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Best Double Chocolate Chip Zucchini Muffins Recipe

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These double chocolate chip zucchini muffins are fudgy, moist, and packed with rich chocolate flavor. Made with simple ingredients and a full cup of shredded zucchini, they’re the perfect treat that hides a vegetable without compromising on taste.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, spooned and leveled
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini), gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
  2. Shred the zucchini using a box grater or food processor. You need 1 cup of loosely packed shreds. Place them in a clean kitchen towel or paper towels and gently press to remove excess moisture. Do not squeeze aggressively—just remove surface water.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy (about 30 seconds).
  5. Pour the wet ingredients into the dry ingredients. Add the shredded zucchini on top. Using a rubber spatula, fold everything together gently until just a few streaks of flour remain. Do not over-mix.
  6. Fold in the chocolate chips with just three or four strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  7. Divide the batter evenly among the 12 muffin cups. The cups will be nearly full.
  8. Sprinkle the reserved chocolate chips on top of each muffin and press them in very lightly.
  9. Bake for 18 to 22 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted in the center comes out with a few moist crumbs attached.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not over-mix the batter; fold until just combined. Gently press zucchini to remove excess water, but do not squeeze dry. Room temperature eggs are important for proper texture. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use dairy-free yogurt and chocolate chips. Muffins can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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