Got lots of zucchini?  Bake up a batch of these decadent double chocolate zucchini muffins!  So moist and tender, with pockets of melty chocolate chips running all throughout! 

Double Chocolate Zucchini Muffins- loved how tall, fluffy, and moist these baked up!

‘Tis the season!

How are your vegetable gardens doing?  Our berry bushes are suffering the ravages of a Japanese beetle infestation (next year: grub control and neem oil in spring) but our basil is on fire and we are completely overrun with zucchini.

There are definitely worse problems to be had in life!

Double Chocolate Zucchini Muffins- loved how tall, fluffy, and moist these baked up!

Really it’s not a problem at all.  Even when someone drops by your husband’s office to share a big grocery bag full, despite the fact you’ve already got seven of them on your kitchen counter.  Because there are so many delicious things to be done with zucchini.

Every year, right around this time, I get a mean craving for double chocolate zucchini muffins.  Tall, fluffy, and tender, full of deep chocolate flavor and moist as can be from all that fresh, seasonal zucchini.  With big pockets of melty chocolate running all throughout.  Swoon!

I’ve tried a few different recipes over the years but none of them have quite measured up to my standards.  I’m a tough one to please!

So I decided to come up with my own recipe and here it is.

Double Chocolate Zucchini Muffins- loved how tall, fluffy, and moist these baked up!

I think you will love it.  I do.  My family does.  We have been making these every weekend for the last month and we have no intention of stopping any time soon.

As long as our garden keeps cranking out the zucchini, I’ll keep cranking out these muffins.  And they’ll keep eating them, because they’re everything anyone could ever want in a chocolate zucchini muffin.

Moist?  Check.  Chocolate-y?  Uber-check.  Tender?  As a baby lamb.  And puffy-fluffy as a soft, steamy chocolate cloud.

So, next time someone drops by with a big bag of home-grown zucchini from their backyard garden, you know just what to do.

Enjoy!

Double Chocolate Zucchini Muffins- loved how tall, fluffy, and moist these baked up!

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3.67 stars (3 ratings)

Double Chocolate Zucchini Muffins

Servings: 12 muffins
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Got lots of zucchini? Bake up a batch of these decadent double chocolate zucchini muffins! So moist and tender, with pockets of melty chocolate chips running all throughout!

Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1/2 cup (43 g) cocoa, (I used a combination of dark cocoa and regular unsweetened cocoa powder)
  • 1 tablespoon baking powder
  • 3/4 teaspoon (0.75 teaspoon) kosher salt
  • 3/4 cup (135 g) semi sweet chocolate chips
  • 1/2 cup (113.5 g) unsalted butter, (1 stick), melted and cooled slightly
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) plain Greek yogurt
  • 3 tablespoons milk
  • 2 large eggs
  • 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
  • 1 medium zucchini, shredded (about 1 cup)

Instructions
 

  • Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
  • In a large mixing bowl, whisk the flour, cocoa, baking powder, and salt together.  
  • Add the chocolate chips.  
  • In a medium mixing bowl, stir the melted butter, sugar, Greek yogurt, milk, eggs, vanilla, and zucchini together.  
  • Add this to the dry ingredients, and fold together until just barely combined (overworking the batter could result in tough muffins).
  • Transfer the batter to the prepared pan and bake for 5 minutes, then turn the oven temperature down to 350 degrees F and bake for an additional 16-20 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
Calories: 347kcal, Carbohydrates: 50g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 49mg, Sodium: 169mg, Potassium: 334mg, Fiber: 3g, Sugar: 22g, Vitamin A: 320IU, Vitamin C: 2.9mg, Calcium: 91mg, Iron: 2.9mg
Cuisine: American
Course: Breakfast, Brunch, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.
Double Chocolate Zucchini Muffins- loved how tall, fluffy, and moist these baked up!

Author

  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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