Double chocolate zucchini muffins are light and fluffy rich chocolate muffins filled with zucchini and chocolate chips. These are a very easy muffin to make, and perfect to store in the freezer for a quick on the go breakfast or snack!
Double chocolate zucchini muffins are my favorite way to sneak some veggies into what my kids consider to be a "treat"! These muffins only need one bowl and no mixer which makes them the perfect quick and easy throw together muffin that you are sure to enjoy.
For more muffin recipes, try my cinnamon zucchini crumb muffins (if you don't want the chocolate) or my apple cinnamon oat muffins with espresso glaze.
Jump to:
Why You Will Love This Recipe
- Zucchini: I love how much moisture zucchini adds to baked goods without an overpowering flavor.
- No Mixer Needed: These are the perfect quick and easy muffin to make with your kids, or if you don't have a lot of kitchen equipment.
- Meal Prep/School Lunches: I love making big batches of muffins and storing them in the freezer to bring on the go or put in my kids lunches.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil: I love using melted coconut oil, but any neutral flavored oil works great.
- Sugars: Using a mixture of both brown and granulated sugar helps to ensure the perfect fluffy and moist muffins.
- Zucchini: Use the small side of your box grater, or the grater of your food processor to finely grate your zucchini, and no need to take the skin off.
- Milk: I love the moisture that buttermilk adds to baked goods. You can use regular milk, sour cream or greek yogurt as substitutions. Just remember that the higher the fat content the more moist your muffins will be.
- Flour: I used all-purpose, but a 1:1 gluten free flour would work great as well.
- Cocoa Powder: I love using dutch process for a rich chocolate flavor, but unsweetened or black cocoa powder work great too.
Step by Step Instructions
- Step 1: In a medium bowl, whisk together coconut oil, brown sugar, and sugar until completely dissolved. Stir in eggs, milk and vanilla. Fold in zucchini.
- Step 2: In a medium size bowl whisk together flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Add dry ingredients and mix until combined. Fold in the chocolate chips.
- Step 3: Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with a few additional chocolate chips.
- Step 4: 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.
Expert Baking Tips
- 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.
- 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.
- 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.
FAQ
Can I bake this in a loaf pan instead?
Yes, you will need to bake it for 50-60 minutes in a loaf pan.
Do I need to peel my zucchini?
No, you can keep the skin on for these muffins.
Storing & Freezing
These double chocolate zucchini muffins will keep fresh in an air tight container for 2-3 days on the counter. I love storing mine in individual ziplock bags in my freezer for an easy breakfast on the go.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Double Chocolate Zucchini Muffins
Double chocolate zucchini muffins are light and fluffy rich chocolate muffins filled with zucchini and chocolate chips. These are a very easy muffin to make, and perfect to store in the freezer for a quick on the go breakfast or snack!
Ingredients
- 1½ cups (210 g) all-purpose flour
- ½ cup (43 g) cocoa powder I prefer dutch process cocoa powder
- 1 teaspoon cinnamon
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (118.29 ml) 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 (118.29 ml) milk
- 2 teaspoons vanilla
- 1½ cups (186 g) shredded zucchini 1 medium size
- ½ cup (90 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 bowl, whisk together coconut oil, brown sugar, and sugar until completely dissolved. Stir in eggs, milk and vanilla. Fold in zucchini.
- In a medium size bowl whisk together flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Add dry ingredients and mix until combined. Fold in the 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 50-55 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: 201kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 24mgSodium: 162mgPotassium: 131mgFiber: 1gSugar: 17gVitamin A: 70IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!
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.
Sandy
Great muffins! Super moist and great flavor!
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!