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Best Double Chocolate Zucchini Muffins (Easy Recipe)

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These double chocolate zucchini muffins are incredibly moist, rich, and fudgy, with a hidden vegetable that picky eaters will never notice. Ready in under 40 minutes, they’re the perfect way to use up garden zucchini and satisfy chocolate cravings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 ½ cups (about 200g) grated zucchini, gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate the zucchini using the medium holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and buttermilk until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix.
  6. Fold in the grated zucchini and most of the chocolate chips (reserve about ¼ cup for topping). The batter will be thick and slightly lumpy.
  7. Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved chocolate chips on top of each muffin.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini—it prevents soggy muffins. For best results, use room temperature ingredients. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: double chocolate zucchini muffins, easy zucchini muffins, chocolate zucchini muffins, healthy chocolate muffins, vegetable muffins, kid-friendly muffins

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