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Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are the BEST, most delicious use for zucchini! The muffins are moist, tasty and they vanish quickly. They also do double duty by helping to mask green veggies inside the baked good so kids and adults alike can enjoy the healthy vegetable!
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Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 24 servings
Calories: 288.96kcal
Author: Megan


  • 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°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!


Calories: 288.96kcal | Carbohydrates: 39.09g | Protein: 3.55g | Fat: 14.42g | Saturated Fat: 3.49g | Cholesterol: 23.25mg | Sodium: 163.25mg | Fiber: 1.84g | Sugar: 24.47g
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