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+ servings

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


  • 1 cup (140g) all-purpose flour
  • 1/2 cup (45g) Dutch process cocoa powder
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon ground coffee or espresso powder , optional
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80 ml) canola or vegetable oil
  • 1/4 cup (60 ml) sour cream, plain yogurt, or buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (220g) grated zucchini, drained, excess moisture squeezed out (use large holes of a box grater, or shred in food processor) *see notes
  • 1/2 cup (85g) chocolate chips, plus more for garnish


  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 1/2 cup chocolate chips.
  4. Soop batter into prepared pan, filling muffin cups 3/4 full. Sprinkle the top with chocolate chips. Bake for 14-16 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.