You don’t need to peel the zucchini or do anything complicated before adding it to the batter. Grate it finely, mix everything together, and you’ll have a dozen double chocolate zucchini muffins ready in about 40 minutes.

Why You’ll Love These Zucchini Muffins

What You’ll Need

How to Make Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins come together quickly with a simple batter and finely grated zucchini. Mix just until combined, then divide the batter between the muffin cups and bake until the centres are set.

1. Mix the wet ingredients

Whisk the eggs, oil and sugar until smooth.

2. Add the dry ingredients

Add the flour, cocoa powder, baking powder and salt. Stir just until combined.

3. Add zucchini and chocolate

Fold in the grated zucchini and chopped chocolate. Don’t overmix the batter.

4. Fill the muffin pan

Divide the batter between 12 lined muffin cups, filling each about three-quarters full. Sprinkle chocolate chips over the tops.

5. Bake

Bake at 350°F for 20–24 minutes, or until a tester inserted near the centre comes out with a few moist crumbs.

Let them cool in the pan for about five minutes before transferring them to a wire rack.

FAQs About Double Chocolate Zucchini Muffins

These common questions cover the small details that can make a difference when baking chocolate zucchini muffins. Here’s what to know before you start mixing the batter.

Do I need to peel zucchini for muffins?

No. The peel softens as the muffins bake, especially when the zucchini is finely grated. Just wash the zucchini well before grating it.

Should I squeeze the water out of grated zucchini?

Usually, no. The moisture in the zucchini helps keep these muffins soft. If your zucchini is unusually watery, give it a very gentle squeeze rather than wringing it completely dry.

Can you taste the zucchini in chocolate zucchini muffins?

Not much. The cocoa and chocolate are the dominant flavours, while the finely grated zucchini mostly adds moisture and texture.

Can I use frozen zucchini?

Yes, but thaw it first and drain off any excess liquid. Frozen zucchini can release more water than freshly grated zucchini, so you may need to gently squeeze it before adding it to the batter.

Can I make these as mini muffins?

Yes. Divide the batter between a mini muffin pan and start checking for doneness much earlier than you would with standard muffins. They’ll bake faster because of their smaller size.

Double Chocolate Zucchini Muffins Are an Easy Way to Use Extra Zucchini

These double chocolate zucchini muffins are a practical way to use up fresh zucchini while adding another freezer-friendly breakfast or snack to your rotation. The zucchini keeps the muffins moist, while cocoa, chopped chocolate and chocolate chips give them plenty of chocolate flavour.

Make a batch when zucchini is plentiful, enjoy a few fresh, and freeze the extras for later. It’s one more simple way to make good use of what you already have in the kitchen.

Print

Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins are soft, rich, and packed with cocoa, grated zucchini, chopped chocolate, and chocolate chips for a simple homemade treat.

Course Breakfast, Desserts, Snacks

Cuisine American, Canadian

Keyword double chocolate zucchini muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 185kcal

Author Sarita Harbour

Cost $7.00

Equipment

• 1 mixing bowl
• 1 measuring spoons
• 1 measuring cup
• 1 spatula
• 1 12 muffin pan

Ingredients

• 2 cups finely grated zucchini about 1 medium zucchini
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup grated chocolate or finely chopped chocolate
• 2-3 tablespoons chocolate chips
• a dash of powdered sugar for serving

Instructions

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a mixing bowl, whisk together the eggs, vegetable oil, and sugar until smooth.
• Sift the cocoa into a bowl, add the flour, baking powder, and salt. Mix until the batter is smooth.
• Add the zucchini and grated chocolate. Gently stir until combined. Do not overmix.
• Fill the muffin tins. Fill each about ¾ full. Sprinkle the muffins with chocolate chips.
• Bake for 20-24 minutes.
• Let the muffins cool in the tins for about 5 minutes, then transfer them to a wire rack. Remove the paper liners and transfer the muffins to a plate. Dust with powdered sugar and serve.

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 102mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Calcium: 36mg | Iron: 1mg

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