Double Chocolate Zucchini Muffins
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These Double Chocolate Zucchini Muffins are rich, moist and sneak in grated zucchini. They are bakery style muffins are a chocolate lovers dream! Rich cocoa batter, melty chocolate chips, and shredded zucchini come together for a muffin that’s impossibly moist, deeply chocolatey, and just sweet enough to feel like dessert, while sneaking in a serving of veggies you’d never guess were there.
Why You’ll Love This Recipe
Easy: These muffins are easy to prep and take less thank 20 minutes to bake. And you do not need any fancy ingredients or baking equipment to whip these zucchini muffins up.
Chocolatey: The cocoa powder with chocolate chips makes these muffins rich and perfect for all chocolate lovers!
Grated Zucchini: You cannot taste the zucchini in these double chocolate muffins, but they do add moisture while sneaking in some veggies! Perfect for both the adults and kids!
What I Love:
- I can make the muffins once and will get a few days worth of breakfast for the kids! I love to serve the muffins with a side of Greek yogurt on busy mornings and my kids are happy and full.
Ingredients and substitutions
All-purpose flour: A simple all-purpose flour is all you need for these muffins. You can swap for wheat flour, or a 1:1 ration gluten-free flour if you need the muffins to be gluten-free.
Baking powder & soda: The leavening agents used to rise the muffins.
Cocoa Powder: Use a unsweetened cocoa powder. I have not tested the recipe with Dutch cocoa powder. It would probably work in the recipe, but may change the texture and rise of the muffins since Dutch cocoa powder does not react to baking soda.
Salt: Enhances the flavors.
Spices: A blend of cinnamon and allspice is used to give these muffins a slight flavor of warm spices that goes with the chocolate without being overwhelming.
Sugar: Adds the perfect touch of sweetness.
Eggs: Provides structure.
Greek Yogurt: Keeps the muffins moist. You can replace with a plain yogurt, sour cream or dairy free yogurt if needed. Just be sure you are using plain, unsweetened yogurt.
Oil: A neutral oil adds moisture. Avocado, canola, vegetable or sunflower oil all work well.
Vanilla Extract: Adds to the flavor.
Zucchini: You will need about one small zucchini for the muffins.
Chocolate Chips: You can use milk chocolate, dark chocolate, regular or mini chocolate chips in these muffins.
How to make double chocolate zucchini muffins: Step-by-step instructions
- Preheat the oven to 400 degrees F. Line a 12 muffin tins with muffin liners.
- In a medium bowl, combine the flour, cocoa powder, salt, baking powder, baking soda, cinnamon and allspice together. Whisk together and set aside.
- In a large mixing bowl, add the sugar and eggs together. Whisk until fully combined. Add the Greek yogurt, oil, vanilla extract, and grated zucchini. Mix together. Pour the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips. Let the batter rest for 10-15 minutes.
- Divide the muffin batter into the 12 muffin tins. Bake at 400 degrees for 5 minutes. Then reduce the heat to 350 degrees and bake for additional 12-15 minutes, or until the muffins are fully set.
- Remove from the oven and let cool before enjoying.
Sara’s Tip
To achieve bakery style muffins, let the batter rest for at least 10 minutes before baking. This allows for the flour to hydrate, creating a thicker batter. And it gives your muffins those tall domes and improves texture. If you are short on time, you can skip this step but I highly recommend it for the best results.
Recipe FAQs
Do the zucchinis need to be peeled?
No need to peel the zucchini before grating. The zucchini becomes soft and blends right into the muffins.
Do I need to squeeze the liquid out of the grated zucchini?
Yes, take the time to gently squeeze out the liquid after grating the zucchini. You can use paper towels or a clean dish towel for this. Leaving the liquid in the zucchini will cause too much moisture that will result in dense or even soggy muffins.
Can I use wheat flour instead of all-purpose flour?
You can swap the all-purpose flour for wheat flour, but the texture will be a little denser. I recommend if using wheat flour, do a 50/50 blend of all-purpose and wheat.
How to store leftover zucchini muffins
You can store the muffins at room temperature up to 3 days in an air-tight container or in the fridge up to 5 days. However, the added moisture from the grated zucchini can shorten the shelf life of these muffins and I have found the they are best stored in the fridge. We like to just pop a muffin in the microwave for a few seconds before enjoying (plus it makes the chocolate chips all melty again).
Can I freeze the muffins?
Yes, you can freeze the muffins up to 3 months. To freeze the muffins, let them cool completely. Then wrap each muffin in plastic wrap, and place into a zip lock bag. Label and date the bag before placing in the freezer.
What to serve with chocolate zucchini muffins
You can enjoy these zucchini muffins on their own or add on some protein, such as scrambled eggs, cottage cheese, or yogurt. You could also pair them with freezer friendly breakfast sandwiches for a quick breakfast on busy days.
If you give these double chocolate zucchini muffins a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these moist chocolate zucchini muffins as much as we do!
Double Chocolate Zucchini Muffins
Ingredients
- 1 3/4 C. (219 g) All-purpose flour
- 1/2 C. (43 g) Cocoa Powder
- 1/4 tsp. (1/4 tsp.) Allspice
- 1/2 tsp. Cinnamon
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1 C. (200 g) Plain Greek Yogurt
- 1/2 C. (119 ml) Neutral oil (such as avocado, canola or vegetable oil)
- 2 eggs
- 1/2 C. (100 g) Sugar
- 1 tsp. Vanilla extract
- 3/4 C. (135 g) Chocolate chips
- 1 1/2 C. (186 g) Grated Zucchini (extra liquid squeezed out)
Instructions
- Preheat the oven to 400 degrees F. Line a 12 muffin tins with muffin liners.
- In a medium bowl, combine the flour, cocoa powder, salt, baking powder, baking soda, cinnamon and allspice together. Whisk together and set aside.
- In a large mixing bowl, add the sugar and eggs together. Whisk until fully combined. Add the Greek yogurt, oil, vanilla extract, and grated zucchini. Mix together. Pour the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips. Let the batter rest for 10-15 minutes.
- Divide the muffin batter into the 12 muffin tins. Bake at 400 degrees for 5 minutes. Then reduce the heat to 350 degrees and bake for additional 12-15 minutes, or until the muffins are fully set.
- Remove from the oven and let cool before enjoying.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
