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Chocolate Chip Zucchini Muffins have double the chocolate thanks to mini chocolate chips and cocoa powder! These soft, moist, and delicious zucchini muffins are the best way to use up zucchini. They bake up perfectly each time and are loaded with tons of fresh zucchini (but you would never even know it!).
Want more zucchini recipes? Be sure and make this very popular Lemon Zucchini Bread, Zucchini Chocolate Chip Bread, or make this Zucchini Cake for a yummy dessert.
Double Chocolate Chip Zucchini Muffins Recipe
Muffins are one of my favorite things to make in the kitchen! Wether it’s using up brown bananas to make my Cinnamon Banana Bread Muffins, or using up leftover applesauce to make my One Bowl Apple Sauce Muffins – muffins are always a go-to snack or after school treat that everyone loves.
These double chocolate zucchini muffins are my favorite way to use fresh summertime zucchini. I have never had a batch of these muffins turn out bad – which is why I consider this one of my top tried & true recipes, that I know you can count on when you make them.
Using shredded zucchini in baked goods is one of the best ways to add tons of moisture and richness without all the calories and fat.
And trust me when I say that the kids (or adults!) won’t even care, or know, that there is almost 2 cups of freshly shredded zucchini in these muffins.
Ingredients Needed
Here is the list of ingredients that you will need to make these muffins. I also share some tips that will hopefully make it easy for you to replicate this recipe in your own kitchen.
- Oil : Use a neutral cooking such as canola oil, vegetable oil, or avocado oil.
- Large Eggs
- Granulated Sugar
- Light Brown Sugar : The recipe calls for the brown sugar to be ‘packed’, which means you want to pack it tightly into the measuring cup when measuring. It’s not like flour where you just scoop and level. If when you dump the brown sugar into the bowl, and it retains the measuring cup shape, that’s when you know it was packed correctly.
- Vanilla Extract : For the best, authentic flavor, use pure vanilla extract and not imitation.
- Shredded Zucchini : Shred the zucchini, using a cheese grater, on the fine side of the grater. It’s best to finely shred the zucchini rather than shred it into larger and thicker chunks. It hides better when it’s finely shredded. But if you want the larger shreds of zucchini then use the larger side of the grater.
- All-Purpose Flour : I use unbleached all-purpose flour for all my baking.
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Salt : I use table salt but sea salt is another good option.
- Miniature Semi-Sweet Chocolate Chips : One entire bag is what you need! I love the small bits of chocolate through every bite of these muffins, which is why using the mini chocolate chips is preferred.
How To Make Chocolate Chip Zucchini Muffins With Cocoa Powder (Printable Recipe Card)
Heat oven to 350° F. Prepare a 12-cup muffin tin by lining with paper liners or you can spray each muffin cup well with cooking spray. Set aside.
In a large mixing bowl, whisk together the oil, eggs, sugar, brown sugar, and vanilla extract until combined.
Add in the shredded zucchini and mix gently with a wooden spoon or spatula.
In a separate small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined well.
In a separate small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined well.
Dump the dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula, just until combined and no flour streaks remain in the batter.
Add in the bag of mini chocolate chips and stir until combined.
Divide muffin batter evenly between the 12 muffin liners. Each will be almost filled to the top.
Cook for 20-25 minutes or until the tops are rounded & puffy, and a toothpick inserted into the center comes out clean.
Let cool in the muffin pan for about 10 minutes and then remove the muffins to a cooling rack. I love eating one of these warm! Or cool them to room temperature before eating.
How To Store Leftover Zucchini Muffins With Chocolate Chips
Store the muffins inside an airtight container, or large Ziploc bag, at room temperature for up to 3-4 days. For longer storage you can store them in the refrigerator for up to 7 days.
These muffins are really good when eaten warm or at room temperature. If they are chilled, I would recommend warming them up in the microwave before eating.
Tips For Success
- Zucchini Tips : If the zucchini is really ‘juicy’ after shredding, go ahead and take a paper towel and just blot it dry to remove any excess liquid before adding it into the muffin batter. Zucchini is supposed to provide moisture so you want it wet, but you don’t want it dripping wet and creating a pool of zucchini juice. Also, make sure that you use the finer/smaller side of the cheeses grater to shred the zucchini. These muffins are much better when the zucchini is shredded very finely. It hides better and the texture seems better too.
- Muffin Cups : You will fill up the muffin cups almost to the very top. These muffins bake up perfectly round and puffy. All muffin wells, in the muffin/cupcakes pans, seem to be different sizes. If needed, bake up a few additional muffins if you have extra batter. I have linked the pan that I use down below in the recipe card, and I get 12 muffins from it. You don’t want to overfill them, but they should be filled to right before the full.
- Chocolate Chips : For a pretty muffin save about 1/4 cup or more of the miniature chocolate chips to sprinkle on top of the muffins before baking. The mini chocolate chips are recommended in this recipe because you get lots of chocolate bits throughout the entire muffin.
