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These are the BEST Double Chocolate Zucchini Muffins and a great way to use those zucchinis from your garden! 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
- Flour
- Granulated sugar
- Brown sugar
- Cocoa powder
- Baking soda
- Baking Powder
- Salt
- Sugar
- Chocolate chips
- Vanilla extract
- Oil
- Eggs
- Sour Cream
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 and spatula! 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 and then open the oven doors and turn off the oven at the end to allow them to settle before moving thus avoiding the dreading falling of the domed tops.
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 3/4 cup of shredded zucchini, which ends up being about two small to medium zucchini.
NEVER Dry the zucchini: Once it’s shredded, add that baby right into the wet ingredients and stir to combine (don’t use a whisk for this part as the strings will get caught in the whisk!)
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 place in a ziploc then into the freezer. Defrost until just barely soft again so it wont gather too many extra juices and proceed as normal.
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!
Fold, fold, fold! Muffins are finicky and do not want to be messed with so instead of stirring (never use a mixer) switch to a rubber spatula and fold!
Let them rest. Muffins love to have a second to let the leavening agents activate, so pour the batter into tins and then pre heat the oven so the batter can rest for 15-30 minutes.
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
- Chocolate Chip Pumpkin 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!
Double Chocolate Zucchini Muffins
Ingredients
- 1 1/2 Cups Flour, plus 1 tablespoon
- 1/2 Cup Dutch Process Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 Cup Vegetable Oil
- 1/4 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 zucchini)
- 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 1/2 Cups Flour, 1/2 Cup Dutch Process Cocoa Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1/2 teaspoon Salt
- In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and white sugar.1/2 Cup Vegetable Oil, 1/4 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 2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are lovely! I followed the recipe exactly, with the exception of the chocolate chips. I didn’t have any mini’s, so I used the regular size. I put 3/4 cup in the batter, and used a 1/4 cup to sprinkle a few on top. I needed little more time in the oven. About 20 minutes instead of 15.
Thank you so much for the comment Erin! So glad you enjoyed these muffins!
I just made these muffins a few days ago and they are so good! They are super moist and really chocolatey. I love that they aren’t to sweet. They are really fluffy almost like a cupcake and their tops were a bit Flat but that could be because I didn’t leave an empty space in between each one while baking. You can’t even taste the zucchini. Thanks for the recipe!
Love to hear this! Thank you Mila!
So easy and so good!
Thank you so much Haley!
The best muffins I’ve ever had!
Thank you so much Jenn!!
These are great! Moist, chocolatey heaven. I like that they aren’t overly sweet. I have made them twice and replaced the veg oil with coconut oil and prefer the flavor even a little more now. My 4 and 1 year old also love them. 🙂 Thanks for the recipe!
Yay! Love to hear this so much! Thanks Leah!
I just made these and my family loves them! I substituted coconut oil, but otherwise followed the recipe. I may have not squished enough of the moisture out of the zucchini, because they took a bit longer to bake, roughly 23 minutes at 350. We have a monster zucchini plant in our garden, and I suspect we will be making a lot more if these!
Thank you so much Kristine! This is one of my favorite ways to use up all the zucchinis from the garden!
This was so good! I did switch out sour cream with yogurt and it worked great. I couldn’t taste the zucchini and the texture was just like a normal chocolate muffin so a bit dense. Only thing was the smell of it was a bit strange but not repulsive and didn’t affect the taste. Great recipe, definitely one I’ll make again.
Thank you so much for the feedback Logan!
Hey! These are super tasty.
I was just curious if there was any substitution you’d recommend for vegetable oil? 🙂
Hi Rosie! The best substitute would be canola oil. You could also use olive oil but you’ll be able to taste it slightly.
You can use Avocado Oil instead of vegetable oil. It’s healthier and you can’t taste it in the muffin.
Thanks for the feedback Sarah!
These were absolutely delicious! Made 14 muffins baked 20 mins. Used 2 12pc pans trying to keep them separate.
@treatmesweeetly
Thank you so much Gail! Thank you for taking time to leave us some feedback!
These are amazing.. so moist and delicious. I agree with another reviewers comment that they taste like brownies.
Will definitely be making these again.
Yay! Love to hear this! Thanks so much Tracey!