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–+ servings
Chocolate Zucchini Muffins in paper sleeves cooling in a muffin tin.
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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 servings
Calories: 251kcal
Author: Stephanie Wilson

Ingredients

  • 1 ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup cooking oil
  • ½ cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon instant espresso powder optional
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 2 cups finely grated zucchini lightly drained of excess moisture
  • 1 cup semisweet chocolate chips plus more for topping

Instructions

  • Prep: Preheat the oven to 350°F and spray a standard 12-cup muffin pan with nonstick cooking spray or line with paper liners.
  • Shred the zucchini, then place it in a fine-mesh strainer and let the excess liquid drain. If it is especially watery, give it a light squeeze with a clean towel, but it does not need to be completely dry.
  • For the muffins: In a large bowl, combine the brown and granulated sugar, oil, milk, eggs, and vanilla. Beat by hand or with a stand or electric mixer 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 to 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 for 18-22 minutes, or until a toothpick inserted near the middle of the muffins comes out mostly clean with a few crumbs attached. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  1. Dairy Free: If you want to make these muffins dairy-free, increase the vegetable oil to 1 cup, and eliminate the milk.
  2. Storage: These muffins can be stored at room temperature in an air-tight container for up to 3 days. Or freeze for longer storage.
  3. How Many Muffins Does This Recipe Make? It's generally recommended that you fill a muffin cup about ⅔ full. If you stick to that, you should have about 20 muffins. 

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