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These chocolate zucchini muffins are soft, rich, and loaded with chocolate from the inside out. Ready in just 35 minutes, fresh zucchini disappears into the chocolatey batter, leaving you with the perfect freezer-friendly breakfast, snack, or dessert. Yields 12 muffins.
If you remember last week’s recipe for pumpkin chocolate chip muffins, I had officially declared summer over and fall in full swing. While I stand by this personal, though somewhat illogical decision, it doesn’t mean that I’ve given up on all things representative of summer quite yet – like, zucchini!
Truth be told, I’m a year-round zucchini fan, but summer is when zucchini really starts rolling in, thanks to a few very generous friends who happily contribute their homegrown extras to my recipe-testing efforts here at The Forked Spoon.
Rich, moist, and PACKED with melty chocolate chips, these double chocolate zucchini muffins were bound to happen. And while zucchini may be the reason they exist, chocolate is definitely the reason you’ll want to make them.
Table of Contents
Why You Should Bake with Zucchini
I firmly believe muffins and quick breads taste a little better with zucchini mixed in. What zucchini lacks in flavor, it more than makes up for in moisture, and once it’s finely shredded and baked into the batter, you barely know it’s there.
- It adds moisture. Zucchini contains a lot of water, which helps keep muffins, breads, and cakes soft and moist without making them feel heavy or greasy.
- It blends seamlessly into baked goods. Once shredded and mixed into the batter, zucchini becomes nearly undetectable, making it an easy way to add vegetables without changing the overall flavor of the recipe.
- It’s perfect for using up oversized zucchini. Those giant garden zucchini that aren’t quite as appealing for sautéing or roasting are fantastic for baking. If the skin is tough or the seeds especially large, simply peel it and scoop out the seeds before shredding.
- It’s easy to prepare. Finely grate the zucchini and add it directly to the batter unless the recipe specifically tells you to squeeze out the moisture. That extra liquid is often exactly what the recipe needs to stay soft and moist.
Ingredients and Substitutions
Below are notes on the ingredients that need a little extra explanation, along with helpful substitution tips. You’ll find the complete ingredient list and measurements in the recipe card below.
- Dutch-process cocoa powder: This gives the muffins their deep chocolate flavor and dark, rich color. For the most consistent results, I recommend sticking with Dutch-process cocoa rather than swapping in natural cocoa powder.
- Espresso powder: Completely optional, but highly recommended if you have it. A small amount intensifies the chocolate flavor without making the muffins taste like coffee.
- Neutral oil: Oil keeps these muffins especially soft and moist, even after they’ve cooled. Avocado oil or vegetable oil both work well. Avoid strongly flavored oils that may compete with the chocolate.
- Sour cream: Adds extra moisture and richness and a soft, tender crumb. Full-fat sour cream will give you the best texture.
- Zucchini: Finely shred the zucchini so it blends easily into the batter. There’s no need to peel small or medium zucchini, and for this recipe, don’t squeeze out the excess moisture.
- Semi-sweet chocolate chips: I use chocolate chips both inside the muffins and on top for plenty of chocolate in every bite. Dark chocolate or milk chocolate chips can also be used depending on how sweet you like your muffins.
How to Make Double Chocolate Zucchini Muffins
The biggest thing to remember while making this recipe is to not overwork the batter, which can lead to dense, tough muffins.
Start by whisking the dry ingredients in one bowl and the eggs and sugars in another, then mix in the oil, sour cream, and vanilla. Fold in the finely shredded zucchini before adding the dry ingredients.
Once the flour goes in, switch to a spatula and fold gently. Add most of the chocolate chips while the batter is still slightly streaky, then stop mixing as soon as everything comes together.
Fill the muffin cups almost to the top and finish with a few chocolate chips. The muffins start in a hot 425°F oven for 5 minutes, then finish baking at 350°F without opening the oven door. That initial burst of heat helps give them a nice rise and rounded muffin tops.
Once baked, I like to press a few extra chocolate chips into the tops while they’re still warm for that bakery-style finish. Of course, this is entirely optional 🙂
Storage and Freezing Tips
These muffins stay soft and moist for several days (yay!) However, zucchini adds a lot of excess moisture, so it’s important to store them properly.
- At room temp: Allow the muffins to cool completely then transfer them to an airtight container for up to 2-3 days. I like to place a paper towel underneath and another on top to help absorb excess moisture and keep the tops from becoming sticky.
- In the refrigerator: For longer storage, refrigerate the muffins in an airtight container for up to 5 days. Let them come to room temperature before serving, or warm one briefly in the microwave.
- To freeze: Once completely cooled, wrap them individually or place them in a freezer-safe bag or container and freeze for up to 3 months.
- To thaw: Let frozen muffins thaw at room temperature for an hour or two, or microwave them individually for about 15-30 seconds until soft and warmed through.
These Double Chocolate Zucchini Muffins are proof that zucchini and chocolate really do belong together. If you give them a try, don’t forget to leave a rating and review! Your feedback helps other readers discover and enjoy this recipe too. Thank you so much! 💛
More Favorite Zucchini Recipes
Have more zucchini to use up? Check out all of my zucchini recipes for even more delicious ways to put it to good use.
Double Chocolate Zucchini Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon espresso powder, optional
- 2 large eggs, at room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup neutral oil, such as avocado oil or vegetable oil
- ¼ cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups finely shredded zucchini, do not drain
- 1¼ cups semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 425°F. Line all 12 wells of a standard muffin pan with paper liners and spray lightly with nonstick spray.
- Combine the flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and optional espresso powder in a medium bowl. Whisk thoroughly, breaking apart any lumps of cocoa powder.1 ¾ cups all-purpose flour, ½ cup unsweetened Dutch-process cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1 teaspoon espresso powder
- In a separate large mixing bowl, whisk the eggs with the brown sugar and granulated sugar until the mixture looks smooth and evenly blended.2 large eggs, ½ cup light brown sugar, ½ cup granulated sugar
- Pour in the oil, sour cream, and vanilla. Whisk again until completely incorporated.½ cup neutral oil, ¼ cup sour cream, 2 teaspoons pure vanilla extract
- Add the finely shredded zucchini and stir or fold until it is evenly distributed throughout the wet mixture.1½ cups finely shredded zucchini
- Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the two mixtures together. Stop while a few small streaks of flour are still visible.
- Add 1 cup of the chocolate chips and continue folding just until the flour disappears and the chocolate chips are distributed throughout the batter. Avoid overmixing.1¼ cups semi-sweet chocolate chips
- Divide the batter evenly among the 12 prepared muffin cups, filling each one almost to the top. Sprinkle some of the remaining chocolate chips over the batter, saving a small handful for after baking.
- Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, lower the temperature to 350°F and continue baking for 14-17 minutes.
- Check for doneness by inserting a toothpick into the center of a muffin. It should come out with a few moist crumbs attached. If you hit a melted chocolate chip, that’s perfectly fine.
- Remove the muffins from the oven and immediately press the reserved chocolate chips into the warm tops.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire cooling rack.
Notes
- Zucchini: Finely shred the zucchini and do not squeeze out the moisture. Large garden zucchini work well, too. If the skin is tough or the seeds are large, peel and remove the seeds before shredding.
- Dutch-process cocoa powder: Dutch-process cocoa gives these muffins their deep color and smooth chocolate flavor. I recommend using it rather than substituting natural cocoa powder.
- Espresso powder: Optional, but recommended. It helps deepen the chocolate flavor without making the muffins taste like coffee.
- Storage and freezing: Store completely cooled muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
