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Best Double Chocolate Zucchini Muffins: Easy 30-Minute Recipe

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Rich, fudgy, and impossibly moist double chocolate zucchini muffins that come together in about 30 minutes. A perfect way to sneak vegetables into breakfast or snacks, with a deep chocolate flavor that hides the zucchini completely.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or canola, melted coconut oil)
  • ¼ cup (60ml) milk (whole milk preferred, any milk works)
  • 1 teaspoon vanilla extract
  • 1 cup lightly packed shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup (175g) semi-sweet chocolate chips (reserve ¼ cup for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup.
  2. Shred and squeeze the zucchini: Wash one medium zucchini, trim ends, and grate using large holes of a box grater. Transfer to a clean kitchen towel, gather corners, and squeeze firmly over sink until no more liquid drips out. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon for about 30 seconds.
  4. Mix wet ingredients: In a separate medium bowl, whisk eggs until light and frothy (about 1 minute). Add oil, milk, and vanilla extract; whisk until well combined and smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in zucchini and chocolate chips: Add squeezed zucchini and most of the chocolate chips (reserve ¼ cup for topping). Fold gently with spatula until evenly incorporated. Batter will be thick and slightly stiff.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups (about ¾ full). Sprinkle reserved chocolate chips on top, pressing in lightly.
  8. Bake: Place muffin tin on middle rack. Bake for 18-22 minutes. At 18 minutes, insert a toothpick into center of a muffin; if it comes out with a few moist crumbs (not wet batter), they are done.
  9. Cool: Let muffins cool in pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini—it prevents soggy muffins. Room temperature ingredients help the batter mix evenly. Measure flour correctly by spooning and leveling. For best chocolate flavor, bloom cocoa powder with 2 tablespoons hot coffee or water. Muffins taste even better on day two. Freeze for up to 3 months.

Nutrition

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