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!
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!
Zucchinis muffins and breads are my favorite things to make when zucchinis are in season so this recipe (with all the chocolate) is perfect timing.
When are zucchinis in season?
Zucchinis are in season from June through late-August. Sometimes you can get them a little earlier or later, but the best time for fresh zucchini from the grocery store is in the summer months.
You can also check out local farmers markets or grow them yourself for extra fresh zucchinis!
Zucchini to Make Baked Goods Moist
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.
Do you have to peel zucchini for chocolate zucchini muffins?
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!
How to prep the zucchini:
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 one cup of shredded zucchini which ends up being about one small to medium zucchini.
Dry the zucchini: once it’s shredded, lay it 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.
Can you shred zucchini ahead of time?
If you want to save some time 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.
How to make double chocolate zucchini muffins:
Now that you have it prepped you’re ready to make them! My favorite part about this recipe is that you don’t need a mixer. All you need is a bowl and a whisk!
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!
Add some extra chocolate chips or chocolate chunks to the top of the batter before you put them in the oven for some extra appetite appeal!
How to Get Tall Bakery Style Muffins
The baking method for these 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 one week.
Other chocolate muffins:
- Chocolate Banana Blender Muffins
- Nutella Stuffed Double Chocolate Banana Muffins
- Double Chocolate Banana Muffins
Double Chocolate Zucchini Muffins
- 1 cup very finely grated zucchini about 1 medium
- 1 1/4 cups white whole wheat flour
- 1/3 cup 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 melted coconut oil
- 2 large eggs
- 1/2 cup vanilla or plain Greek yogurt
- 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 and set aside.
- To a medium bowl whisk together the honey, melted chocolate, 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 one month. Muffins are best served warm!