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Double Chocolate Zucchini Muffins

8 Reviews

These Double Chocolate Zucchini Muffins are a great way to use those zucchinis from your garden! This healthier recipe is the perfect light and moist muffin recipe. And your kids won’t even know they’re eating a vegetable!

close up of chocolate zucchini muffin in liner

Double Chocolate Zucchini Muffins Recipe

If you have some extra zucchinis from your garden because zucchinis are in season right now or you just want to pick up a few extras at the store next time you go, you definitely want to make these double chocolate zucchini muffins!

Zucchini muffins and breads are my favorite things to make when zucchinis are in season, so this recipe (with all the chocolate) is perfect timing.

Although the chocolate may look like the star of this recipe, it’s actually the zucchini that gives them so much delicious flavor, texture and moisture.

four chocolate zucchini muffins on white plate

What’s in Zucchini Chocolate Chocolate Chip Muffins?

These zucchini chocolate chip muffins are so simple to make! Here’s everything that’s used in this recipe: 

  • Grated zucchini
  • White whole wheat flour
  • Granulated sugar
  • Brown sugar
  • Unsweetened cocoa powder
  • Baking soda
  • Cornstarch
  • Salt
  • Honey 
  • Chocolate chips (you’ll need whole and melted chocolate chips)
  • Vanilla extract
  • Melted coconut oil
  • Eggs
  • Greek yogurt

overhead view of many zucchini double chocolate chip muffins

How to Make Double Chocolate Zucchini Muffins

My favorite part about this recipe is that you don’t need a mixer. All you need is a bowl and a whisk! Here are the basic steps to making zucchini chocolate chocolate chip muffins: 

  1. Start by whisking all of the wet ingredients together, then add the dry ingredients.
  2. Fold in the chocolate chunks or chocolate chips.
  3. Fill the muffin tins all the way full to the top. You might feel like they’re going to overflow but they will rise really high!
  4. Bake at a high temperature for 5 minutes, then reduce the heat and bake for another 12 minutes. 

hand picking up zucchini chocolate chocolate chip muffin from wrapper

How to Prep Zucchini for Zucchini Muffins

Shred the zucchini: Start by finely grading the zucchini with a cheese grater. Use a smaller side if you have a few options of shredding size. This recipe calls for 1 cup of shredded zucchini, which ends up being about one small to medium zucchini.

Dry the zucchini: Once it’s shredded, lay the zucchini on a paper towel and dab it dry with another one on top. Allow to dry for 5-10 minutes to get rid of some of the moisture.

Do I Have to Peel the Zucchini?

No, you don’t want to peel the zucchini for these chocolate chip zucchini muffins. Though it might seem like you need to, it actually gets absorbed into the batter because it’s not a super thick skin. Don’t worry about peeling!

Can I Shred the Zucchini in Advance? 

If you want to save some time later on, you can shred your zucchini in advance. Grate the zucchini and dry it on the counter, then place it in an air tight container for up to 5 days before you’re ready to bake.

chocolate zucchini muffins on wood surface, one muffin is on white plate

Tips for Making Chocolate Zucchini Muffins

Add some extra chocolate chips or chocolate chunks to the top of the batter before you put pop the muffins in the oven for some extra appetite appeal!

Also, note that the baking method for these zucchini chocolate chip muffins is a little different than your typical muffin. You’re going to bake them at a higher heat for 5 minutes first. This causes the muffins to rise really high (like the bakery!) and then you’ll turn the temperature down to let them bake all the way through.

Let them cool for a bit and serve them warm! Or cold is good too. You can keep them in an air tight container for up to 1 week.

double chocolate zucchini muffin with bite missing on white plate

More Easy Muffin Recipes: 

Raised in the Kitchen - Carrian Cheney
148 days

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Double Chocolate Zucchini Muffins

4.75 from 8 votes
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 12
These Double Chocolate Zucchini Muffins are a great way to use those zucchinis from your garden! These healthier muffins are perfectly light and moist!

Ingredients

  • 1 cup zucchini very finely grated, (about 1 medium zucchini)
  • 1 1/4 cups white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup honey
  • 1/3 cup dark chocolate chips , melted
  • 1 tablespoon vanilla extract
  • 1/4 cup coconut oil melted
  • 2 eggs large
  • 1/2 cup Greek yogurt vanilla or plain
  • 1 cup mini semi sweet chocolate chips

Instructions

  • Preheat oven to 425° F. Line and spray a 12 cup muffin tin with nonstick cooking spray.
  • Spread the zucchini out on a few layers of kitchen of paper towels. Press out as much water as possible, changing out the towels as needed. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, cornstarch and salt. Set aside.
  • To a medium bowl, whisk together the honey, melted chocolate chips, vanilla, coconut oil, greek yogurt and eggs.
  • Pour the wet ingredients into dry ingredients and whisk until just combined.
  • Gently fold in the zucchini and chocolate chips, being careful not to over mix. Reserve a few of the chocolate chips to sprinkle on top of the muffins.
  • Divide batter evenly into muffin tins, filling all the way full. Place a few reserved chocolate chips on top of each muffin.
  • Bake for 5 minutes at 425° then reduce heat to 350° and bake for an additional 12-13 minutes or until toothpick comes out clean or with just a few moist crumbs attached.
  • Cool muffins in the muffin pan for 5 minutes then transfer to wire rack to cool completely.

Notes

  • Keep in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.
Nutrition Facts
Double Chocolate Zucchini Muffins
Amount Per Serving (1 g)
Calories 302 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 29mg10%
Sodium 118mg5%
Potassium 255mg7%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 23g26%
Protein 6g12%
Vitamin A 70IU1%
Vitamin C 2mg2%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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chocolate zucchini muffins

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




11 comments

  • Can I substitute the Greek yogurt for sour cream? Would it be an even swap?

    • Reply
    • Yes, you can make that swap. You don’t want nonfat Greek yogurt though. It’s the fat in the sour cream that makes the muffins so moist and delicious.

      • Reply
  • Will all purpose whole wheat work as well as white whole wheat?
    Thanks in advance!!

    • Reply
    • Yes, it should work just fine. Same measurement!

      • Reply
  • Will these muffins be just as good the next day?I really want to make them and share them with the staff the next day 🙂

    • Reply
    • Yesssss! So good! If I don’t grab one to eat while it’s still warm then I almost prefer them the next day.

      • Reply
  • The zucchini muffins are awesome! I did substitute buttermilk for the yogurt only because that’s what I had.they turned out great😋

    • Reply
    • Thanks for the tip, Charlotte!! So glad you enjoyed them!

      • Reply
  • Beautiful muffins.. Excellent Recipe.

    • Reply
    • Thank you Debbie! We sure love them!

      • Reply
  • Oh too ironic…I was recipe testing chocolate zucchini bread this past weekend using up zucchini from my garden! These look so delicious 🙂

    • Reply

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