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The Ultimate Moist Double Chocolate Zucchini Muffins (Sneaky Healthy!)

Three dark, moist chocolate zucchini muffins topped with chocolate chips sitting on a white plate.
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You can make bakery style muffins at home that are rich, moist, and packed with chocolate. Shredded zucchini keeps these double chocolate zucchini muffins incredibly soft without affecting the taste, making them a great veggie packed breakfast muffin.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup milk (any kind)
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined.
  4. Add the wet ingredients to the dry ingredients. Mix until just combined; do not overmix. A few streaks of flour are fine.
  5. Gently fold in the squeezed, shredded zucchini and the milk until incorporated.
  6. Fold in 1/2 cup of the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the muffins.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the moisture from your shredded zucchini using paper towels or a clean kitchen cloth. Removing excess water prevents dense muffins.
  • For an even richer flavor, add 1/2 teaspoon of instant espresso powder to the dry ingredients. You will not taste coffee, only deeper chocolate.
  • These make ahead muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw on the counter before serving.

Nutrition

Find it online: https://kitchenican.com/chocolate-zucchini-muffins-moist-recipe/