Rich & Chocolatey Zucchini Muffins To Start Your Day!
If you have extra zucchini on hand and a love for chocolate, these Double Chocolate Zucchini Muffins are about to become your new favorite treat! They’re rich, ultra-moist, and packed with deep chocolate flavor, all while sneaking in a bit of veggie goodness. Whether you enjoy them for breakfast, as an afternoon snack, or a late-night indulgence, these muffins are quick, easy, and completely irresistible.
Why You’ll Love These Muffins
- Chocolate for breakfast? Yes, please!
- A sneaky way to eat more veggies—you won’t even taste the zucchini.
- Easy, one-bowl mixing—minimal cleanup!
- Super moist and tender with an intense chocolate flavor.
I love sneaking zucchini into baked goods and then seeing the look on my kids’ faces when I tell them. Try this chocolate chip zucchini bread next! Or check out more of my easy breakfast recipes, like this moist lemon poppy seed loaf or my all-time favorite carrot loaf with cream cheese frosting!
What You’ll Need
- Zucchini – About 1 large or 1½ medium zucchini, grated (no need to peel!)
- All-purpose flour – Can be swapped for whole wheat flour (slightly denser texture).
- Dutch process cocoa powder – Richer, deeper chocolate flavor, though unsweetened cocoa powder works too.
- Baking soda & baking powder – Ensures a fluffy rise.
- Kosher salt – Enhances flavor.
- Canola oil – Keeps the muffins ultra-moist.
- Whole milk Greek yogurt – Adds richness and tenderness.
- Brown sugar & granulated sugar – A balance of deep molasses notes and classic sweetness.
- Eggs – Room temperature for better mixing.
- Pure vanilla extract – Enhances the chocolate.
- Mini semi-sweet chocolate chips – Mini chips ensure chocolate in every bite.
- Flaky sea salt – Optional, but highly recommended!
Essential tools: mixing bowls, a whisk, rubber spatula (my favorite brand is GIR), a standard muffin tin and liners, and a cookie scoop.
Directions
Full instructions and ingredient list can be found in the recipe card below.
- Preheat & Prep: Preheat oven to 375°F (191°C). Line a muffin tin with liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk oil, yogurt, sugars, eggs, and vanilla until smooth.
- Add Zucchini: Stir in the grated zucchini.
- Combine: Fold dry ingredients into the wet until just combined. Stir in chocolate chips.
- Bake: Divide batter into muffin tins and bake for 18-20 minutes, until a toothpick inserted comes out clean.
- Cool & Finish: Let muffins cool for 5 minutes, transfer to a wire rack, and sprinkle with flaky sea salt.
Expert Tips!
- No need to peel the zucchini, just trim the ends and grate.
- You can skip draining the zucchini as the excess moisture keeps the muffins tender.
- You can swap all-purpose flour with a 1-to-1 gluten-free flour if needed. I like Bob’s Red Mill.
My Favorite Way To Reheat Muffins
Slice them in half from top to bottom, then warm cut side down in a skillet with a little butter over medium heat. You’ll end up with a warm, griddled muffin with crisp edges and a tender center.
How To Freeze Muffins
Once cooled, store in an airtight container for up to 3 months.
- To reheat from frozen: Microwave in 30-second bursts with a damp paper towel on top.
- For fresh muffins: Slice in half and warm cut-side down in a buttered skillet for crispy edges.
These Double Chocolate Zucchini Muffins are pure chocolate bliss—don’t forget to leave a rating and review if you make them!
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More Muffin Recipes To Try
Blueberry Streusel Mini Muffins with Greek Yogurt Lemon Poppy Seed Muffins with Lemon Glaze Mini Chocolate Funfetti Muffins with Greek Yogurt 35-Minute Whole Wheat Morning Glory Muffins Banana Chocolate Chip Muffins with Spelt Flour
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Double Chocolate Zucchini Muffins with Greek Yogurt
Video
Equipment
Ingredients
- 1 ½ cups (8 oz) finely grated zucchini about 1 large zucchini or 1 ½ medium zucchini
- 2 cups (270 g) all-purpose flour
- ⅓ cup Dutch process cocoa powder sifted
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp Kosher salt
- ⅔ cup canola oil
- ⅓ cup whole milk Greek yogurt
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cup mini semi-sweet chocolate chips plus ¼ cup more for sprinkling on top
- ½ tsp flaky sea salt
Instructions
- Preheat an oven and prepare the muffin tin. Place a rack in the center of the oven, then preheat to 375 F. Line or grease a standard muffin tin.
- Mix the dry ingredients. In a large mixing bowl, whisk together 2 cups all-purpose flour, ⅓ cup cocoa powder, ¾ tsp baking soda, ½ tsp baking powder, and ½ tsp Kosher salt.
- Mix the wet ingredients. In a separate mixing bowl, whisk together ⅔ cup canola oil, ⅓ cup Greek yogurt, ⅔ cup brown sugar, ½ cup granulated sugar, 2 large eggs, and 2 tsp vanilla extract. Fold in the grated zucchini.
- Fold together. Pour the dry ingredients on top of the wet ingredients, then use a rubber spatula to stir until just combined and only a few streaks of flour remain. Fold in 1¼ cup mini chocolate chips, gently mixing to combine.
- Bake the chocolate zucchini muffins. Divide the chocolate zucchini batter into the prepared muffin tins about ¾ of the way full. It can be helpful to use a cookie scoop for this. Sprinkle about 1 tsp mini chocolate chips on each muffin. Bake for 18-20 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Repeat with remaining batter.
- Cool slightly then serve. Allow the muffins to cool for ~5 minutes then transfer to a cooling rack. Sprinkle each muffin with a pinch of flaky sea salt, if using, then allow to cool completely. Enjoy!
Notes
- To freeze: Allow muffins to cool completely to room temperature, then store in a single layer in an airtight container or Ziploc bag. If stacking them in a freezer safe tupperware, place a sheet of parchment paper in between. Freeze for up to 3 months.
- To reheat from frozen: Either thaw overnight or heat in a microwave on high until warm throughout. We recommend placing a damp paper towel on top of the muffin and reheating in 30 second increments to make sure you don’t overdo it.
- To reheat fresh muffins: The absolute BEST way to do this is to slice them in half from top to bottom, then warm cut side down in a skillet with a little butter over medium heat. You’ll end up with a warm, griddled muffin with crisp edges and a tender center.
Nutrition
Photography by: Pate of The G&M Kitchen
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