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Very Close Shot of Single Double Chocolate Zucchini Muffin
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Double Chocolate Zucchini Muffins Recipe

These 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 20 Muffins
Calories: 251kcal
Author: Stephanie Wilson

Ingredients

  • 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
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 2 cups finely grated zucchini slightly drained
  • 1 cup semisweet chocolate chips plus more for topping

Instructions

  • 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.

Notes

DAIRY FREE:

If you want to make these muffins dairy-free, increase the vegetable oil to 1 cup, and eliminate the milk.

STORAGE:

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.

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 196mg | Fiber: 2g | Sugar: 25g