Shredded zucchini and semi-sweet chocolate chips combine in a rich chocolate batter to create the lightest, most luscious mini cakes that dreams are made of in these Double Chocolate Zucchini Muffins.
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Summer is quickly approaching which means we’re almost in zucchini season. I’ve been craving zucchini lately and can’t wait to start whipping up some of my favorite summer recipes, including these rich double chocolate zucchini muffins.
I personally love a quick, easy recipe and muffins just always seem to hit the spot. They’re a hit at our house, with so many versatile recipes, and I’m so excited to share this one with you.
If you’ve never had zucchini in a bread or cake before you may be wondering what the fuss is all about and who even thought up this idea in the first place. I mean, why add a vegetable to a perfectly good chocolate cake?
However, I can confirm it adds an amazing texture to muffins, cakes, and breads, giving a high reputation to this favorite summer vegetable. This recipe is a sweet way to use up some of those zucchini squash this summer. And who can turn down a double chocolate flavor? Yum!
If you know anyone who absolutely hates anything green, do not fret. No one will be able to detect them in these. These are so rich and chocolatey that the last thing they’ll be thinking of is vegetables.
Now, without further ado, let’s walk through how to make these ultra-rich, moist double chocolate zucchini muffins.
Double Chocolate Zucchini Muffins
Why zucchini?
Zucchini holds quite a bit of moisture in it. This makes for a light, fluffy, moist muffin–the absolute best kind if you ask me. Shredded up, the tiny bits are masked both in flavor and texture by the rich cocoa and chocolate chips added to the batter. No worries, picky eaters will have no idea you’ve added squash to your muffins. These are delicious!
Tools You’ll Need | Double Chocolate Zucchini Muffins
Measuring cups and spoons
Whisk
Rubber spatula or mixing spoon
Large mixing bowl
Box grater
Muffin pan (I use this one HERE)
Ingredients | Double Chocolate Zucchini Muffins
Zucchini – Shredded zucchini helps bind the batter together and provides much-needed moisture to the muffins. This results in a light, fluffy muffin you’ll love.
Chocolate chips – I recommend using either semi-sweet or dark chocolate chips, whichever you prefer. Mini size works best, but you can use regular size chips as well.
Cocoa – Unsweetened cocoa is used to provide an ultra-rich chocolate flavor to the muffins.
Flour – Flour is the base of the recipe, like most baking recipes. Use all-purpose flour for the best results.
Baking powder – Baking powder gives a light rise to the muffins.
Salt – I recommend using table salt for most baking recipes.
Sugar – Granulated sugar works best in this muffin recipe. The sweetness takes the bitterness of the cocoa out and adds lots of sweet flavor.
Vanilla extract – Real vanilla extract works best in baking recipes and enhances the overall flavor.
Milk – I use whole milk when baking and cooking, so I recommend the same to others using my recipes.
Eggs – Eggs are used to bind the batter together and help it rise for a light, fluffy texture.
Olive oil – This fat helps give flavor and helps evenly cook the muffins. Melted butter or coconut oil can also be used instead.
How to Make Double Chocolate Zucchini Muffins
Preheat the oven to 375º.
Line the muffin pan with liners or grease with cooking spray or butter and flour. Shred the zucchini if you haven’t already done so.
To combine the ingredients, start by measuring out the dry ingredients into a large mixing bowl. Whisk all these together until thoroughly combined.
Next, measure the milk into a liquid measuring cup, along with the olive oil (a 2-cup glass measuring cup works best). Add two eggs and vanilla extract and beat until well combined.
Pour the wet mixture into the dry mixture, using the whisk to combine it all until smooth. Do not overmix.
Now, add in the shredded zucchini and chocolate chips, folding in gently using a rubber spatula.
Spoon batter into muffin cups until they’re full. Bake at 375º for about 20 minutes.
Insert a toothpick to check the center. When it comes out clean, not wet, the muffins are done. Allow muffins to cool for 10-15 minutes before removing from the pan. Serve warm.
Store on the countertop, in an airtight container for 3 days or up to a week in the fridge. These may also be frozen for up to 3 weeks.
Tips for Success | Double Chocolate Zucchini Muffins
For big, domed muffins, add the muffin batter to every other muffin cup hole in the pan. You don’t have to do this but if you want bakery-style muffins this works great every time.
For another easy bakery trick, sprinkle some extra chocolate chips on top of the muffins right before baking. This makes for a prettier presentation.
Be sure to use a rubber spatula or big spoon to mix the ingredients. Never use a mixer for muffins because it will result in a tough texture. Overmixing tends to make cakes, muffins, and breads fall flat and dense.
More Baking Recipes
Classic, Fluffy Cinnamon Rolls
The Best Chocolate Chip Banana Bread
Double Chocolate Zucchini Muffins
Equipment
- measuring cups and spoons
- whisk
- rubber spatula or large mixing spoon
- large mixing bowl
- box grater
- muffin pan
Ingredients
- 1 1/2 c all-purpose flour
- 1/2 c granulated sugar
- 1/2 c unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 3/4 c mini chocolate chips
- 1 c milk
- 2 eggs
- 1/4 c olive oil
- 1 1/2 c shredded zucchini
Instructions
- Preheat the oven to 375º.
- Line the muffin pan with liners or grease with cooking spray or butter and flour. Shred the zucchini if you haven’t already done so.
- To combine the ingredients, start by measuring out the dry ingredients into a large mixing bowl. Whisk all these together until thoroughly combined.
- Next, measure the milk into a liquid measuring cup, along with the olive oil (a 2-cup glass measuring cup works best). Add two eggs and vanilla extract and beat until well combined.
- Pour the wet mixture into the dry mixture, using the whisk to combine it all until smooth. Do not overmix.
- Now, add in the shredded zucchini and chocolate chips, folding in gently using a rubber spatula.
- Spoon batter into muffin cups until they're full. Bake at 375º for about 20 minutes.
- Insert a toothpick to check the center. When it comes out clean, not wet, the muffins are done. Allow muffins to cool for 10-15 minutes before removing from the pan. Serve warm.
- Store on the countertop, in an airtight container for 3 days or up to a week in the fridge. These may also be frozen for up to 3 weeks.
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