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Ultra Moist Double Chocolate Zucchini Muffins (Easy & Guilt-Free)

A stack of four rich, dark chocolate zucchini muffins topped with chocolate chips on a white plate.
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Make these ultra moist chocolate zucchini muffins using a simple one-bowl method. They are rich in double chocolate flavor and a great way to sneak vegetables into a wholesome snack or breakfast treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons instant espresso powder (optional, for deeper chocolate flavor)
  • 1 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup milk (dairy or non-dairy)
  • 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, baking soda, salt, cocoa powder, espresso powder (if using), and baking powder.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk to combine thoroughly.
  4. In a separate medium bowl, whisk together the oil, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  6. Fold in the squeezed, grated zucchini and half of the chocolate chips (1/2 cup). Mix only until the zucchini is distributed.
  7. Divide the batter evenly among the 12 prepared muffin cups. 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

  • To squeeze the zucchini dry, place the shredded zucchini in a clean kitchen towel or several layers of paper towels and press firmly to remove excess water. This step is key for moist muffins that are not dense.
  • For a bakery style texture, use white whole wheat flour instead of all-purpose flour, or a mix of both.
  • These chocolate zucchini muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.

Nutrition

Find it online: https://cheffinity.com/chocolate-zucchini-muffins/