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Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are ultra-moist, rich, and fudgy chocolate muffins packed with cocoa powder, chocolate chips, and hidden zucchini. A perfect balance of indulgent dessert and wholesome baking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp espresso powder optional
  • Wet Ingredients
  • 1 cup grated zucchini moisture squeezed out
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • ¼ cup milk
  • Chocolate Add-Ins
  • 1 cup chocolate chips
  • ¼ cup mini chocolate chips for topping

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. Grate zucchini and squeeze out excess moisture using a clean towel.
  3. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
  4. In another bowl, whisk eggs, sugars, oil, milk, vanilla, and zucchini until combined.
  5. Add dry ingredients into wet ingredients and mix until just combined. Do not overmix.
  6. Fold in chocolate chips.
  7. Fill muffin cups ¾ full and top with mini chocolate chips.
  8. Bake for 18–22 minutes or until a toothpick comes out with moist crumbs.
  9. Cool for 10 minutes before transferring to a wire rack.

Notes

  • Always squeeze zucchini well to avoid excess moisture.
  • Do not overmix for soft and fluffy muffins.
  • Use high-quality cocoa powder for richer flavor.
  • Espresso powder enhances chocolate depth but is optional.
  • Store in an airtight container for up to 4 days.
  • Freeze for up to 2 months for easy snacks or breakfast muffins.