Description
Double Chocolate Zucchini Muffins are ultra-moist, rich, and loaded with chocolate chips, with hidden zucchini for extra tenderness. Perfect for breakfast, snacks, or dessert, they’re easy to make in one bowl and freezer-friendly.
Ingredients
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 cup granulated sugar
½ cup milk
½ cup avocado oil (or neutral oil)
2 tsp vanilla extract
1 ½ cups grated zucchini, squeezed dry
1 ½ cups chocolate chips
Instructions
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Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
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In a small bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, whisk eggs and sugar until combined.
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Add milk, oil, and vanilla; whisk until smooth.
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Fold in dry ingredients until just combined.
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Stir in zucchini and chocolate chips.
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Fill liners ¾ full and bake 18–22 minutes, until a toothpick comes out clean.
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Cool in tin for 5 minutes, then transfer to wire rack.
Notes
- Use espresso powder for deeper chocolate flavor.
- Whole wheat flour adds a hearty texture.
- Keep in airtight container with paper towel to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
