Moist and rich, these Double Chocolate Zucchini Muffins are packed with grated zucchini for extra moisture and loaded with chocolate chips for the ultimate indulgent snack.

Double Chocolate Zucchini Muffins

Why You’ll Love This Recipe

Ultra-moist texture thanks to fresh zucchini.
Deep chocolate flavor from cocoa powder and chocolate chips.
Perfect for breakfast, snacks, or dessert.
Easy to make in one bowl with simple ingredients.
A sneaky way to add vegetables into a treat everyone will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup milk
½ cup avocado oil
2 teaspoons vanilla extract
1 ½ cups grated zucchini, squeezed and liquid drained
1 ½ cups chocolate chips

directions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together eggs and sugar until combined.
Add milk, avocado oil, and vanilla extract, whisking until smooth.
Gently fold in the dry ingredients until just combined.
Stir in grated zucchini, followed by chocolate chips.
Fill muffin liners about ¾ full with batter.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12–15 muffins
Prep time: 20 minutes
Cook time: 20 minutes
Cooling time: 20 minutes
Total time: 1 hour

Variations

Swap chocolate chips for white chocolate or peanut butter chips.
Add a teaspoon of espresso powder to enhance chocolate flavor.
Stir in chopped nuts for added crunch.
Use whole wheat flour for a heartier texture.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days, warming briefly in the microwave before serving.
Freeze for up to 3 months; thaw at room temperature before eating.

FAQs

Do the muffins taste like zucchini?

No, zucchini adds moisture without affecting the chocolate flavor.

Can I use frozen zucchini?

Yes, but thaw and drain it well before using.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Can I use vegetable oil instead of avocado oil?

Yes, any neutral oil works.

How do I know when the muffins are done?

A toothpick inserted in the center should come out mostly clean.

Can I reduce the sugar?

Yes, but reducing too much may affect texture.

Can I make mini muffins?

Yes, bake for 10–12 minutes.

Can I skip the chocolate chips?

Yes, but they add extra richness.

How should I store them to keep them moist?

Keep in an airtight container with a paper towel to absorb excess moisture.

Can I add other mix-ins?

Yes, try dried fruit, coconut, or crushed cookies.

Conclusion

These Double Chocolate Zucchini Muffins are a perfect blend of indulgence and comfort, offering rich chocolate flavor with a moist, tender crumb. They’re easy to make, freezer-friendly, and a delicious way to enjoy a touch of hidden veggies in your treats.