Fudgy Double Chocolate Zucchini Muffins
These fudgy double chocolate zucchini muffins are dense, decadent, and chocolate-forward, using zucchini for moisture without any vegetable flavor. They come together in about 35 minutes and are perfect for busy mornings, kid-approved, and freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 and ¾ cups (210 grams) all-purpose flour
- ½ cup (45 grams) unsweetened cocoa powder (Dutch-process preferred)
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) packed brown sugar (light or dark)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup (120 ml) vegetable oil (or melted coconut oil or butter)
- 2 teaspoons vanilla extract
- 1 and ½ cups (about 200 grams) grated zucchini (from 1 medium zucchini, not squeezed)
- 1 cup (175 grams) semi-sweet or dark chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with cooking spray.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until no lumps remain.
- In a separate medium bowl, whisk eggs until light and frothy, about 1 minute. Add vegetable oil and vanilla extract, whisk until smooth and emulsified.
- Grate zucchini using the large holes of a box grater (do not squeeze out liquid). Add grated zucchini to wet ingredients and stir with a spatula until evenly distributed.
- Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (15-20 strokes; a few lumps are fine). Fold in chocolate chips, reserving a handful for topping.
- Divide batter evenly among 12 muffin cups (cups will be nearly full). Sprinkle reserved chocolate chips on top.
- Bake for 18-22 minutes, until a toothpick inserted in center comes out with a few moist crumbs (not wet batter). Let cool in tin for exactly 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not squeeze moisture out of the zucchini; it creates the fudgy texture. Use room temperature eggs to prevent batter from seizing. Check oven temperature with an oven thermometer for accuracy. Muffins taste even better the day after baking. For mini muffins, bake 10-12 minutes; for a loaf, bake 50-60 minutes in a 9×5-inch pan.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 3
- Protein: 5
Keywords: chocolate zucchini muffins, fudgy muffins, double chocolate muffins, zucchini muffins, easy muffin recipe, moist chocolate muffins, brownie muffins