Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are light, tender, and packed with rich chocolate flavor. With cocoa in the batter and plenty of chocolate chips throughout, they’re irresistibly chocolatey while still staying soft and fluffy. They’re a fantastic way to use up extra zucchini, and no one will ever guess there’s a vegetable hiding inside. Kids love them for breakfast or snacks, and honestly, adults do too.

If you can mix and stir, you can make these muffins. This is a true one-bowl recipe, so the batter comes together fast with minimal cleanup. No fancy techniques, no complicated steps—just simple ingredients mixed together into a smooth, thick batter.

The texture is what really sets these muffins apart. They bake up incredibly light and fluffy, with a moist crumb that makes you want to grab a second one right away. They’re perfect for grab-and-go breakfasts, lunchbox treats, or an easy afternoon snack.

Once the muffins are completely cooled, store them in an airtight container. They’ll keep well on the counter for up to 5–7 days, though chances are they’ll disappear long before that. To prevent sogginess, place a paper towel in the bottom of the container to absorb excess moisture.

These muffins also freeze beautifully, which makes them great for batch baking. Let them cool completely, then store them in a freezer-safe airtight container for up to three months. When you’re ready to enjoy one, let it thaw at room temperature or pop it in the microwave for a quick warm-up. Soft, chocolatey, and ready whenever you need a sweet bite.

Double Chocolate Zucchini Muffins

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These Double Chocolate Zucchini Muffins are light, tender, and packed with rich chocolate flavor. With cocoa in the batter and plenty of chocolate chips throughout, they’re irresistibly chocolatey while still staying soft and fluffy. They’re a fantastic way to use up extra zucchini, and no one will ever guess there’s a vegetable hiding inside. Kids love them for breakfast or snacks, and honestly, adults do too.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• ¼ cup light brown sugar packed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 5 Tablespoons unsalted butter melted
• 1 teaspoon pure vanilla extract
• 1 cup skim milk
• ¾ cup semisweet chocolate chips
• 1 cup finely shredded zucchini about 1 medium

Instructions

Step-By-Step Instructions

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Notes

Tips

How to Freeze Muffins

• Be sure to fully cool the muffins first.
• You can wrap them individually in freezer wrap or store them in a freezer bag or other freezer-safe container.
• They will keep in the freezer for up to three months!
• You can leave them at room temperature to thaw or warm them in the microwave.

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