- Use Muffin Liners : This helps prevent the edges and sides of the muffin from getting too browned while baking. I also think it helps cook the muffins more evenly when you have that barrier between the pan and muffin batter. I have linked the liners that I love down below in the recipe card.
Chocolate Chip Zucchini Muffins FAQ’s
Can I Freeze Zucchini Muffins?
Yes, these double chocolate zucchini muffins freeze perfectly. Once the muffins are baked and cooled completely to room temperature, wrap each muffin in plastic wrap and then wrap it again in foil. Place the wrapped muffins inside a freezer-safe bag or container, and freeze for up to 2 months. Let the muffins thaw in the fridge or at room temperature before eating.
How Can I Make Them ‘Healthier’?
An option for a healthier muffin is to substitute applesauce for the oil. You can substitute all of the oil or do half oil + half applesauce. Using all applesauce will create a different texture to the muffins, but they are still yummy, just not as crumb-like when using oil. You can also use sugar-free, or fairy-free chocolate chips depending on dietary needs/restrictions.
Should I Use Muffin Liners When Making Muffins?
Yes, I highly recommend using paper muffin liners when making muffins. I love using parchment paper muffin liners (linked in the recipe card below) because they help the muffins bake more evenly, and prevent the bottom and sides from getting too brown. However, spraying each muffin well with cooking spray does work, but I think muffins turn out better when the muffin cups are lined.
Should I Dry The Zucchini First?
You want some moisture from the zucchini so there is usually no need to dry it first. But if the zucchini seems really juicy and wet after shredding it, I like to take a paper towel and just dab it gently. But there is no need to make sure it’s completely dry and wring it out or anything like that.
More Muffin Recipes You’ll Love
- Peach Muffins
- Nutella Banana Muffins
- Honey Cornbread Muffins
- Chocolate Chip Banana Muffins
- Cinnamon Monkey Bread Muffins
- Easy Banana Nut Muffins
Chocolate Chip Zucchini Muffins
Ingredients
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1½ cups finely shredded zucchini (about 2 zucchini)
- 1½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12 oz) miniature chocolate chips
Instructions
- Heat oven to 350° F. Prepare a 12-cup muffin tin by lining with paper liners or you can spray each muffin cup well with cooking spray. Set aside.* I recommend using parchment paper liners
- In a large mixing bowl, whisk together the oil, eggs, sugar, brown sugar, and vanilla extract until combined.1/2 cup canola or vegetable oil, 2 large eggs, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 teaspoons vanilla extract
- Add in the shredded zucchini and mix gently with a wooden spoon or spatula.1½ cups finely shredded zucchini
- In a separate small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined well.1½ cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Dump the dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula, just until combined and no flour streaks remain in the batter.
- Add in the bag of mini chocolate chips and stir until combined. * If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".1 bag (12 oz) miniature chocolate chips
- Divide muffin batter evenly between the 12 muffin liners. Each will be almost filled to the top. * If you reserved some mini chocolate chips for the tops, go ahead and sprinkle those on before baking.
- Cook for 20-25 minutes or until the tops are rounded & puffy, and a toothpick inserted into the center comes out clean. * Another way to test for doneness, is to gently press on the muffin and it should spring back.
- Let cool in the muffin pan for about 10 minutes and then remove the muffins to a cooling rack. I love eating one of these warm! Or cool them to room temperature before eating.
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
It is so delicious. I love chocolate and now can combine it with zucchini. I think its taste so good. Thank you for your recipe 🙂
You’re welcome Calie! Chocolate + zucchini is so good. I hope you get a chance to try these 🙂 Thanks for stopping by and commenting!
Do these need to be refrigerated?
I have never refrigerated them but it would be fine if you did.
I made them with honey subbed in for the white sugar and I added cinnamon and they are delicious with a good consistency. Will make again
Came across this on Pinterest and thought I’d give them a try… they’re delicious! I did however sub out the 1/2 cup oil for 1/2 cup unsweetened applesauce.
My 8 year old who despises any form of vegetables loved these (you can hardly see the zucchini since it’s finely grated and hidden in because of the chocolate).
Will definitely be making these again
My kids don’t even know there are veggies in these muffins either! I like your idea of subbing some oil with applesauce. I may just have to try that next time I make these. Thanks for coming back to leave your feedback.
I trippled this recipe because it was so good and froze them. They do really well in the freezer and you just let them thaw for a few minutes and they are just as good! Great quick snack or breakfast on the go
Do you recommend squeezing any of the liquid out of the shredded zucchini before adding to the other ingredients? Or is that even necessary? Thanks!
I never do this but if your shredded zucchini is noticeably watery then maybe blot it with a paper towel. The batter before adding the zucchini is rather thick, and once you add the “wet” zucchini it moistens it up perfectly. So unless your shredded zucchini is making pools of juice/liquid then I would just add it straight in the batter. I hope that helps 🙂
Amazing! I did drain my fresh zucchini a hit as it was in a puddle in the bowl Kids were very hesitant as I made them help grate fresh zucchini…but they both loved them! Anyone used almond flour or anything else similar?
