Double Chocolate Zucchini Muffins
In just 30 minutes you can whip up a batch of delicious double chocolate zucchini muffins! These super tender and moist muffins are loaded with summer squash and chocolate chips. You won’t believe how easy they are to make from scratch!
One of my favorite things about summer is baking with zucchini. This wonderfully versatile vegetable naturally adds moisture and nutrients to desserts without overwhelming the flavor. Last year I baked a chocolate zucchini cake and this year I knew I had to combine chocolate and zucchini again. Let me introduce you to double chocolate zucchini muffins!
Why You’ll Love This Recipe
- 30 minute recipe. In just half an hour you have delicious muffins ready to eat!
- Extra moist and flavorful. The zucchini adds extra moisture while the combination of cocoa powder and chocolate chips makes for a super chocolate-y muffin!
- Great use of summer squash. Zucchini is abundant in warmer months! It’s versatility makes it a great ingredient to use in baking (try my zucchini bundt cake next).
- Perfect snack! Whether it’s part of your on-the-go breakfast or an after school snack, these muffins are sure to satisfy!
- Freezer friendly. Pop the muffins in a freezer bag and they will keep for months! Simply let them sit at room temperature to thaw before eating.
- Zucchini: Shred the zucchini with a box grater before patting just slightly dry with a clean cloth. Do this before measuring.
- Cocoa powder: Unsweetened cocoa powder is best for baking (I prefer the Ghirardelli brand).
- Baking soda and baking powder: These leavening agents help the muffins rise and become fluffy! Make sure they are fresh and not expired for best results.
- Milk: Use room temperature whole or low-fat milk. Nondairy options work too!
- Vegetable oil: To help keep your muffins moist, use vegetable oil or canola oil.
- Chocolate chips: For an extra does of chocolate, stir chocolate chips into the batter and sprinkle some on top!
Refer to the recipe card for ingredient details and measurements.
Healthy Ingredient Substitutions for Chocolate Zucchini Muffins
While I love the way these muffins taste as is, you can make a few adjustments to make the recipe healthier!
- Substitute vegetable oil with unsweetened applesauce (equal measurements).
- Use whole wheat flour instead of all purpose flour (equal measurements measured properly).
- Reduce the amount of sugar by half. Use only 1/4 cup sugar and 1/4 cup brown sugar. Keep in mind this will affect the sweetness and texture of the muffins.
Add some nuts. When stirring in the chocolate chips, add 1/2 cup chopped nuts, such as walnuts, pecans or almonds.
Incorporate some orange zest. Citrus complements the chocolate flavor beautifully. Add 1 to 2 teaspoons orange zest with the dry ingredients.
Add a little spice. Cinnamon and zucchini are a natural pairing. Even with the chocolate the warm aroma of cinnamon shines through! Whisk in 1 teaspoon cinnamon with the dry ingredients. A little nutmeg or cloves (1/4 teaspoon) would also taste good.
Make mini muffins. Use a mini muffin tin to bake bite-sized snacks. Fill each cup about 2/3 full and bake for 10 to 12 minutes. I personally like to use mini chocolate chips for this size.
How to Make Double Chocolate Zucchini Muffins
- Whisk the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Mix wet ingredients: granulated sugar, light brown sugar, vegetable oil, eggs, milk and vanilla until well combined.
- Combine wet and dry ingredients. Mix just until combined. Stir in the zucchini and chocolate chips (don’t over-mix).
- Transfer batter to a muffin tin lined with paper liners. Fill each cup about three-quarters full. Sprinkle chocolate chips on top. Bake at 375 F for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Choose good quality ingredients. For the best chocolate flavor, use good quality cocoa and chocolate chips (I prefer the Ghirardelli brand). I also suggest using fresh zucchini that is firm and bright in color.
Prepare the zucchini properly. You don’t have to peel it before hand! Use a box grater or food processor to shred the squash. Pat gently with a clean kitchen cloth or paper towel before using in the recipe.
Weigh your ingredients for accurate measuring. I always use a kitchen scale to measure flour. If you don’t have a scale, spoon your flour into the cup and level with a knife. Do the same for the cocoa powder.
Use room temperature ingredients. Not only does this make them easier to mix, but it also makes a smoother, more consistent batter. This consistency affects the texture in the muffins once they are baked.
Don’t over-mix the batter—it will make the muffins dense. After thoroughly combining the wet ingredients, add the dry ingredients and mix just until combined. It’s okay if there are still a few spots with flour (it will get mixed in when adding the zucchini and chocolate chips).
Store muffins in an airtight container at room temperature for up to 5 days. Make sure they are completely cooled before storing.
Freeze in an airtight container for up to 3 months. Individual wrap the muffins in plastic wrap for ultimate freshness. When ready to eat, defrost in the refrigerator before bringing to room temperature.
Most likely the zucchini contained a lot of water and need to be patted dry a bit more. Remember, you want a little moisture in the zucchini to make moist muffins.
They were probably over-baked. Use an oven thermometer to check that the oven temperature is correct. Alternatively, there may have been too much flour added to the batter. Be sure to weigh your ingredients with a scale for accurate measuring.
Absolutely! Use dairy-free milk and check that your chocolate chips have no milk fat in them.
Yes, thaw it completely in a colander or fine mesh strain (discard the liquid in a bowl or the sink below).
Looking for more recipes featuring summer’s favorite vegetable? Try these next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Double Chocolate Zucchini Muffins
- 1 ½ cups (188 g) all purpose flour, measured correctly
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 2 Tablespoons milk, whole, low-fat or dairy-free works
- 1 teaspoon pure vanilla extract
- 2 cups (220 g) grated zucchini, see notes
- ¾ cup semisweet or dark chocolate chips, plus extra for sprinkling on top
- Preheat oven to 375° F. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the dry ingredients–flour, cocoa powder, baking soda, baking powder and salt. set aside.
- In a separate bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, milk and vanilla until well combined.
- Pour wet ingredients into the bowl of dry ingredients and mix just until combined. Stir in shredded zucchini and chocolate chips? with a rubber spatula or wooden spoon.
- Divide batter evenly among prepared muffin cups. Sprinkle chocolate chips? on top. Bake at 375 F for 18 to 20 minutes or until a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool for a few minutes in the pan before transferring to a wire rack to cool completely.