar: 16gVitamin A: 70IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Keyword chocolate, chocolate chips, muffin, zucchini
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Megan

    August 28, 2021 at 11:02 am

    So moist and delicious. Any easy! A keeper for sure

    Reply
    • brooke

      August 31, 2021 at 4:07 pm

      Thank you so much Megan! So glad you liked them!

      Reply
  2. Kelley

    September 25, 2021 at 3:28 pm

    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!

    Reply
    • brooke

      September 26, 2021 at 3:29 pm

      Thank you so much for trying them and letting me know Kelley!!

      Reply
  3. Kelley

    September 25, 2021 at 3:30 pm

    5 stars
    Oops, almost forgot the 5 stars!

    Reply
    • Jennifer

      August 24, 2022 at 2:44 pm

      5 stars
      So dang good! Where do I buy the jet black cocoa powder?

      Reply
      • brooke

        August 24, 2022 at 6:36 pm

        Thank you!! I get mine on Amazon. The brand I like is Wincrest.

        Reply
  4. Stephanie

    September 28, 2021 at 10:53 am

    Do you use refined or unrefined coconut oil?

    Reply
    • brooke

      September 28, 2021 at 11:18 am

      I use unrefined because I buy it at Costco and that's what they have. Either would be fine though!

      Reply
  5. Bekah

    September 29, 2021 at 8:59 pm

    5 stars
    Made this in a loaf pan and it was so good! Moist and great chocolate flavor. Your recipes never disappoint!

    Reply
  6. Lisa

    January 29, 2022 at 1:44 pm

    5 stars
    Really easy to make. Super moist and you'd never know there's zucchini in there. Making a third batch in as many weeks!

    Reply
    • brooke

      January 29, 2022 at 2:31 pm

      Yay!!! Thanks Lisa. So glad you're loving them!

      Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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