Double Chocolate Zucchini Muffins

An easy, moist chocolate muffin made with a surprise ingredient: zucchini! These rich and fudgy double chocolate zucchini muffins are quick and easy to make. No one will realize they are eating veggies for breakfast with these yummy treats!

I know zucchini may not sound very appealing inside chocolate muffins, but this chocolate zucchini cake recipe will fool anyone who thinks vegetables don’t belong in desserts. Just like in my carrot cake, the vegetables in this recipe add moisture and texture. Zucchini contain more than 90% water and a good amount of fiber and vitamins, so adding them to a cake is nothing more than mixing in flavorless healthy moisture.

This chocolate chip zucchini muffin recipe is adapted from my Chocolate Zucchini Cake. You can also bake it in a loaf pan, adjusting the bake time to 45-55 minutes. You can use either buttermilk, sour cream or yogurt to add additional moisture, using up any extra dairy products you have in your fridge. It’s an easy, one-bowl recipe that is a great way to use up any leftover summer zucchini.

Preparing and grating the zucchini

Before you begin making these double chocolate zucchini muffins you’ll need to prep your zucchini so it doesn’t add TOO much moisture to the cake. It’s important not to skip this step or else your muffins will be too watery and have a gummy texture.

Peeling the zucchini isn’t mandatory, but keep in mind if you don’t there will be bits of green peel in the muffins. If you do not want the zucchini to show, then peel the zucchini (also peel them if they have a thick skin, often when they are old).

1. Grate the zucchini using the large holes of a box grater or a food processor.
2. Scoop up the zucchini in handfuls, squeezing out excess liquid. You can use a paper towel, cheesecloth or even just your hands. Make sure to do this with all of the zucchini (you will need to work in batches) until it is fully wrung out.

How to make chocolate zucchini muffins

Once your zucchini is prepped, the rest of this chocolate zucchini cake recipe comes together as quickly as your oven gets preheated to 350°F/180°C.

1. Line your muffin tine and set it aside. Optional, grease the liners first so the muffins don’t stick.
2. In a large bowl, whisk together the dry ingredients (except for the sugar) so that everything is evenly distributed.
3. In another bowl, whisk the eggs and sugar until well combined. Add the oil, sour cream (or whatever dairy product you prefer), vanilla extract, and whisk until fully combined.
4. Pour the wet mixture into the dry and fold with a rubber spatula, just until combined. Fold in the grated and drained, zucchini and ½ cup chocolate chips.
5. Scoop the batter into the muffin liners. Fill about ¾ full. You can sprinkle with more chocolate chips for garnish, if desired.
6. Bake the chocolate zucchini muffins with chocolate chips for 15-18 minutes. Test with a toothpick for doneness especially since the cake is dark and you won’t be able to use color as an indicator. The top should dome up well and feel set.

Chocolate zucchini muffins are best 1-2 days after they are made since the chocolate flavor develops even more, completely masking any zucchini flavor.

Some of my favorite chocolate cake recipes

• Easy Homemade Chocolate Cake: A classic chocolate cake recipe that’s perfectly moist and rich.
• Chocolate Birthday Cake: Perfect for birthdays or any celebration.
• Chocolate Nutella Cake: Deliciously tasty and made with creamy Nutella.
• Red Wine Chocolate Cake: This rich and bold chocolate cake has incredible flavor and is topped with smooth chocolate ganache.

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Chocolate Zucchini Muffins

This one-bowl recipe makes incredibly rich and chocolatey muffins with a secret ingredient: zucchini! Add ground coffee or espresso powder for an even better chocolate muffin!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

YIELD 12 muffins

Ingredients

• 1 cup (140g) all-purpose flour
• ½ cup (45g) Dutch process cocoa powder
• ½ teaspoons baking powder
• ½ teaspoons baking soda
• ¼ teaspoon ground coffee or espresso powder , optional
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup (150g) granulated sugar
• ⅓ cup (80 ml) canola or vegetable oil
• ¼ cup (60 ml) sour cream, plain yogurt, or buttermilk
• 1 teaspoon pure vanilla extract
• 1 ½ cups (220g) grated zucchini, drained, excess moisture squeezed out (use large holes of a box grater, or shred in food processor) *see notes
• ½ cup (85g) chocolate chips, plus more for garnish

Instructions

1. Preheat oven to 350°F/180°C. Line a muffin pan with 12 liners. Optional, spray the liners with cooking spray so the muffins release easily from the liners.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, ground coffee or espresso powder, and salt. Set aside.

3. In another medium bowl, whisk eggs and sugar until well combined. Add oil, sour cream (or yogurt/buttermilk), and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix. Fold in grated zucchini and ½ cup chocolate chips.

4. Soop batter into prepared pan, filling muffin cups ¾ full. Sprinkle the top with chocolate chips. Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean. The top should have a nice, round dome. Let the muffins cool in the pan for about 5 minutes as the pan will be too hot to touch. Remove muffins and allow to cool completely on a wire rack.

5. Muffins can be kept in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 2 month (thaw overnight in the fridge).

Recipe Notes

Preparing and grating the zucchini

Before you begin making these double chocolate zucchini muffins you’ll need to prep your zucchini so it doesn’t add TOO much moisture to the cake. It’s important not to skip this step or else your muffins will be too watery and have a gummy texture.

Peeling the zucchini isn’t mandatory, but keep in mind if you don’t there will be bits of green peel in the muffins. If you do not want the zucchini to show, then peel the zucchini (also peel them if they have a thick skin, often when they are old).

1. Grate the zucchini using the large holes of a box grater or a food processor.
2. Scoop up the zucchini in handfuls, squeezing out excess liquid. You can use a paper towel, cheesecloth or even just your hands. Make sure to do this with all of the zucchini (you will need to work in batches) until it is fully wrung out.