Rich Double Chocolate Zucchini Muffins
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4.58 from 7 votes

Rich Double Chocolate Zucchini Muffins

These Rich Double Chocolate Zucchini Muffins are moist, chocolate-infused bakery style muffins that taste like the muffins you find at your favorite bakery!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 5 minutes
Total Time 35 minutes
Servings 11
Calories 315kcal
Author Heather - My Sweet Mission


  • 1/2 cup butter, slightly melted
  • 1 cup brown sugar, lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups unbleached or all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups grated zucchini, lightly packed
  • 1 cup semi-sweet chocolate chips, reserve a few for the tops


Preheat oven to 375 degrees F and line a muffin tin with papers.

  • Soften the butter in a microwave-safe bowl. Stir in the brown sugar and combine well. Add the eggs and vanilla extract and stir vigorously until thoroughly mixed.
  • In a separate bowl whisk together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Stir in the grated zucchini and chocolate chips, reserving a few chocolate chips for the tops.
  • Using a 3-ounce scooper put the batter into the paper lined muffin tin and place a few chocolate chips on each top.
  • Bake in a preheated oven for 20-22 minutes, or until the tops are peaked, a little firm, but still a bit soft in the middle. Remove from oven when a toothpick inserted comes out a little sticky, but not wet. Be careful not to over bake.
  • Allow the muffins to cool in the tin 5-10 minutes, then remove and place them on a cooling rack.


  • If the edges stick to the tin a bit, just run a butter knife or thin spatula under the edges to loosen, then gently pull them out.
  • 2 cups zucchini is approximately (2) 5" - 6" zucchinis. If you have leftover grated zucchini, just freeze it in a Ziploc bag or an airtight container.
  • You can also use frozen zucchini, just make sure it's defrosted and drain any excess liquid before adding it to this recipe.


Calories: 315kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 406mg | Potassium: 264mg | Fiber: 3g | Sugar: 29g | Vitamin A: 385IU | Vitamin C: 7.7mg | Calcium: 54mg | Iron: 1.9mg
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