These Double Chocolate Zucchini Muffins are the perfect way to celebrate zucchini season. Rich and dense and chocolaty muffins are so delicious, you’ll want to make a double batch!
Loaded with flavor and chocolaty goodness, these muffins make great snacks, decadent desserts, or even breakfast. A sweet and delicious breakfast that is.
As the summer sun warms, and my zucchini plants begin to grow, I’m planning lots of recipes with zucchini. From a Classic French Ratatouille to Tian Provencal. Quiche is especially delicious for afternoon tea, and zucchini wedges make healthy snacks.
But there is something especially wonderful about the pairing of chocolate and zucchini. It’s rich and moist and, a little bit addictive.
What I Love About Double Chocolate Zucchini Muffins
- Everyone loves chocolate zucchini muffins, even if they aren’t zucchini fans. The delicate flavor perfectly blends with the chocolate making it almost indistinguishable.
- Zucchini brings beautiful moisture and softness to baked goods.
- Chocolate, chocolate, and more chocolate. Rich, tender, and delicious.
- Easy to make and bake and perfect to freeze.
- A great use for those big zucchini lurking in your garden undetected.
- It’s another way to sneak in added veggies for veggie adverse people.
Double Chocolate Zucchini Muffins
These chocolate zucchini muffins are literally packed with chocolate.
From chocolate chips to unsweetened cocoa powder. And if that isn’t delicious enough, you will top the muffins with more chocolate chips.
I love to pair Instant Espresso Powder with chocolate. But it’s completely optional.
What it does is simply enhance the chocolate flavor without tasting like “espresso.”
You can add anywhere from 1/2 teaspoon to 1 teaspoon in the batter. Or eliminate it completely.
Store these muffins at room temperature in an airtight container for up to 3 days.
Or freeze them for up to 3 months in an airtight freezer container.
To reheat, microwave the frozen muffin for 30 seconds to 1 minute. Yum!
How do you shred the Zucchini?
Shredding the zucchini in a food processor is a quick and easy task. But a box grater works great too. Use the larger holes.
Once the zucchini is shredded, I like to place it in a fine-mesh strainer to allow most of the liquid drain. Drier zucchini shreds work best in the recipe.
How to Make Double Chocolate Zucchini Muffins
Preheat the oven to 350°F and line a 12-cup muffin pan with liners or spray with nonstick cooking spray.
In a large bowl with an electric mixer, or a stand mixer, combine the brown and granulated sugar, oil, milk, eggs, and vanilla.
In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder, cinnamon. and instant espresso powder if using. Mix the dry ingredients into the wet ingredients until just combined.
Fold in the shredded zucchini and mix in the chocolate chips. Divide the batter evenly in the 12 muffin cups, sprinkle with chocolate chips, and bake for 18 to 22 minutes, or until cooked through.
More Muffin Recipes You Might Like:
- German Cinnamon Apple Streusel Muffins
- Healthy Banana Ginger Muffins
- Healthy Pantry Staple: Banana Oat Muffins
- Healthy Zucchini Spice Muffins
- 1 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon instant espresso powder (optional)
- 3/4 teaspoon salt
- 2 cups finely grated zucchini, slightly drained
- 1 cup semisweet chocolate chips, plus more for topping
- Preheat oven to 350°F and spray standard muffin pans with nonstick cooking spray or line with paper cups.
- In a large bowl with an electric mixer, or a stand mixer, combine the brown and granulated sugar, oil, milk, eggs, and vanilla. Beat until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder, cinnamon. and instant espresso powder if using. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the zucchini and chocolate chips.
- Use a large cookie scoop to evenly divide the batter into the prepared muffin cups. To make them even more delicious, sprinkle a few chocolate chips on top of each muffin.
- Bake in preheated oven for 18-22 minutes.
If you want to make these muffins dairy-free, increase the vegetable oil to 1 cup, and eliminate the milk.
These muffins can be stored at room temperature in an air-tight container for up to 3 days. Or freeze for longer storage.
How Many Muffins Does This Recipe Make?
It's generally recommended that you fill a muffin cup about 2/3 full. If you stick to that, you should have about 20 muffins.
That being said, you can also line each muffin cup with an extended paper sleeve, as I've done here, and pour the batter into 12 muffin cups. Which will yield a larger muffin. Depending on your oven, you may need to bake them a couple of minutes longer. Be careful not to overbake though.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 196mgCarbohydrates: 40gFiber: 2gSugar: 25gProtein: 4g