Double Chocolate Zucchini Muffins

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Moist, rich, and studded with gooey chocolate chunks, these Double Chocolate Zucchini Muffins are everything a chocolate lover dreams of—with a veggie twist! The shredded zucchini melts into the batter, giving the muffins an incredibly soft and tender crumb, while the double hit of cocoa powder and chocolate chips satisfies every craving.

Perfect for breakfast, snack time, or even dessert, these muffins sneak in some greens without sacrificing indulgence. They freeze beautifully, making them an ideal grab-and-go option for busy mornings or lunchbox treats.

Why You’ll Love This Double Chocolate Zucchini Muffins Recipe

These muffins are rich like a brownie but moist like cake, thanks to the magic of zucchini. They’re naturally fluffy, pack a chocolatey punch, and hide veggies in the most delicious way. Plus, there’s no mixer needed—just a couple of bowls and a spoon.

Can I Taste the Zucchini in These Muffins?

Not at all! The zucchini adds moisture and texture without making its flavor known. It practically vanishes into the chocolate batter, making these perfect for picky eaters or anyone skeptical of vegetables in baked goods.

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Ingredients for the Double Chocolate Zucchini Muffins

• Zucchini: The star ingredient that brings moisture without overpowering the taste.
• All-Purpose Flour: Provides structure and balance to the richness.
• Cocoa Powder: Gives deep chocolate flavor; use unsweetened for the best results.
• Baking Soda: Leavens the muffins, making them rise.
• Salt: Enhances all the flavors, especially the chocolate.
• Eggs: Bind everything together and give a tender crumb.
• Granulated Sugar: Sweetens the muffins while helping with texture.
• Light Brown Sugar: Adds a touch of molasses richness.
• Vegetable Oil: Keeps the muffins moist without a greasy feel.
• Vanilla Extract: Brings warmth and balance to the chocolate.
• Sour Cream: Adds moisture and a slight tang to balance the sweetness.
• Semi-Sweet Chocolate Chips: Melty pockets of chocolate in every bite.
• White Chocolate Chunks: Add visual appeal and creamy contrast.

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How To Make the Double Chocolate Zucchini Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease with nonstick spray. Grate 1 medium zucchini (you’ll need 1 1/2 cups packed). Pat gently with paper towels to remove excess moisture.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

Step 3: Mix Wet Ingredients

In another bowl, whisk 2 large eggs with 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/3 cup vegetable oil, 1/4 cup sour cream, and 1 teaspoon vanilla extract until well blended.

Step 4: Bring It All Together

Add the wet ingredients to the dry mixture and stir gently until just combined. Fold in the shredded zucchini, 1/2 cup semi-sweet chocolate chips, and 1/3 cup white chocolate chunks. Do not overmix.

Step 5: Fill and Bake

Divide the batter evenly into 12 muffin cups, filling about 3/4 full. If desired, sprinkle extra chocolate chips or chunks on top. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy

Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

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How to Serve These Muffins

These muffins make a satisfying breakfast or midday snack. They’re great warm with a pat of butter, or you can serve them chilled with coffee. This recipe yields 12 muffins, feeding about 6 to 8 people.

How to Store Your Muffins

Once completely cooled, store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped muffins for up to 3 months. To reheat, microwave for 20-30 seconds or let thaw at room temperature.

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Frequently Asked Questions

Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Ensure it’s labeled for baking.

Can I use Greek yogurt instead of sour cream?
Absolutely. Plain Greek yogurt works well and adds extra protein.

How do I know when they’re fully baked?
Insert a toothpick into the center of a muffin—if it comes out mostly clean with just a few moist crumbs, they’re done.

Can I use only one type of chocolate?
Yes, stick with semi-sweet chocolate chips or substitute with your favorite. The white chocolate adds contrast but isn’t necessary.

Do I need to peel the zucchini?
Nope! Just wash it well. The skin softens during baking and adds texture without being noticeable.

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Want More Muffin Ideas with a Twist?

If you love these chocolate-packed muffins, you’ll definitely want to check out these other cozy creations:

• Lemon Zucchini Bread
• Cream Cheese Cranberry Loaf
• Pumpkin Bread
• Citrus Orange Cranberry Muffins
• Carrot Cake Roll with Cream Cheese Frosting

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go double dark chocolate or swirl in some nut butter? Did the kids notice the zucchini?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore even more baking inspiration on Life With Livia.

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