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Best Double Chocolate Zucchini Muffins (Easy & Moist)

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These double chocolate zucchini muffins are incredibly moist, rich, and chocolatey, with a tender crumb that stays soft for days. Made in one bowl with no mixer, they’re the perfect way to sneak in veggies while satisfying your chocolate cravings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process or natural)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • ¼ cup (60ml) milk, at room temperature (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Wash and dry zucchini, trim ends, and grate on the small holes of a box grater to get about 1 ½ cups loosely packed. Transfer to a clean towel or fine-mesh sieve, sprinkle with a tiny pinch of salt, let sit 5 minutes, then gently squeeze out excess liquid (do not wring dry).
  3. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until no lumps remain.
  4. In a separate bowl, whisk eggs, oil, milk, and vanilla until smooth and slightly frothy.
  5. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Fold in shredded zucchini and most of the chocolate chips (reserve about ¼ cup for tops). Batter will be thick and glossy.
  7. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top, pressing gently.
  8. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door, and continue baking for 13-16 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Start baking at 425°F for 5 minutes to create tall domes, then reduce to 350°F to finish baking without burning the tops. Do not overmix the batter or oversqueeze the zucchini. For best results, use room-temperature ingredients and measure flour correctly by spooning and leveling. Muffins taste even better on day two. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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