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!
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.
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
- Chocolate chips (you’ll need whole and melted chocolate chips)
- Vanilla extract
- Melted coconut oil
- Greek yogurt
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:
- Start by whisking all of the wet ingredients together, then add the dry ingredients.
- Fold in the chocolate chunks or chocolate chips.
- 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!
- Bake at a high temperature for 5 minutes, then reduce the heat and bake for another 12 minutes.
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.
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.
More Easy Muffin Recipes:
- Blueberry Muffins
- Mom’s BEST Zucchini Muffins
- Nutella-Stuffed Double Chocolate Banana Muffins
- Double Chocolate Banana Muffins
- Nutella-Swirled Banana Muffins
- Carrot Cake Muffins with Streusel Topping
- Whole Wheat Blueberry Muffins
- Banana Bread Muffins
- Glazed Apple Muffins with Streusel Topping
- Pumpkin Crumb Muffins
- ALL OF OUR SWEET BREAKFAST RECIPES!
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Double Chocolate Zucchini Muffins
- 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
- 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.
- Keep in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.