These double chocolate zucchini muffins are moist and fluffy, taste like indulgent chocolate cupcakes, and are secretly packed with grated zucchini. Quick and easy to make with no mixer required. Dairy-free and gluten-free friendly.

Chocolate zucchini muffins, fresh from the oven, lined up in rows on a wire baking rack.

Double Chocolate Zucchini Muffins

Is there any better way to incorporate more zucchini into your diet than mixing it into a super chocolate-y muffin topped with mini chocolate chips? I think not.

These decadent double chocolate zucchini muffins are packed with flavor and sport a moist and tender crumb with extra sweet little dome tops. They taste like dessert, but let’s just call them muffins so we can eat them for breakfast…

A basket of freshly-picked garden vegetables, including zucchini, bell peppers, green beans, snap peas, and basil.
Chocolate zucchini muffins with mini chocolate chips on top on white parchment paper.
Three chocolate chip zucchini muffins stacked on top of each other on a marble counter.

Why You’ll Love These Super Chocolate-y Muffins

While I make banana muffins quite often year-round, in the Summer, with zucchini and squash abundant in our garden, I switch to also making lots of zucchini bread. While I do love traditional zucchini bread – flavored with brown sugar and warming spices – I’m quite partial to this chocolate version. Here’s what I love about it:

  • The muffin batter comes together quickly, without a mixer.
  • They’re veggie-packed, but suuuuuper chocolate-y, and taste like cake.
  • It yields a perfect, even dozen.
  • You’ll need just a handful of simple ingredients.
  • It’s easy enough to make with little ones, or beginning bakers.
  • The muffins keep and freeze well, so you can save some for a rainy-day snack.

AND, most important of all, they are scrumptious. Happy baking!!

Chocolate zucchini muffins, fresh from the oven, lined up in rows on a wire baking rack.
Chocolate zucchini muffins with mini chocolate chips on top on white parchment paper.

Chocolate Zucchini Muffin Ingredients

If it weren’t for the occasional little specks of green atop these chocolate babes, you’d be hard pressed to guess that these zucchini muffins were packed with veggies. After the fresh zucchini, you’ll need just a handful of baking pantry staples. Here’s what to put on your list:

  • zucchini: the not-so-secret, secret ingredient is mostly here for moisture. You won’t even taste it when we’re through!
  • sugar: for sweetness we’ll use entirely granulated sugar. I often also add brown sugar to my muffins, but there’s already so much moisture (and lots of flavor from the chocolate), we’re going to skip it to keep things simple.
  • vanilla and salt: to enhance the natural chocolate flavor. I also like to add a pinch of espresso powder which adds a bit of depth (rather than overt coffee flavor!).
  • egg and oil: for more moisture, to bind the batter together, and to help create the soft and fluffy texture. I love to use olive oil here instead of traditional vegetable or canola oil.
  • flour: regular all-purpose flour (along with the cocoa) makes up the base of these muffins.
  • baking soda: for just the right amount of lift to create nicely domed muffin tops.
  • chocolate: these muffins are intensely chocolate-y – thanks to both cocoa powder and a swirl of chocolate chips. You’ll want to use natural unsweetened cocoa powder here (instead of Dutch-processed). I think the muffins rise taller when I use mini chocolate chips, but regular ones are also delish!

Find all of the exact ingredients and detailed instructions in the recipe card, below.

Chocolate zucchini muffins, fresh from the oven on a wire baking rack.

Looking for More Muffin Recipes? We’ve Got You Covered:

If you make these dark chocolate zucchini muffins, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Chocolate zucchini muffins, fresh from the oven, lined up in rows on a wire baking rack.

Double Chocolate Zucchini Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 12 Muffins
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These double chocolate zucchini muffins are moist and fluffy, taste like indulgent chocolate cupcakes, and are secretly packed with grated zucchini. No mixer required. Dairy-free.

Ingredients

Instructions

  1. Preheat the oven to 375℉. Prepare a 12-cup muffin tin with paper muffin liners or baking spray. Set aside.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder, if using. Set aside.
  3. In another large bowl, whisk together the sugar, oil, egg, and vanilla until smooth and completely combined. Stir in the grated zucchini (see note below).
  4. Pour the zucchini mixture over the dry ingredients. Switch to a spatula, and gently fold together until just combined and no streaks of flour remain. Stir in 1/2 cup of the chocolate chips.
  5. Use a cookie or ice cream scoop to divide the batter between the prepared muffin cups, filling each about 3/4 full. Sprinkle on the remaining 1/4 cup mini chocolate chips.
  6. Bake for 17-19 mins, until the muffin tops are gently domed, look set, and a cake-tester (I use a toothpick), inserted into the centers comes out mostly clean.
  7. Remove from the oven and let cool in the muffin pan for 5 minutes before transferring to a baking rack to cool completely. Enjoy!!

Equipment

Notes

  • ¹ Grating the zucchini: After finely-grating the zucchini on a box grater, I like to spread it out into an even layer on a large dinner plate and gently pat it with a couple of paper towels (you can also use a clean kitchen towel) to soak up any excess moisture. You want the zucchini to feel feel moist but not dripping with liquid.
  • To store: keep in an airtight container for 1-2 days at room temperature, then keep in the fridge (4-5 days) or freezer (wrapped tightly will keep for 2 months).