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Ultra Moist Double Chocolate Zucchini Muffins (Healthy & Guilt-Free)

A stack of three rich, dark chocolate zucchini muffins topped with melted chocolate chips on a white plate.
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Make these incredibly moist, rich chocolate zucchini muffins. They use fresh zucchini to keep them soft, offering a wholesome treat perfect for breakfast or snacks without tasting overly healthy. This easy recipe is great for sneaking vegetables into baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder (secret ingredient for deep chocolate flavor)
  • 1 cup shredded zucchini, packed and squeezed dry
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk until combined.
  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 gently with a spatula until just combined. Do not overmix.
  6. Stir in the squeezed, shredded zucchini and the instant espresso powder. Mix briefly.
  7. Fold in the chocolate chips gently.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the moisture from the shredded zucchini using a clean kitchen towel or paper towels. This step is key for moist muffins that are not dense.
  • These muffins freeze well. Cool them completely, then store them in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
  • For bakery style muffins, fill the cups almost to the top and bake at 400°F for the first 5 minutes, then reduce the heat to 350°F for the remaining bake time.

Nutrition

Find it online: https://mistyplate.com/chocolate-zucchini-muffins/