Description
These Double Chocolate Zucchini Muffins are rich, moist, and loaded with chocolate chips—yet they cleverly hide a full serving of zucchini for extra nutrition. Perfect for breakfast, snack, or dessert, they’re freezer-friendly and sure to please both kids and adults.
Ingredients
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
3/4 cup chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease them lightly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. Stir in the shredded zucchini. If very wet, blot lightly first.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the chocolate chips. The batter will be thick.
7. Divide batter evenly among muffin cups and top with extra chips if desired.
8. Bake for 18–22 minutes, until a toothpick inserted comes out mostly clean.
9. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool fully.
Notes
Use the fine side of a box grater for zucchini that blends easily.
Don’t overmix the batter—just stir until combined for tender muffins.
These freeze well—wrap individually for quick snacks anytime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, chocolate muffins, hidden veggies