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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins – Moist, Quick and Easy Muffin Recipe! Loaded with chocolate and  the very best way to sneak vegetables into your diet!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 241kcal
Author: Julie Evink


  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 5 tablespoon unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 cup skim milk
  • 3/4 cup semisweet chocolate chips
  • 1 finely shredded zucchini on the small to medium size


  • Preheat oven to 375 degrees F. 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.


Calories: 241kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 293mg | Fiber: 2g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 2.9mg | Calcium: 78mg | Iron: 2.4mg