Our Double Chocolate Zucchini Muffins turn out sweet, chocolaty and tender- with a healthy serving of vegetables between layers of chocolate! Just like our morning glory muffins, dairy-free raspberry muffins and cream cheese filled strawberry muffins, they make a great snack, breakfast or dessert.
Muffins are simple to make and are freezer-friendly, so making a few batches and freezing them for later on is a convenient way to have a treat on standby. I usually make a few types of muffins for my kids, including almond butter banana muffins and honey cinnamon muffins, along with these chocolate zucchini muffins. Then I'll freeze half to pop into lunch boxes and take on road trips, etc. It makes things easy during an activity-packed year.
Why This Recipe Works
- Zucchini helps baked goods stay moist, plus it's an easy way to sneak in a serving of vegetables to picky kids.
- Muffins are very freezer-friendly, so you can make a big batch and freeze them for a quick snack, lunch box treat or breakfast later on.
- Muffins are great for using up extra zucchini from home gardens that might otherwise go bad.
Ingredients
Double chocolate zucchini muffins are made with easy baking essentials, plus a few special ingredients that make them extra chocolatey. If you don't have some of these on hand, I provide you with substitutes that still make them turn out perfect.
- Baking essentials: all-purpose flour, sugar, baking soda, baking powder, salt and unsweetened cocoa powder. For a more nutritious alternative to unsweetened cocoa powder, use cacao powder.
- Moisteners: unsweetened applesauce (make it homemade in your slow cooker), milk and egg.
- Zucchini: fresh zucchini that's been peeled and shredded, grated, or chopped into tiny pieces.
- Chocolate extract: If you don't have or can't find this extract, you can make it at home or use vanilla extract.
- Chocolate chips: depending on your preference, you can use semi-sweet, milk chocolate or dark chocolate chips. I usually use milk chocolate chips.
Kristina's Tips
- Ensure the muffins don't stick to the wrapper by spraying the muffin liners with nonstick cooking spray.
- To easily make these gluten free, use 1:1 gluten-free flour instead of all-purpose flour.
- Make muffins egg free by using a flax egg.
Instructions
- Preheat the oven to 350 Fahrenheit. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt. In a separate mixing bowl combine the applesauce, egg, milk and chocolate extract (or other extract). Stir until well combined.
- Pour the wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in the shredded or grated zucchini and chocolate chips.
- Fill the muffin cups almost to the top with muffin batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack for about 5 minutes before serving or storing.
How To Store
Keep in an airtight container at room temperature for 2-3 days. Freeze for up to 6 months in freezer safe storage bags. Thaw overnight in the fridge or quickly in the microwave.
Why Didn't My Zucchini Muffins Rise?
If your muffins didn't rise it could be that not enough baking powder or baking soda was used or the batter was overmixed. You can start baking at a higher temperature, such as 400 degrees Fahrenheit, for 10 minutes and then turn the temperature down for the remainder of baking. This trick usually gives muffins a good rise!
Can I Make These Muffins Vegan?
Yes! Make our double chocolate zucchini muffins vegan by swapping the egg for a flax egg, the milk for plant-based milk, white sugar for unrefined coconut sugar and the chocolate chips for dairy-free chocolate.
Recipe
Double Chocolate Zucchini Muffins
Equipment
- standard size muffin tin
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ cup sugar
- 1 ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ¾ cup milk
- 1 large egg
- 2 teaspoon chocolate extract *see notes for substitution
- 2 cups zucchini shredded
- ½ cup chocolate chips dark, milk or bittersweet
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt. In a separate mixing bowl combine the applesauce, egg, milk and chocolate extract. Stir until well combined.
- Pour the wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in the shredded zucchini and chocolate chips.
- Fill the muffin cups almost to the top with muffin batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack for 5 minutes before serving or storing.
Notes
Nutrition
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