I subbed spelt flour and it worked fantastic!
can these be made without the cocoa powder ? i know they won’t look chocolatey but would they taste ok?
Possibly? I have never done this so I can’t say for sure. I am thinking it would be fine if you left out the cocoa powder.
You’d need to add more flour I think?
These are great. Easy recipe. Shredded the zucchini and ran with it. . Very tasty. Never used shredded zucchini before. And the chips on top do make them pretty. Keeping this one!
So happy to hear this! We love these muffins. Thanks so much for leaving your review 🙂
Made exactly as written. Very good. Moist and flavourful! Definitely keep this recipe to make again and again.
Made this for my grandchildren!!! This is their new favorite muffin recipe!! Mixes up quickly and so easy to put together!! Love these!!!
Thank you! SO glad your grandchildren loved these.
Since I have recently been diagnosed with diabetes, I substituted the white sugar with stevia instead and used unsweetened applesauce instead of the oil and they are absolutely delicious. Will make them again….because there is no oil the stick to the cupcake liner, any suggestions….maybe cooking spray can help?
Yes, I would definitely use cooking spray to help the muffins not stick. You can use cupcake liners but be sure and spray the liners with cooking spray.
I love this recipe!! Bur I skip the cup cake liners and go for my spring form cake pan. Which makes it really easy to get the cake out.
These were delicious!!! Followed recipe to a ‘T’ and had really good results 🙂
I’m not huge on muffins but I’m debating trying this recipe out for a friend that is on a diet. Do you think they would taste good with a cream cheese frosting? Are they moist enough to interpreted as a cupcake?
They are definitely moist. Even my kids eat them like it’s dessert 🙂 You could try a cream cheese frosting but honestly, I think it would over power the muffin and be really sweet.
Thank you for this recipe! We grew our first Zucchinis this year and made these! I substituted the flour for King Arthur Gluten Free flour and I added plant based chocolate protein powder and they came out great! I have a kiddo who is GF so I’m always looking for things that can still feel like a treat but meet her needs, and that the whole family will eat, this did the trick!
This looks delicious, thank you for sharing!
This recipe is A M A Z I N G !!! I had a few extra zucchini from another recipe for dinner, so I decided to make a zucchini desert and these definitely checked that box! Took just a few ingredients which most people have in the cupboards and moments to mix up! So delicious-I just shared some with my sister who’s going through chemotherapy and having issues with textures – she’s LOVED them!
I made these this morning and they are delicious! Hubby and I had to eat one while they were warm. Very moist. I may add a few nuts the next time I make them.
Very simple to make and they are SO yummy! No one knew there was zucchini in them. These yummy, chocolatey muffins didn’t last long around here!
My whole family loved these and I love that the recipe was easy enough for my 12 yr old to followit.
Yay! Good for your 12 year old for making these. That’s awesome.
These look delicious! Can I sub butter for the oil?
You could try? I have never done that in this recipe so I can’t say for sure.
Have made these muffins twice. Used regular chocolate chips because that is what I had. Super easy and super delicious! Thanks for sharing your recipe.
I made these today with zucchini from our garden. They are moist and delicious. My 4 year old granddaughter loved them as we all do! I will definitely make these again! I
I made these with zucchini from our garden. They are moist and delicious! Even my 4 year old granddaughter likes them, as we all do! The only change I made was to add walnuts. I will definitely make these again.
Very easy, delicious recipe. I made it in a loaf tin.
My son loves these muffins and he is a very picky eater. I use special dark cocoa because it hides the zucchini (he would not eat them if he knew they were in there). I did mini muffins for our last batch baking them for 10 minutes and they were perfect.
Best zucchini chocolate chip muffins ever
.. Made with all purpose GF flour too…
Love to hear that the recipe works with GF flour. Thanks for your comment!
how long should i bake these in a mini muffin pan?
I would suggest starting to check them at around 10 minutes and add time as needed until an inserted toothpick comes out clean.
thank you! picky 5 year old loves them!
Love to hear when a recipe is picky eater approved!
I love these chocolate chip muffins. however thought adding zucchini in a dessert. The was so delicious. I can’t wait to make the muffins again.
Love these muffins! You would never know the zucchini was there!
This is a great way to use zucchini! My cupcake pan must have been small because I had batter left. I used the rest of it to make 6 baked donuts. Used a Wilton donut pan. They were awesome! Will be using this recipe many times.
What a great idea to turn the extra batter into donuts! I’m gonna have to try that now!
Made these muffins yesterday with my first zucchini and this recipe is fantastic they were so moist and chocolaty and No one even knew that there was zucchini in them. So good will definitely make them again!
So glad you love the recipe! I love it because I can say I am eating vegetables as I eat the chocolatey goodness!
A to DIE for recipe! Highly recommend, you can’t taste the zucchini at all so it’ll be great for those that are picky!
I love that about these muffins, a great way to sneak some veggies into a picky eater!
These muffins were delicious, not too sweet. The cocoa is perfect for hiding any suspicious flecks of green for little ones 😉 I used the applesauce + 1/2 oil trick to make them a little healthier and they turned out great.