Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins are fluffy, light, and perfectly chocolatey. They’re loaded with zucchini and so much chocolate.

Why You’ll Love This Recipe

These Double Chocolate Zucchini Muffins are a MUST TRY! They give off serious cupcake vibes and are perfect for breakfast, a snack, or a light dessert.

The perfectionist in me tested this muffin recipe several times to get them perfectly fluffy and moist. People always ask what I do with all the food I make. Whatever I can’t eat, I always share with my neighbors. These were a huge hit, and I keep getting asked to share the recipe.

These zucchini chocolate muffins include wholesome ingredients, like whole wheat flour and fresh, shredded zucchini. They’re naturally sweetened with maple syrup (though you can substitute for honey).

I love that they’re freezer-friendly, making them perfect for meal prepping. Excellent for those nights after a long day when all I want is something sweet and chocolatey.

Love muffins? Try these Applesauce Zucchini Muffins or Blueberry Chocolate Chip Muffins.

Ingredients

• Flour: A combination of all purpose flour and whole wheat flour. When you measure, make sure to spoon and level. Read more about how to measure flour.
• Cocoa Powder: Unsweetened cocoa powder for perfectly chocolatey muffins.
• Baking Powder and Baking Soda: Combining baking powder and baking soda helps them rise properly with the perfect dome.
• Cinnamon: Ground cinnamon adds a warm depth of flavor.
• Sea Salt: Fine sea salt makes all the flavors pop.
• Egg: Just one egg helps add structure.
• Milk: Use your milk of choice for moisture. Regular milk, oat milk, soy milk, and almond milk are all great options.
• Maple Syrup: Pure maple syrup to naturally sweeten the muffins. You can substitute for honey.
• Vegetable Oil: Using vegetable oil or melted coconut oil gives them a nice light crumb texture.
• Vanilla Extract: For added flavor.
• Shredded Zucchini: You’ll need to shred about one medium zucchini. I like to use the larger holes on my box grater. Learn more about how to shred zucchini.
• Chocolate Chips: Semi-sweet or dark chocolate chips for even more chocolate flavor. For dairy-free, be sure to use dairy-free chocolate chips.

*The full ingredient list with amounts is in the recipe card below.

How to Make Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are easy to make in just 35 minutes. The hardest part is waiting for them to cool before digging in!

1. Preheat the oven to 350°F. Lightly spray a 12-cup muffin tin with cooking oil.
2. In a medium bowl, whisk together the flours, cocoa powder, baking powder, baking soda, cinnamon, and salt until combined. Set aside.

3. In a large bowl, whisk together the egg, milk, maple syrup, oil, and vanilla extract until fully combined. Stir the dry ingredients mixture into the wet ingredients mixture using a silicone spatula, until just combined. Do not overmix.
4. Gently fold in the shredded zucchini and chocolate chips. Divide the batter evenly among the prepared muffin cups. They should each be 3/4 full. Top with more chocolate chips, if desired.

5. Bake for 20-24 minutes, or until an inserted toothpick comes out with only a few crumbs.
6. Allow them to cool in the pan for 10 minutes before removing the muffins from the pan and transferring to a wire rack to cool completely. You may need to run a butter knife along the edges of the muffin cups to loosen the muffins.

Expert Tip: Make sure you spray the muffin pan or paper liners with nonstick cooking spray. Zucchini muffins have a lot of moisture, so they tend to stick if you skip this step.

Variations

• Top with sea salt. Once the muffins are baked, top them with a sprinkle of flaky sea salt.
• Add some nuts. For a bit of crunch, fold in some chopped walnuts or pecans when adding the chocolate chips.
• Use mini chocolate chips. Instead of regular-sized chocolate chips, you can use mini chocolate chips.
• Make them dairy free. Be sure to use a dairy free milk, like almond milk, oat milk, or soy milk. And dairy free chocolate chips.
• Make them vegan. Swap out the egg for a flax egg, and use plant-based milk and dairy-free chocolate chips.

Serving Suggestions

Serve Chocolate Zucchini Muffins with breakfast or as an afternoon snack. They’re also a healthier dessert option. Eat them as is, or add a smear of peanut butter (or almond butter!) over the top. So good!

Make Ahead and Storage

Make Ahead: Muffins are great for meal prepping and making ahead. You can make and enjoy them for the next few days or freeze for a few months.

To Store: Once cooled, store them in an airtight container at room temperature for up to 2 days. Place a paper towel in the container to prevent them from getting soggy. Or store them in the fridge for 3-4 days.

To Freeze: Individually wrap the muffins with plastic wrap and store them in a reusable freezer bag or container for up to 2 months. Thaw them on the counter at room temperature for 30 minutes before enjoying.

Frequently Asked Questions (FAQ’s)

More Muffin Recipes

• Oatmeal Sweet Potato Muffins
• Cherry Chocolate Chip Muffins
• Strawberry Lemon Muffins