Moist Double Chocolate Zucchini Muffins

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.

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:

1. Mix the Wet Ingredients: Whisk together the eggs, sugars, oil, vanilla, sour cream, and shredded zucchini.
2. Add the Dry Ingredients: Stir in the flour, cocoa powder, baking soda, baking powder, and salt until just combined.
3. Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter with a rubber spatula.
4. 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.
5. 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.

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

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!