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Best Fudgy Double Chocolate Zucchini Muffins Recipe

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These fudgy double chocolate zucchini muffins are rich, moist, and packed with chocolate flavor. Made with simple ingredients and hidden zucchini, they’re a quick and easy treat that everyone will love.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well. Set aside.
  2. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. You should have about 1 ½ cups of shredded zucchini. Place the shreds in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible.
  3. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa. Set aside.
  4. In a medium bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until smooth and well combined, about 30 seconds.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently. Stir just until you no longer see streaks of flour—about 10 to 12 strokes. A few small lumps are okay.
  6. Add the squeezed zucchini and ¾ cup of the chocolate chips (reserve the remaining ¼ cup for topping). Fold gently until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin.
  8. Place the muffin tin on the middle rack of your preheated oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
  9. Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
  10. Serve warm or at room temperature.

Notes

Don’t skip squeezing the zucchini dry. Use room-temperature ingredients. Measure flour correctly by spooning and leveling. Don’t overmix the batter. Check for doneness early. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: chocolate zucchini muffins, double chocolate muffins, fudgy muffins, zucchini muffins, easy muffin recipe

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