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If your garden is overflowing with zucchini, these double chocolate zucchini muffins are exactly what you need. They’re rich, fudgy, incredibly moist, and packed with melty chocolate chips, so much so that no one will ever guess there’s a vegetable hiding inside.
We make these every summer when zucchini season rolls around, and somehow they disappear faster than I can bake them. Between the rich chocolate flavor and unbelievably soft texture, no one ever suspects they’re packed with zucchini. They’re easy to make, freezer-friendly, and the perfect excuse to have chocolate for breakfast.
Why You’ll Love These Chocolate Zucchini Muffins
- Rich and fudgy like chocolate cake
- No mixer required
- Perfect way to use fresh garden zucchini
- Extra moist thanks to the zucchini
- Freezer-friendly
- Kid-approved
- Ready in under an hour
- Better than bakery muffins
- No one will ever guess there’s zucchini inside
- Perfect for breakfast, snacks, or dessert
Ingredients You’ll Need
You only need a handful of pantry staples plus fresh zucchini to make these rich and fudgy muffins.
- Zucchini: Keeps the muffins incredibly moist without adding vegetable flavor.
- Eggs: Help bind the batter together while creating a tender crumb.
- Granulated Sugar: Sweetens the muffins and keeps them soft.
- Brown Sugar: Adds moisture and a hint of caramel flavor.
- Oil: Makes these muffins stay soft for days.
- Vanilla Extract: Enhances the rich chocolate flavor.
- Sour Cream: Adds richness and keeps the crumb extra tender.
- Flour: Gives the muffins structure without making them heavy.
- Cocoa Powder: Gives the muffins their rich chocolate base.
- Baking Soda: Helps the muffins rise and stay tender.
- Baking Powder: Gives the muffins extra lift.
- Salt: Balances the sweetness and makes the chocolate shine.
- Chocolate Chips: Melt into gooey pockets of chocolate throughout every muffin.
How to Make Double Chocolate Zucchini Muffins
These double chocolate zucchini muffins come together with just one bowl, a whisk, and a spatula. Here’s a quick overview of the process:
- Mix the Wet Ingredients: Whisk together the eggs, sugars, oil, vanilla, sour cream, and shredded zucchini.
- Add the Dry Ingredients: Stir in the flour, cocoa powder, baking soda, baking powder, and salt until just combined.
- Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter with a rubber spatula.
- Fill and Bake: Divide the batter between muffin cups, filling each nearly full. Sprinkle extra chocolate chips on top if desired, then bake until a toothpick comes out with just a few moist crumbs.
- Cool: Let the muffins rest in the pan for a few minutes before transferring them to a wire rack.
Variations
- Add chopped walnuts or pecans.
- Use dark chocolate chips.
- Swap milk chocolate chips.
- Add espresso powder to intensify the chocolate.
- Sprinkle flaky sea salt over the tops.
How to Prep Zucchini for Muffins
Don’t Peel It. The skin is thin and softens as the muffins bake, so there’s no need to peel your zucchini.
Don’t Squeeze It Dry. Unlike some zucchini recipes, you want all that moisture here. It helps create soft, tender muffins.
Shred It Finely. Use the small holes on a box grater so the zucchini disappears into the batter.
Freeze It for Later. Shred extra zucchini and freeze it in measured portions for baking all year long.
Tips for the BEST Double Chocolate Zucchini Muffins
- Don’t overmix the batter or the muffins can become dense.
- Fill the muffin cups almost to the top for tall bakery-style muffins.
- Sprinkle extra chocolate chips over the tops before baking.
- Let the batter rest for 15–20 minutes if you have time for even taller domes.
- Allow the muffins to cool for a few minutes before removing them from the pan.
Storage Tips
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. Freeze for up to 3 months.
Warm one in the microwave for about 15 seconds for that fresh-from-the-oven taste.
Chocolate Zucchini Muffin FAQs
No. The peel softens during baking and blends right into the muffins.
Not for this recipe. The moisture is what keeps the muffins soft and fudgy.
Absolutely! Freeze in an airtight container for up to 3 months.
