Double Chocolate Zucchini Muffins

Light, tender muffins loaded with chocolate! These Double Chocolate Zucchini Muffins are the best way to use up that garden zucchini this summer. The kids love these for breakfast or a snack. Plus, with the addition of chocolate chips they are over the top delicious.

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I’ve been all about the zucchini lately because we always end up with lots of it during the summer. It’s not unusual to find a bags of it on our front porch (thanks, neighbors!) and I can’t help buying some every time I see it at the farmer’s market. Zucchini is such a versatile veggie that you can put into so many different meals and delicious baking so it is something I love to have on hand when it is in season, even if that means it takes over the kitchen counter!

I’ve shared zucchini banana bread and zucchini cookies and now I have another great recipe for you to try – chocolate zucchini muffins! Unlike my chocolate zucchini cake, you can serve these any time of day. We love them – especially the kids! They always seem to disappear when I make a batch.

why you’ll love this recipe

• If you can mix and stir you can make these muffins! This is a one-bowl muffin recipe and the batter comes together so quickly.
• These muffins are so light and fluffy, you will be reaching for a second one!
• Perfect for grab and go breakfasts or snacks and they freeze great so you can make a bunch to have on hand.

ingredients for double chocolate zucchini muffins

• Unsweetened cocoa powder – Using unsweetened cocoa powder allows you to control the sweetness of your baking by adding sugar.
• Sugars – White granulated and brown sugars are used to sweeten this chocolatey muffin.
• Baking powder – A rising agent for muffins so they are nice and fluffy.
• Baking soda – Most muffin recipes use baking soda as a rising agent as well.
• Salt – Salt has many jobs in baking but is especially important in balancing the different flavors of the ingredients.
• Egg – Use a whole egg to add structure to the batter.
• Butter – We use unsalted butter, but if salted is what you have at home already that’s totally fine. If you use salted butter, just omit the added salt to the batter.
• Vanilla extract – This will enhance the overall flavor profile of your muffins.
• Milk – I used skim milk in this recipe, but if you have one with a higher fat content, that will work too.
• Semi-sweet chocolate chips – Semi-sweets maintain a balanced flavor.
• Zucchini – Choose a zucchini on the small to medium size, you will be shredding it to add to the muffin batter. You do not have to peel the zucchini before shredding it or wring the water out of the shredded zucchini.

how to make double chocolate zucchini muffins

In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, sugars, baking powder, baking soda and salt.

Add egg, melted butter and vanilla to the same bowl as the dry ingredients. Stir until the batter comes together.

Fold in shredded zucchini and chocolate chips. This will be a thick batter!

Divide batter in prepared muffin pan and bake for 20-25 minutes.

Cool in the pan for 10 minutes before transferring to a wire rack. Enjoy once cooled completely.

Storage

Store these double chocolate muffins once cooled completely in an airtight container. You can leave them on the counter for 5-7 days but they probably won’t last that long because they are so delicious! So your muffins don’t get soggy, I recommend adding a paper towel to the bottom of your container to absorb any excess moisture.

One of the many things I love about this muffin recipe is that you can make a double batch and freeze them for later.

Be sure the muffins are fully cool before putting them into an airtight, freezer safe container. Store them in the freezer for up to three months. Leave them at room temperature to thaw or warm them in the microwave.

I know you will love these double chocolate zucchini muffins, this is a recipe I sure love to bake and my family loves to see them coming out of the oven!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.88 from 139 votes

Double Chocolate Zucchini Muffins

Light, tender muffins loaded with chocolate! These muffins are the best way to use up that garden zucchini this summer.

Prep:15 minutes mins

Cook:25 minutes mins

Total:40 minutes mins

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Ingredients

• ▢ 2 cups all-purpose flour
• ▢ ½ cup unsweetened cocoa powder
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup light brown sugar packed
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 large egg
• ▢ 5 Tablespoons unsalted butter melted
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup skim milk
• ▢ ¾ cup semisweet chocolate chips
• ▢ 1 cup finely shredded zucchini about 1 medium

Instructions

• Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
• In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
• Add the egg, melted butter, and vanilla extract. Add skim milk and stir until combined. Fold in shredded zucchini and chocolate chips (batter will be thick).
• Divide batter evenly between the prepared muffin cups and place in the oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.

Tips

How to Freeze Muffins

• Be sure to fully cool the muffins first.
• You can wrap them individually in freezer wrap or store them in a freezer bag or other freezer-safe container.
• They will keep in the freezer for up to three months!
• You can leave them at room temperature to thaw or warm them in the microwave.

Nutrition Information

Calories: 241kcal (12%), Carbohydrates: 34g (11%), Protein: 4g (8%), Fat: 10g (15%), Saturated Fat: 5g (31%), Cholesterol: 27mg (9%), Sodium: 208mg (9%), Potassium: 293mg (8%), Fiber: 2g (8%), Sugar: 14g (16%), Vitamin A: 245IU (5%), Vitamin C: 2.9mg (4%), Calcium: 78mg (8%), Iron: 2.4mg (13%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

how to serve chocolate zucchini muffins

A great breakfast idea is to make a bit of a buffet with these muffins, breakfast burritos, fruit salad and other favorites like caramel rolls and crescent rolls.

Maybe make up a pitcher of mimosas or strawberry bellinis to enjoy, too

more great zucchini recipes

• For another sweet treat you have to try my Crumb Apple Zucchini Bread! It’s so moist and has the most amazing topping. Or try my classic zucchini bread!
• My Grilled Vegetable Couscous Salad is loaded with zucchini and other fresh veggies. It’s a perfect side dish for potlucks and BBQs!
• Use all of that zucchini to make my easy One Pan Hamburger Skillet. It’s a hearty dinner your family will love.
• Got extra zucchini? Use it in these quick and easy Zucchini Muffins.
• Moist, tender and delicious Zucchini Bundt Cake with a cinnamon swirl in the middle that is topped with a cinnamon glaze.
• Want even more ideas? Be sure to check out my Zucchini Recipe Collection with over 55 recipes!