Double Chocolate Zucchini Muffins

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If you think zucchini doesn’t belong in dessert, these Double Chocolate Zucchini Muffins will change your mind. They’re decadently rich, ultra-moist, and sneakily healthy—well, at least healthier than your average chocolate treat. The shredded zucchini disappears into the batter, adding moisture and texture without any noticeable veggie flavor. Perfect for breakfast, snack time, or late-night chocolate cravings, these muffins strike that dreamy balance between indulgent and nourishing.

Each bite bursts with deep cocoa richness, melty chocolate chips, and a hint of cinnamon that elevates the whole experience. Whether you’re trying to use up a garden full of zucchini or just want to pack extra nutrients into your dessert, this recipe is a game changer. Plus, they freeze beautifully, so you can always have a stash ready to go!

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What Kind of Zucchini Should I Use?

Opt for small to medium zucchini with tender skin and minimal seeds. These will shred more easily and blend smoothly into the muffin batter. There’s no need to peel them—just wash and grate. If your zucchini is extra watery, give it a light squeeze in a clean towel before mixing it in.

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Ingredients for the Double Chocolate Zucchini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini (about 1 medium zucchini)
• 3/4 cup chocolate chips (plus more for topping if desired)

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How To Make the Double Chocolate Zucchini Muffins

Step 1: Prep Your Oven and Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.

Step 4: Fold in the Zucchini

Gently stir the shredded zucchini into the wet ingredients. No need to drain it completely—just blot if very wet.

Step 5: Combine Wet and Dry

Gradually add the dry mixture to the wet, stirring just until incorporated. Don’t overmix.

Step 6: Add the Chocolate Chips

Fold in the chocolate chips. The batter will be thick and rich.

Step 7: Fill and Bake

Divide the batter evenly among muffin cups. Top with a few extra chocolate chips if desired. Bake for 18–22 minutes or until a toothpick inserted into the center comes out mostly clean.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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Storing and Serving Double Chocolate Zucchini Muffins

These muffins are delicious warm out of the oven or at room temperature. Store them in an airtight container at room temp for up to 3 days or refrigerate for up to a week. They also freeze well—wrap individually and store in a freezer bag for up to 3 months. Just thaw or microwave before enjoying.

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Frequently Asked Questions

Can I make these muffins gluten-free?

Yes! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend.

Should I peel the zucchini first?

No need to peel. The skin is tender and blends right in.

Can I use coconut oil instead of vegetable oil?

Definitely—melted coconut oil works well here and adds a slight coconut aroma.

What’s the best way to shred zucchini?

Use the fine side of a box grater for a smooth texture that disappears into the batter.

Can I add nuts?

Of course. Chopped walnuts or pecans add a great crunch.

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Want More Muffin Ideas with a Twist?

If you’re loving these chocolate-packed muffins, try these other cozy favorites:

• Cinnamon Donut Bread Recipe – all the donut flavor in a loaf.
• 3-Ingredient Oatmeal Breakfast Cookies – quick, healthy, and kid-friendly.
• Healthy Cookies Recipe – a guilt-free treat for your cookie jar.
• Giant Zucchini Parmesan – another great way to use summer squash.
• Peanut Butter Balls with Chocolate Rice Krispies – crunchy, chocolatey bites of bliss.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can revisit it anytime: Nina Dishes on Pinterest.

Let me know how your muffins turned out in the comments! Did you sneak in any extra mix-ins like nuts or dried fruit? Or maybe used a different kind of chocolate?

I’d love to hear your twist on this favorite.

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