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Best Double Chocolate Zucchini Muffins with Mini Chips

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These incredibly moist and chocolatey muffins are the perfect way to use up summer zucchini. Packed with mini chocolate chips in every bite, they’re a crowd-pleasing treat that’s easy to make and perfect for breakfast or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup granulated sugar (100g)
  • ½ cup packed light brown sugar (110g)
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, 200g)
  • ¾ cup mini chocolate chips (135g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Wash the zucchini and trim off the stem end. Grate on the large holes of a box grater until you have about 1 ½ cups loosely packed. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze gently to remove excess moisture. You should end up with about 1 cup of squeezed zucchini. Set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined.
  4. In a medium bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the oil and vanilla extract and whisk until combined.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. There will still be some streaks of flour — do not overmix.
  6. Add the squeezed zucchini and mini chocolate chips to the batter. Fold gently with the spatula, scraping from the bottom, until everything is evenly distributed. The batter will be thick and slightly shaggy.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Use a ¼-cup measure or a large ice cream scoop for even portions.
  8. Bake for 18-22 minutes. At 18 minutes, insert a toothpick into the center of a muffin — it should come out with a few moist crumbs attached, not wet batter. The tops should look set and spring back when lightly pressed.
  9. Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
  10. Once cooled, enjoy slightly warm or at room temperature.

Notes

Don’t overmix the batter to avoid tough muffins. Squeeze the zucchini gently to remove excess moisture but keep it damp. Room temperature eggs help the batter come together evenly. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: chocolate zucchini muffins, double chocolate muffins, zucchini muffins, mini chocolate chips, easy muffin recipe, moist chocolate muffins

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