Double Chocolate Zucchini Muffins

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Make these Double Chocolate Zucchini Muffins! No one will ever know these muffins have zucchini in them, unless you want them to know. Such fudgy, moist and tender muffins, you will love, loaded with double chocolate and zucchini! Great for a snack or if you have a sweet tooth after a meal.  

More zucchini recipes?  Check out this Lovely Lemon Zucchini Bread, this Healthy Peach Zucchini Bread, Best Cocoa Zucchini Brownies, this Healthy Apple Zucchini Bread and these Chocolate Zucchini Cupcakes!

Are You a Zucchini Lover?

Do we have a lot of zucchini lovers?   I can take it or leave it honestly, but to eat it, it has to be prepared in a really good way.  But….Put that green, healthy stuff grated up and baked in with some muffins, bread or brownies, now “we’re talkin”!  I become a happy camper. 

So...I couldn’t help it!  Once I baked these chocolate zucchini muffins up,  I had to sample one immediately.  It’s like they popped right out of the oven and into my my mouth. Magic, right?  I suck!  Just face it! I have no will power because it’s chocolate!  Yes, I’m weak and these muffins are loaded with chocolate flavor!

But…The best part of the zucchini muffin success is, my hubby ate two of them when he got home from work and had NO idea there was zucchini “in them thar’ muffins”.  *SCORE* 🙂  I I didn’t tell him the muffins had zucchini in them, just yet.  I waited it out for the next day, and finally spilled the beans, only after he told me how awesome the Chocolate Chip Zucchini Muffins were. You should have seen the look on his face.  Priceless.  ) Loved it!

Want to know more about zucchini benefits?  Check out 8 Impressive Health Reasons to Eat More Zucchini — A Nutrient-Dense Food!

Ingredients You Need

• all-purpose flour
• sugar or monk fruit sugar
• unsweetened cocoa powder
• salt
• baking soda
• baking powder
• Optional:  cinnamon
• unsalted butter, melted
• egg or applesauce
• milk of choice
• vanilla extract
• zucchini, finely shredded (if zucchini is extremely wet, you can squeeze the excess water out of the shredded zucchini with a paper towel.)
• chocolate chips or mini chocolate chips

How to Make Fudgy Chocolate Zucchini Muffins

1. Preheat oven at 375 degrees. Spray a muffin tin with non-stick cooking spray or line pan with muffin liners. Set aside.
2. Combine the dry ingredients of flour, sugar, cocoa powder, salt, baking soda, baking powder (cinnamon, optional) and set aside.
3. Add the wet ingredients of melted butter, eggs and vanilla and mix together in a large bowl. Add milk and grated zucchini and stir until just combined.
4. Slowly add in dry ingredients and chocolate chips and fold the batter together until just combined. Do not overmix, so muffins stay tender!
5. Scoop or spoon mixture into 12 muffin cupcake liners evenly. Add some extra chocolate chips to the tops if desired.
6. Bake for 25 minutes for muffins.  Tops of muffins should be domed. Do the toothpick test, if it comes out clean, it’s ready.
7. Once muffins are baked, remove from oven and let muffins cool for 10 minutes or so before transferring to wire rack to cool completely.

Want These Zucchini Chocolate Muffins Healthier?

• Make them sugar-free, by using monk fruit sugar and change up the chocolate chips with sugar-free chocolate chips!
• Substitute 1/4 cup applesauce for the egg, for vegan options, along with the dairy-free chocolate chips, milk and butter.
• Add some walnuts!  Walnuts are rich in antioxidants and delish in muffins!  Pecans are also a great choice!
• Substitute the butter with canola oil or melted coconut oil, if butter isn’t an option for you.
• You can make these muffins gluten-free chocolate zucchini muffins easily by switching out the all-purpose flour with a gluten-free flour blend, like Bob’s Red Mill.

How to Store Zucchini Muffins

• Zucchini muffins can be kept at room temperature in a sealed container or ziploc bag for up to 5 days.  You can also store them in the fridge.
• To freeze, wrap them individually in plastic wrap, then in a ziploc bag for up to 8 weeks.  To thaw, let them come to room temperature or microwave 20-30 seconds.

Make these chocolate muffins when you have an abundance of zucchini, because no one will ever know they have zucchini in them, unless you want them to know. Such fudgy, moist and healthy muffins, you will love them. 

Great for a snack or if you have a sweet tooth after a meal, here’s the zucchini muffin recipe to take care of those cravings. Here’s the recipe!  Keep on Bakin’ on! 

More Muffins & Cakes!

• Peanut Butter Chocolate Chip Muffins
• Easy 2 Ingredient Mini Pumpkin Donut Muffins
• Chocolate Chip Yogurt Muffins {Bakery Style}
• Applesauce Zucchini Cake Bars {Salted Caramel Pecan Glaze}
• Chocolate Banana Muffins
• Country Apple Fritter Muffins
• Best Cocoa Zucchini Brownies

Fudgy Chocolate Zucchini Muffins

Kim Lange

Make these Fudgy Chocolate Zucchini Muffins! No one will ever know these muffins have zucchini in them, unless you want them to know. Great for a snack or if you have a sweet tooth after a meal.  

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

• 2 cups all-purpose flour or gluten-free flour blend
• ¾ cup sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• Optional: 1 teaspoon cinnamon
• ⅓ cup unsalted butter melted
• 1 large egg or 1/4 cup applesauce
• 1 cup milk of choice
• 1 teaspoon vanilla extract
• 1 cup zucchini finely shredded (A medium zucchini (5–6 oz) typically yields about 1 cup of grated zucchini) - (if zucchini is extremely wet, you can squeeze the excess water out of the shredded zucchini with a paper towel.)
• 1 cup chocolate chips or mini chocolate chips

Get Recipe Ingredients

Instructions

 

• Preheat oven at 375 degrees. Spray a muffin tin with non-stick cooking spray or line pan with muffin liners. Set aside.
• Combine flour, sugar, cocoa powder, salt, baking soda, baking powder (cinnamon, optional) and set aside.
• In a large bowl, add the wet ingredients of melted butter, eggs and vanilla and mix together in a large bowl. Add milk and grated zucchini and stir until just combined.
• Slowly add in dry ingredients and chocolate chips and fold together until just combined. Do not overmix, so muffins stay tender!
• Scoop or spoon mixture into 12 muffin cups evenly. Add some extra chocolate chips to the tops if desired.
• Bake for 25 minutes for muffins, tops of muffins should be domed. Do the toothpick test, if it comes out clean, it's ready.
• Once muffins are baked, remove from oven and let muffins cool for 10 minutes or so before transferring to wire rack to cool completely.

Keyword chocolate, chocolate chip, fall baking, muffins, zucchini

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