Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are soft, chocolatey, and incredibly moist thanks to the shredded zucchini. Perfect for breakfast, snacks, or dessert, they’re easy to make and sure to be a hit with the whole family. 

I love adding a pinch of espresso powder to boost the chocolate flavor without making the muffins taste like coffee. It’s a small step that makes a big difference in how rich and decadent these muffins turn out.

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What You’ll Need

Wet Ingredients:

• 2 large eggs

• 1 cup granulated sugar 

• 1/2 cup vegetable oil

• 1 tablespoon pure vanilla extract

• 2 cups zucchini, shredded and unpeeled

• 1 cup mini semisweet chocolate chips

Dry Ingredients:

• 1 2/3 cups all-purpose flour

• 1/3 cup unsweetened cocoa powder

• 1 1/2 teaspoons salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon espresso powder (optional, but recommended)

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How to Make Double Chocolate Zucchini Muffins

1. Prep the Oven & Pan: Preheat oven to 400°F with a rack in the center. Grease a 12-cup muffin pan or line with baking cups and lightly grease.

2. Mix Wet Ingredients: In a large bowl, whisk eggs, sugar, oil, and vanilla until well combined. Mixture will thicken slightly.

3. Prepare Zucchini: Press shredded zucchini in a fine mesh strainer or kitchen towel to remove excess moisture.

4. Combine Wet & Zucchini: Stir zucchini and chocolate chips into the wet mixture using a flexible spatula.

5. Add Dry Ingredients: Gently fold in flour, cocoa powder, salt, baking powder, baking soda, and espresso powder until no dry spots remain.

6. Scoop & Bake: Divide batter into muffin pan, filling cups almost full (about 90g per muffin). Sprinkle tops with a pinch of granulated or raw sugar. Bake 18–22 minutes, or until a toothpick inserted comes out clean.

7. Cool & Serve: Let muffins cool in the pan 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature. Store leftovers covered at room temp for several days or freeze for longer storage.

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Tips & FAQs

• Sugar topping: A light sprinkle of sugar adds subtle crunch; raw sugar gives extra sparkle and texture.

• Why Espresso Powder? A small amount boosts the chocolate flavor without tasting like coffee, making the muffins extra rich and decadent.

• Storage: Keep covered at room temperature to stay moist or freeze for later.

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These muffins are simple to make and full of chocolatey goodness. If you give them a try, I’d love to hear how they turned out, and you can leave a comment or a star rating on the recipe card to let me know.

Thanks so much to Stacy for hosting #MuffinMonday! And a big thank you to all the amazing bloggers who shared recipes this week. Be sure to check out their creations using the links below!

Double Chocolate Zucchini Muffins

Author: Jolene's Recipe Journal

Ingredients

• 2 large eggs
• 1 cup granulated sugar, plus more for topping
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 2 cups zucchini, shredded and unpeeled
• 1 cup mini semisweet chocolate chips
• 1 2/3 cups all purpose flour
• 1/3 cup unsweetened cocoa, Dutch-process or natural
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso powder, optional, but recommended

Instructions

1. Preheat the oven to 400°F with a rack in the center. Grease the wells of a standard 12-cup muffin pan, or line with baking cups and lightly grease the inside of the cups.
2. In a large bowl, whisk together the eggs, sugar, oil, and vanilla until well combined; the mixture will thicken slightly.
3. Press the shredded zucchini into a fine mesh strainer or clean kitchen towel to remove excess moisture. Add the zucchini and chocolate chips to the wet ingredients and stir with a flexible spatula to combine.
4. Add the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder to the bowl and stir gently until no dry spots remain.
5. Scoop the batter into the prepared muffin pan, filling the cups almost full.
6. Sprinkle the tops of each muffin with granulated or raw sugar.
7. Bake for 18 to 22 minutes or until the muffins spring back when pressed gently, and a toothpick or paring knife inserted into the center comes out clean.
8. Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a cooling rack; serve warm or at room temperature.

Notes

Store any leftover Chocolate Zucchini Muffins, covered, at room temperature for several days; freeze for longer storage. 

Slightly adapted from: https://www.kingarthurbaking.com/recipes/chocolate-zucchini-muffins-recipe

Recommended Products

Oxo 4 Tablespoon cookie scoop

Wilton Perfect Results Muffin Pan

Tulip Cupcake Liners for Baking Cups

Other recipes you may enjoy:

Pumpkin Zucchini Chocolate Chip Muffins

Breakfast Oatmeal Muffins

Zucchini Carrot Muffins

Double Chocolate Zucchini Muffins

breakfast, brunch, snack

American

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. 

• Double Chocolate Zucchini Muffins from Jolene's Recipe Journal
• Gingered Lemon Poppyseed Muffins from A Day in the Life on the Farm
• Mango Muffins from Karen's Kitchen Stories
• Passion Fruit Poppy Seed Muffins from A Messy Kitchen
• Pepperoni Pizza Muffins from Food Lust People Love
• Sourdough Mango Pineapple Muffins from Zesty South Indian Kitchen