If you’re reading this post, chances are you’ve got a few extra zucchini lying around that need to be put to good use. These Double Chocolate Zucchini Muffins are for you if you love: cake for breakfast (check!), getting in your veggies (check!), and things that are quick, easy, and totally delicious (double check!).
Finish them off with a generous sprinkle of flaky sea salt, then just try to convince friends and family that they aren’t the most amazing muffins ever!
Love baking with zucchini? Be sure to try this Chocolate Chip Zucchini Bread next!
What You’ll Need
- Grated zucchini: You’ll need about 1 large or 1 ½ medium zucchini grated (no need to peel!). Don’t worry, you won’t even taste the vegetables in these chocolate muffins!
- All-purpose flour: You can substitute with whole wheat flour, but the end result will be slightly more dense and chewier.
- Dutch process cocoa powder, or other unsweetened cocoa powder: This adds an intense chocolate flavor that is so, so delicious.
- Baking soda and baking powder: To make sure the chocolate muffins rise up!
- Kosher salt: To season the muffins.
- Canola oil: To keep the muffins tender and moist. We prefer this it butter when baking these muffins.
- Whole milk Greek yogurt: We LOVE baking with Greek yogurt! The texture can’t be beat. Check out these mini blueberry muffins and this blueberry coffee cake, both baked with Greek yogurt. My personal favorite brand is FAGE.
- Brown sugar: For added sweetness
- Granulated sugar: For added sweetness
- Eggs: You’ll want the eggs to be room temperature for baking.
- Pure vanilla extract: This helps to bring out the chocolate flavor in the muffins
- Mini semi-sweet chocolate chips: Mini chocolate chips are our preference for muffins, as they retain their shape and get a little chocolate in every bite. We love them in our Easy Banana Chocolate Chip Muffins!
- Flaky sea salt, optional, but highly recommended!
- Nonstick cooking spray: We recommend Baker’s Joy, it’s the best!!
Equipment: 2 large mixing bowls, a whisk, rubber spatula (my favorite brand is GIR), a standard muffin tin, muffin liners, a cookie scoop
How To Make Chocolate Zucchini Muffins
- Preheat an oven to 375F, then prepare a muffin tin with muffin or cupcake liners.
- Whisk the dry ingredients in a mixing bowl, then whisk the wet ingredients together in a separate large bowl.
- Fold the grated zucchini into the wet ingredients.
- Dump the dry ingredients into the wet, then fold to gently combine the batter. With only a few streaks of flour remaining, stir in the mini chocolate chips.
- Use a cookie scoop to evenly divide the batter into the prepared muffin pan, then bake for 18-20 minutes, or until a toothpick or cake tester comes out clean.
- Allow the chocolate zucchini muffins to cool for about 5 minutes, then transfer to a wire rack to cool completely. Sprinkle each with a pinch of flaky sea salt.
Do You Need To Peel The Zucchini?
No, don’t waste your time! Trim off the ends of the zucchini, then grate with a box grater on the side with the smallest holes.
Can These Zucchini Muffins Be Made Gluten-Free?
We haven’t tested these muffins with gluten-free flour, but for all GF baking, we recommend Bob’s Red Mill 1-for-1 gluten-free flour. If you try it, let us know what you think!
Should You Drain The Zucchini?
Nope! Squeezing out the excess moisture isn’t necessary.
Are These Muffins Freezer-Friendly?
Yes! Allow chocolate zucchini muffins to cool completely to room temperature, then store in a single layer in an airtight container (such as a large 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.
This is such an easy, fun recipe to celebrate one of the most abundant summer veggies, and kids can make it! Plus, the combination of chocolate and flaky sea salt is just heaven.
If you make these Double Chocolate Zucchini Muffins, please let us know by leaving a review and rating below!
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More muffin recipes to try!
- Lemon Poppy Seed Muffins
- Chocolate Funfetti Mini Muffins
- Easy Banana Chocolate Chip Muffins
- Mini Blueberry Streusel Muffins
- Whole Wheat Morning Glory Muffins
Chocolate Zucchini Muffins Recipe
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!
Video
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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