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Double Chocolate Zucchini Muffins

By Jen Lunsford

on Aug 01, 2016, Updated Jan 30, 2024

2 Comments

These super moist Double Chocolate Zucchini Muffins will be a perfect breakfast or dessert idea. These muffins are loaded with double the chocolate and perfect for using up your left over garden zucchini.

Double Chocolate Zucchini Muffins

I grew up eating zucchini. I grew to love just about every zucchini dish that my mother and grandmother made. I loved zucchini for dinner and especially loved a fresh piece of zucchini bread. YUM!

My kiddos are not big fans of zucchini. Coaxing them to even try a dish that includes it is definitely a huge task. It became my mission to get them to at least give it a try. So I decided I would make a dessert that they would have absolutely no idea that zucchini was even an ingredient. I succeeded with these Double Chocolate Zucchini Muffins.

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These muffins are similar to a muffin you would find a bakery. They are over the top moist and flavorful. The double dose of chocolate really disguised the zucchini.  These kids had no idea. I let them know after the entire batch was completely devoured. Like I guessed, they were amazed that there was zucchini in these bites of deliciousness.

If you have some leftover zucchini, I highly suggest making these. They will be perfect for a grab and go breakfast or even evening dessert.

You will find that these Double Chocolate Zucchini Muffins come together quite quickly. Grate your zucchini and get to making these so yummy muffins.

INGREDIENTS:
1 cup Flour
1/2 cup Unsweetened Cocoa Powder
3/4 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
1/4 tsp Cinnamon
1 cup Chocolate Chips
2 Eggs
1/2 cup Vegetable Oil
1 cup Sugar
1 tsp Vanilla
1 1/2 cup raw grated Zucchini

DIRECTIONS:
Preheat the oven to 350
Put liners in a muffin tin.
Stir together flour, cocoa powder, baking soda, baking powder, salt, cinnamon and chocolate chips.
Whisk together the eggs, oil, sugar and vanilla until combined.
Mix in the zucchini.
Gradually add the dry mixture into this mixture until combined.
Fill muffin tins about 2/3 – 3/4 full.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool for a several minutes in pan before moving to a cooling rack to finish cooling.

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Double Chocolate Zucchini Muffins

By: Jen Lunsford

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Ingredients 

• ▢ 1 cup Flour
• ▢ 1/2 cup Unsweetened Cocoa Powder
• ▢ 3/4 tsp Baking Soda
• ▢ 1/4 tsp Baking Powder
• ▢ 1/4 tsp Salt
• ▢ 1/4 tsp Cinnamon
• ▢ 1 cup Chocolate Chips
• ▢ 2 Eggs
• ▢ 1/2 cup Vegetable Oil
• ▢ 1 cup Sugar
• ▢ 1 tsp Vanilla
• ▢ 1 1/2 cup raw grated Zucchini

Instructions 

• Preheat the oven to 350
• Put liners in a muffin tin.
• Stir together flour, cocoa powder, baking soda, baking powder, salt, cinnamon and chocolate chips.
• Whisk together the eggs, oil, sugar and vanilla until combined.
• Mix in the zucchini.
• Gradually add the dry mixture into this mixture until combined.
• Fill muffin tins about 2/3 - 3/4 full.
• Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool for a several minutes in pan before moving to a cooling rack to finish cooling.

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Looking for other breakfast recipes? Be sure to see these that I have shared…