These soft and fudgy chocolate zucchini muffins are loaded up with a double dose of chocolate and get their incredible texture from shredded zucchini!
We’ve got the trio of absolute champs today in muffin land! Turns out a double dose of chocolate + zucchini makes for one stellar batch of muffins.
Hard to go wrong in the chocolate department but zucchini also more than holds its own here and makes these muffins everything they are.
This may be dramatic but you probably won’t want to eat any other muffin again after your first batch of these beauts.
If you’re new to baking with zucchini and slightly freaked about the green stuff, no worries! You can’t taste the zucchini flavor whatsoever in these muffins and all it’s doing is giving these muffins an incredible moist texture.
These Chocolate Zucchini Muffins feature…
- Double the amount of chocolate from cocoa powder and semisweet chocolate chips
- A perfectly soft, moist, and fudgy texture
- Minutes to make with freezing options as well
Making the Chocolate Zucchini Muffins
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Granulated sugar
- Vegetable oil
- Greek yogurt
- 2% or skim milk
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Chocolate chips
How To Prepare Zucchini
Use the large holes on a box grater to grate zucchini until you have about 1-1/2 cups. No need to peel the zucchini or blot it dry before adding to the batter, you want this extra moisture in your muffins!
Tips for Perfect Muffins
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
- Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
- Test muffins with toothpick – your muffins are done when a toothpick comes out clean from the center (be careful not to put the toothpick through a gooey chocolate chip)
Try these ideas for a different twist on these muffins!
- Try a different chocolate – instead of semisweet, try milk, dark, or white chocolate.
- Add nuts – fold 1/2 cup chopped walnuts or pecans into batter.
- Top muffins with streusel – use your favorite streusel topping for an extra oomph to these muffins.
Storing and Freezing Muffins
These muffins may be stored at room temperature in an airtight container up to 3 days. For best results, we recommend reheating muffins in the microwave 10-20 seconds so the chocolate gets gooey.
To freeze muffins, allow them to cool completely then place in a single layer in a freezer-safe container. Freeze muffins up to 2 months and reheat before serving.
There’s truly no words to describe how incredible these muffins are, y’all. The texture is outta-this-world moist and fudgy and there’s no way anyone would guess there’s zucchini hiding inside.
Go get your zucchini on the right way!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these muffins made step-by-step on Google web stories.
More recipes where you get to bake with zucchini!
Double Chocolate Zucchini Muffins
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- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup Greek yogurt
- 1/2 cup 2% or skim milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1/3 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1-1/2 cups shredded zucchini
- Preheat oven to 350F. Line a 12-cup muffin tin with wrappers and set aside.
- In a large bowl, whisk sugar, vegetable oil, eggs, yogurt, milk, and vanilla until smooth. In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
- Fold flour mixture into liquid mixture until just combined. Fold in chocolate chips and zucchini.
- Fill muffin cups to brim with batter. Bake muffins at 350F 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean.
- Cool muffins completely in pan on a wire cooling rack before serving. Enjoy!
This post was updated with new recipe adjustments and photos on 8/4/23.