Double Chocolate Zucchini Muffins

By Sarah On August 14, 2014 | Updated: April 8, 2024

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
Eggs
Greek yogurt
2% or skim milk
Vanilla extract
All-purpose flour
Cocoa powder
Baking powder
Salt
Zucchini
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)

Recipe Variations

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!

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5 from 11 votes