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Ultra Moist Double Chocolate Zucchini Muffins (Secretly Healthy & Ready in 30 Minutes)

A close-up of a rich, dark chocolate zucchini muffin topped with chocolate chips, sitting on a white surface.
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Make fudgy, rich double chocolate zucchini muffins using this easy one-bowl method. These muffins hide shredded zucchini for extra moisture, making them a perfect guilt-free breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup milk (any kind)
  • 1/2 cup chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add the sugar to the dry ingredients and mix briefly.
  4. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  6. Stir in the squeezed, dry shredded zucchini and the 1/2 cup of chocolate chips until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle extra chocolate chips on top of each muffin.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the moisture out of the shredded zucchini using a clean kitchen towel or paper towels. Removing excess water prevents dense muffins.
  • For a richer flavor, substitute 1/4 cup of the flour with white whole wheat flour.
  • These muffins freeze well. Cool completely, then store in an airtight container for up to 3 months.

Nutrition

Find it online: https://fooddexterity.com/chocolate-zucchini-muffins-moist-fudgy-recipe/