Double Chocolate Zucchini Muffins are rich, soft, and full of warm chocolate flavor. These muffins taste like a sweet bakery treat, but they also include fresh zucchini. The zucchini keeps the muffins super moist and tender. You cannot taste the vegetable, but it makes the texture perfect.
In this post, you will learn everything about the Double Chocolate Zucchini Muffins Recipe. I will show you the ingredients, simple steps, and the best tips. This recipe is great for breakfast, snacks, or dessert.
Kids and adults love them. If you want to know how to make Double Chocolate Zucchini Muffins, keep reading. You will also find helpful tricks to get perfect results every time.
The Secret Behind This Delicious
The secret behind these muffins is the mix of cocoa powder, chocolate chips, and shredded zucchini. The cocoa and chocolate chips give deep chocolate flavor. The zucchini melts into the batter and makes each bite soft and moist.
The oil and eggs help the muffins rise well. The warm vanilla adds a lovely bakery smell. This balance creates light, fluffy, and chocolaty muffins without being dry or heavy.
Recipe Card info
- Recipe Name: Double Chocolate Zucchini Muffins
- Servings: 12 muffins
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Course: Breakfast / Snack / Dessert
- Cuisine: American
- Calories: 245 kcal per serving
Equipment List
- Mixing bowls
- Whisk
- Spatula
- Muffin pan
- Paper liners
- Grater for zucchini
- Measuring cups and spoons
- Cooling rack
Ingredients You Need for Double Chocolate Zucchini Muffins
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ½ cup oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (no need to peel)
- ½ cup milk
- 1 cup chocolate chips
Instructions
- Mix the Dry Ingredients
Whisk flour, cocoa powder, baking powder, baking soda, and salt in a large bowl until fully combined. - Prepare the Wet Ingredients
Whisk eggs, sugar, oil, milk, and vanilla in another bowl until the mixture looks smooth and well mixed. - Add the Zucchini
Stir shredded zucchini into the wet mixture. Do not squeeze it because the moisture helps the muffins stay soft. - Combine Wet and Dry Mixtures
Pour the wet mixture into the dry bowl. Gently fold until the batter forms. Do not overmix to keep muffins light. - Add Chocolate Chips
Fold chocolate chips into the batter. Leave a few chips aside to sprinkle on top before baking. - Fill the Muffin Pan
Line a muffin pan with paper liners. Fill each cup about three-fourths full using a spoon or scoop. - Add Extra Chocolate Chips
Sprinkle a few chocolate chips on the top of each muffin for a bakery-style look and more chocolate flavor. - Bake the Muffins
Bake at 180°C (350°F) for 20–22 minutes. Check with a toothpick. It should come out slightly moist, not wet. - Cool the Muffins
Let the muffins cool in the pan for 5 minutes. Move them to a cooling rack to cool completely and set well.
Expert Tips & Variations
- Do not squeeze the zucchini. The natural water helps keep the muffins moist.
- Use good-quality cocoa for richer taste.
- Add walnuts for a crunchy texture.
- Replace oil with melted coconut oil for a light coconut flavor.
- Add a pinch of cinnamon for warm spice.
- Use mini chocolate chips if you want softer chocolate pockets.
- Make them healthier by adding half whole wheat flour.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 32 g |
| Protein | 4 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugar | 20 g |
Serving Suggestions
- Serve warm with a glass of milk.
- Enjoy with hot coffee or tea in the morning.
- Add a little peanut butter on top for extra flavor.
- Serve with vanilla yogurt for a healthy breakfast.
- Pack them in lunch boxes for a simple snack.
Storage & Reheating Tips
- Store muffins in an airtight container at room temperature for 3 days.
- Refrigerate for up to 1 week for extra freshness.
- Freeze muffins for up to 2 months in a sealed bag.
- Reheat in the microwave for 10–12 seconds to make them warm again.
- Do not overheat or they may become dry.
FAQs about Double Chocolate Zucchini Muffins
1. Do the muffins taste like zucchini?
No, they do not taste like zucchini at all. The zucchini melts into the batter and only adds moisture. The strong chocolate flavor covers the vegetable taste completely, so even picky eaters enjoy it.
2. Why are my muffins dry?
Your muffins may be dry if the batter was overmixed or the zucchini was squeezed. Extra moisture from zucchini gives soft texture. Follow the recipe steps and avoid baking too long for best results.
3. Can I use whole wheat flour?
Yes, whole wheat flour works well in this recipe. But it may make the muffins slightly dense. Mix half whole wheat and half all-purpose flour to keep the muffins soft and fluffy.
4. Can I replace oil with butter?
Yes, melted butter can replace oil. Butter adds rich flavor, but the muffins may be a little less moist. Oil usually gives the softest texture in chocolate muffins.
5. Can I make the muffins dairy-free?
Yes, you can use dairy-free milk and dairy-free chocolate chips. Replace regular milk with almond milk, soy milk, or oat milk. The muffins will still taste great and stay moist.
Conclusion
Double Chocolate Zucchini Muffins are rich, soft, and full of chocolate in every bite. They are easy to make, even for beginners. The zucchini keeps them moist, and the chocolate chips make them taste like bakery-style treats.
This Double Chocolate Zucchini Muffins Recipe is perfect for breakfast, snacks, or dessert. Now that you know how to make Double Chocolate Zucchini Muffins, try them today. Enjoy every bite, and share with family and friends. If you love easy baking, this recipe will become one of your favorites.
Double Chocolate Zucchini Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ½ cup oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini no need to peel
- ½ cup milk
- 1 cup chocolate chips
Instructions
Mix the Dry Ingredients
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a large bowl until fully combined.
Prepare the Wet Ingredients
- Whisk eggs, sugar, oil, milk, and vanilla in another bowl until the mixture looks smooth and well mixed.
Add the Zucchini
- Stir shredded zucchini into the wet mixture. Do not squeeze it because the moisture helps the muffins stay soft.
Combine Wet and Dry Mixtures
- Pour the wet mixture into the dry bowl. Gently fold until the batter forms. Do not overmix to keep muffins light.
Add Chocolate Chips
- Fold chocolate chips into the batter. Leave a few chips aside to sprinkle on top before baking.
Fill the Muffin Pan
- Line a muffin pan with paper liners. Fill each cup about three-fourths full using a spoon or scoop.
Add Extra Chocolate Chips
- Sprinkle a few chocolate chips on the top of each muffin for a bakery-style look and more chocolate flavor.
Bake the Muffins
- Bake at 180°C (350°F) for 20–22 minutes. Check with a toothpick. It should come out slightly moist, not wet.
Cool the Muffins
- Let the muffins cool in the pan for 5 minutes. Move them to a cooling rack to cool completely and set well.
Notes
- Do not squeeze the zucchini. The natural water helps keep the muffins moist.
- Use good-quality cocoa for richer taste.
- Add walnuts for a crunchy texture.
- Replace oil with melted coconut oil for a light coconut flavor.
- Add a pinch of cinnamon for warm spice.
- Use mini chocolate chips if you want softer chocolate pockets.
- Make them healthier by adding half whole wheat flour.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.