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Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are rich, moist, and packed with chocolatey goodness plus a sneaky veggie boost!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chocolate, Easy, Quick, Vegetarian, Zucchini
Servings: 12 servings

Ingredients

  • 1 cup Grated Zucchini finely grated, excess liquid squeezed out
  • 1 cup All-Purpose Flour
  • 1/2 cup Cocoa Powder unsweetened
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Vegetable Oil
  • 2 large Eggs room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Chocolate Chips semi-sweet or dark
  • 1/4 cup Chopped Nuts walnuts or pecans, optional

Instructions

  • Wash and dry zucchini. Grate finely using a box grater. Squeeze out excess moisture using a kitchen towel or paper towels.
  • In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  • In a large bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  • Fold grated zucchini into wet ingredients. Then gradually add dry ingredients, folding just until combined without overmixing.
  • Gently fold in chocolate chips and chopped nuts if using.
  • Line a 12-cup muffin tin with paper liners or grease lightly. Divide batter evenly among cups, filling each about 3/4 full.
  • Bake at 350°F (175°C) for 18-22 minutes, until a toothpick inserted comes out with a few moist crumbs. Avoid overbaking.
  • Cool muffins in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Equipment

  • Box grater
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Muffin Tin
  • Muffin Liners or Non-stick Spray
  • Spatula or Wooden Spoon
  • Cooling Rack

Notes

  • Gently squeeze zucchini to avoid soggy muffins.
  • Do not overmix batter to keep muffins tender and light.
  • Check doneness starting at 18 minutes to prevent drying out.
  • Substitute vegetable oil with melted coconut or mild olive oil for different flavor.
  • Store muffins in airtight container at room temperature up to 3 days or freeze for up to 3 months.