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–+ servings
double chocolate zucchini muffins scattered with chocolate chips.

Double Chocolate Zucchini Muffins

Brooke Homec
Moist and tender, light chocolate muffins, loaded with fresh zucchini and chocolate chips.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16
Calories 194 kcal

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.

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
Tried this recipe?Let us know how it was!