These double chocolate zucchini muffins are a tasty way to add hidden vegetables to your snacks and breakfasts. Low in added sugar and packed with grated zucchini and dark chocolate, they make a moist, chocolatey treat that children and adults both enjoy. Perfect for breakfast, afternoon tea, lunchboxes or a quick sweet snack on the go.
Why we love this recipe
Zucchini muffins are a clever way to bring extra vegetables into everyday baking without changing the flavor kids—or adults—will love. These double chocolate zucchini muffins combine unsweetened cacao powder with chunks of dark chocolate for a rich flavor while keeping added sugar modest. They are moist, tender and easy to prepare, and they freeze well so you can bake a batch and keep them on hand for busy mornings or snack time.
- Great for picky eaters — the grated zucchini is almost invisible but adds moisture and nutrition.
- Makes cake batter more moist and tender, preventing dryness common in chocolate muffins.
- An easy way to make a treat slightly healthier by folding vegetables into the batter.
Whether you prefer sweet chocolate zucchini muffins like these or savory versions such as goat’s cheese zucchini muffins, grated vegetables transform ordinary muffin batter into a more nutritious snack. These double chocolate zucchini muffins are a balanced option: indulgent enough for a treat, but with a healthy twist that makes them suitable for lunchboxes and packed snacks.
Muffins Ingredients
The two main elements that define these muffins are zucchini and chocolate. Cacao powder provides deep chocolate flavor and a pleasant bitterness balanced by brown sugar, while chopped dark chocolate or chocolate chips create pockets of gooey melted chocolate throughout the muffins.
Key ingredients you will need (see recipe card below for exact quantities):
- Grated zucchini: well drained so the muffins don’t become soggy.
- Brown sugar: light brown gives a mild caramel note; increase if you prefer sweeter muffins.
- Vegetable oil: a neutral oil such as canola keeps muffins tender.
- Eggs: at room temperature for best emulsification.
- Milk: whole milk for richness, or plant-based milk to make the recipe dairy-free.
- Plain / all-purpose flour: sifted for a lighter texture.
- Unsweetened cacao powder: sifted to avoid lumps and keep the chocolate flavor intense.
- Baking powder and baking soda: for a light, even crumb.
- Dark chocolate chunks or chips: I recommend 70% dark chocolate for nice contrast, but use any chocolate you like.
How to make Zucchini Muffins with Chocolate
Start by grating the zucchini. A box grater or a food processor with a shredder attachment works well. Aim for thin to medium shreds so the zucchini blends evenly into the batter without breaking down completely.
Draining the grated zucchini is essential. Place it in a sieve and press gently to remove excess water so the muffins keep the right texture. Let the zucchini drain while you prepare the batter.
Basic steps to make these double chocolate zucchini muffins:
- Grate and drain the zucchini, then set aside.
- Whisk the brown sugar and oil together until combined. Add the eggs one at a time, then whisk in the milk.
- Sift the dry ingredients (flour, cacao powder, baking powder and baking soda) and fold them into the wet ingredients until just combined.
- Gently fold in the drained grated zucchini and the chopped dark chocolate or chocolate chips.
- Spoon the batter into lined muffin tins and bake until a skewer inserted into the center comes out clean or with a few moist crumbs.
Recipe FAQs
Yes. Use a plant-based milk and choose dairy-free chocolate to keep the muffins fully dairy-free.
Yes. Replace the plain/all-purpose flour with self-rising flour and omit the baking powder and baking soda.
Store completely cooled muffins in an airtight container at room temperature for 2–3 days. Placing paper towels beneath and above the muffins helps absorb moisture and keeps them from becoming soggy.
Yes. Once cooled, wrap each muffin individually or place them in freezer bags. They will keep for up to three months. Thaw at room temperature or warm briefly in the microwave or oven before serving.
More small snacks and treats
- No Bake Peanut Butter Cookies
- Lemon and Blueberry Muffins
- Almond Tahini Cookies
- Easy Chocolate Brownie Bites
- Raspberry Lemon Muffins
- Chocolate Chip Banana Muffins (sugar free)
- Spiced Pear Muffins
- Orange and Poppy Seed Muffins
- Almond Flour Peanut Butter Cookies
Made this recipe?
Leave a comment to tell us how it went, and tag your photos on Instagram @a.baking.journey to show your creations!
Recipe
Double Chocolate Zucchini Muffins
Servings: 12 Muffins
Author: Sylvie
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 30 mins
Ingredients
- 1 cup (150 g) zucchini, grated and drained (about one medium)
- 1/3 cup (70 g) brown sugar
- 1/3 cup (80 ml) canola oil or other neutral oil
- 2 eggs
- 1/2 cup (120 ml) full cream milk (or plant-based milk)
- 1 1/2 cups (225 g) plain/all-purpose flour
- 1/4 cup (25 g) unsweetened cacao powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (75 g) dark chocolate, chopped, or chocolate chips
Instructions
- Grate the zucchini and press in a sieve to remove as much moisture as possible; set aside.
- Preheat the oven to 180°C / 350°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk the brown sugar and oil until the sugar dissolves. Add the eggs one at a time, then whisk in the milk.
- In a separate bowl, sift together the flour, cacao powder, baking powder and baking soda. Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the drained zucchini and the chopped dark chocolate or chocolate chips.
- Divide the batter evenly among the muffin cups and bake for about 20 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool completely before storing in an airtight container. See the notes above for freezing instructions.
Notes
Note: This recipe is intentionally lower in sugar. If you prefer a sweeter muffin or don’t enjoy the natural bitterness of cacao, increase the sugar to 100 g (about 1/2 cup) or adjust to taste.
Nutrition (per serving)
Calories: 199 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 28 mg | Sodium: 51 mg | Potassium: 166 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 89 IU | Vitamin C: 3 mg | Calcium: 58 mg | Iron: 1 mg