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Soft, moist, and loaded with chocolate chips and zucchini, these muffins make a perfect sweet treat or breakfast bite packed with hidden veggies and rich chocolate flavor.

Ingredients

Scale
  • 1 cup grated zucchini (water squeezed out)
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Grate zucchini finely and squeeze out as much water as possible.
  3. In a large bowl, whisk together grated zucchini, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and combined.
  4. In a separate bowl, sift or whisk together flour, cocoa powder, baking soda, baking powder, and salt to remove lumps.
  5. Slowly add dry ingredients to the wet mixture, stirring gently until just combined; do not overmix.
  6. Fold in chocolate chips until evenly distributed.
  7. Spoon or scoop the batter into muffin cups filling each about two-thirds full.
  8. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean or with some moist crumbs.
  9. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Always squeeze zucchini well to prevent watery batter and ensure moist but not soggy muffins., Use room temperature eggs for better mixing and rising., Don’t overmix batter; a few lumps keep muffins tender., Try mixing different types of chocolate chips (dark, milk, white, mini)., Sprinkle a few chips on top before baking for a melty finish., Store leftovers in an airtight container for up to three days., Freeze muffins wrapped tightly and stored in a freezer-safe container for up to three months., Thaw frozen muffins overnight in fridge or a few hours at room temperature; reheat in oven or microwave before serving., For a whole wheat variation, swap half the all-purpose flour with whole wheat flour for added fiber without compromising taste., Vegan version: Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use plant-based oil.

Nutrition

Find it online: https://lanamixingbowl.com/irresistible-double-chocolate-zucchini-muffins-recipe-youll-love/