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Double Chocolate Zucchini Muffins Recipe

These double chocolate zucchini muffins are the BEST, most delicious use for zucchini! Moist and tasty, they vanish quickly.
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Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 24
Calories: 302kcal
Author: Megan Porta


  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups zucchini grated
  • 2 cups semi-sweet chocolate chips


  • Preheat oven to 350 degrees F and line two muffin tins with cupcake liners (or spray the cups generously with cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the oil, sugar, brown sugar, eggs and vanilla and beat until creamy.
  • In a separate bowl, combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Fold in the zucchini and chocolate chips.
  • Divide the batter between the prepared muffins cups. The batter will be thick and the cups should be 3/4 of the way full. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!


  • For a healthier version, replace a portion of the sugar with honey and reduce the amount of chocolate chips by half.
  • The batter will be thick and this is 100% normal!
  • Fill muffin liners three-quarters of the way full for best results.
  • Top with extra chocolate chips before baking for an extra burst of chocolate.


Calories: 302kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 171mg | Fiber: 2g | Sugar: 23g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg
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