Yes! Frozen shredded zucchini works great in these muffins. Thaw it first and gently stir any released juices back into the zucchini before adding it to the batter. Those extra juices help keep the muffins moist.
Dry muffins are usually caused by overbaking or adding too much flour. Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off, and remove the muffins from the oven as soon as a toothpick comes out with a few moist crumbs attached.
Absolutely! Fill mini muffin tins about ¾ full and start checking for doneness after 10–12 minutes. Since oven times vary, keep an eye on them and bake until a toothpick comes out with a few moist crumbs.
Yes! Head to our Double Chocolate Zucchini Bread post for the full recipe!
These double chocolate zucchini muffins are proof that zucchini belongs in dessert just as much as it does in dinner. Rich, moist, and loaded with chocolate, they’re the perfect way to use up summer zucchini while giving everyone an excuse to eat chocolate for breakfast. Don’t be surprised if no one ever guesses there’s a vegetable hiding inside!
More Easy Muffin Recipes:
- Blueberry Muffins
- Cranberry Sauce Muffins
- Chocolate Chip Cookie Muffins
- Mom’s BEST Zucchini Muffins
- Banana Bread Muffins
- ALL OF OUR SWEET BREAKFAST RECIPES!
Double Chocolate Zucchini Muffins
Ingredients
- 1 ½ Cups Flour, plus 1 tablespoon
- ½ Cup Dutch Process Cocoa Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Vegetable Oil
- ¼ Cup Sour Cream, see note
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Cup Sugar, see note
- 2 Cups Zucchini, very finely grated, (about 2 zucchinis)
- 1 Cup Mini Semi Sweet Chocolate Chips, divided
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.1 ½ Cups Flour, ½ Cup Dutch Process Cocoa Powder, ½ teaspoon Baking Soda, 1 teaspoon Baking Powder, ½ teaspoon Salt
- In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and white sugar.½ Cup Vegetable Oil, ¼ Cup Sour Cream, 2 Large Eggs, 1 teaspoon Vanilla Extract, 1 Cup Sugar
- Stir the zucchini in and then pour the wet ingredients into the dry ingredients along with 3/4 cup of mini chocolate chips (Reserve a few of the chocolate chips to sprinkle on top of the muffins) and using a rubber spatula, fold until just combined.2 Cups Zucchini, 1 Cup Mini Semi Sweet Chocolate Chips
- Divide batter evenly into muffin tins, filling all the way full. Place a few reserved chocolate chips on top of each muffin.
- Preheat oven to 350° F. Line every other hole in two 12 cup muffin tins with cupcake liners. See note. Set the batter filled cups aside to rest while the oven heats. See post under "tips".
- Bake for 15 minutes at 350℉. Touch the tops and if they don't sink in they are done (or until toothpick comes out clean or with just a few moist crumbs attached).
- Turn off the oven and open the door, gently sliding the rack out a little. Let them sit for a good 2-3 minutes then remove to cool on the counter on a wire rack.
Recipe Notes
- You do not have to do every other hole but it helps the air to circulate and give a taller dome to the muffins.
- Keep in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.
- You can use 1/4 cup brown sugar and 3/4 cup white sugar if you’re looking for a little more chew to the muffin tops
- Out of sour cream? Just use plain yogurt 🙂
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I might have missed it in the recipe but it didn’t say to squeeze moisture out the zucchini so I didn’t… so i ended up baking for about 23minutes at 350. However, they still turned out amazing! fluffy and not overly sweet. Thanks!
Hi Megan! I honestly don’t squeeze out the moisture from the zucchini when I make these, but you can! Thank you for the feedback!
I love this recipe and so do my kids! I also really love how you add the ingredient measurements in the instructions! So convenient. Thank you!
Thank you so much! I appreciate your support!
If I wanted to add protein powder to these, would I need to increase something liquid? And what would that be?
Hi Gina! I haven’t tested this so it’s hard to say for sure. For other recipes that I’ve added protein powder to, I just swap some of the flour for the protein powder. Don’t swap more than half the flour though. I hope this helps.