Name: Double Chocolate Zucchini Muffins
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Ingredients: 3 large eggs (- at room temperature); 3/4 cup canola oil; 1/2 cup applesauce; 2 teaspoons vanilla; 2 ½ cups shredded zucchini; 4 oz. unsweetened chocolate bar (- melted); 1 ½ cups sugar; 3 cups flour; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1 teaspoon salt; 1 cup chocolate chips (- plus two teaspoons of flour)

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Double Chocolate Zucchini Muffins are rich, moist treats made with shredded zucchini for added moisture and texture, along with a decadent blend of chocolate baking bar and chocolate chips. They offer a delicious balance of indulgence and subtle nutrition, perfect for satisfying chocolate cravings while sneaking in some veggies.

Try my Chocolate Peanut Butter Banana Muffins next!

A tray of chocolate zucchini muffins with chocolate chips on top.

Best Zucchini Muffins

My mom loved baking, and this recipe was one of her regulars. She made gigantic muffins, and we could have one and not feel so guilty (for not eating two). We were known to eat them straight from the oven with a big dollop of butter, because that’s what Norma Jean taught us.

Have more zucchini than you can possibly eat? Try my Chocolate Chip Zucchini Muffins, Chocolate Banana Zucchini Bread, or the best Honey Cinnamon Zucchini Bread!

A Perfect Gift

One year for Christmas, I made several batches of this, and made it into loafs instead of chocolate chip zucchini muffins. I gave a loaf to all of my girlfriends, with the recipe attached. It was THE recipe of the winter, and I’m sure I ate well above my quota that season.

If you decide to make loafs instead of muffins, you will need to up the baking time to close to 50 – 60 minutes. Just watch them closely, and take them out of the oven when the center is still just a tiny bit soft. Don’t over-bake.

My hand grabbing a chocolate zucchini muffin.

Ingredients Notes:

Zucchini – I shredded about 2.5 cups of zucchini for these muffins, or about 1.5 medium zucchini. Leaving the skin on is just fine!
Chocolate – There are two types of chocolate in these – 1) a 4 oz. bar of unsweetened chocolate and 2) about one cup of chocolate chips (plus more for the tops of the muffins).
Dry Ingredients – Flour, sugar, baking soda, baking powder, and kosher salt.
Wet Ingredients – Eggs, oil, some applesauce, and vanilla extract.

The ingredients for chocolate zucchini muffins in small bowls.

How to make Chocolate Chip Zucchini Muffins:

Step 1
Shred zucchini. Use a food processor or a veggie chopper to shred the zucchini. A box grater works as well.

Step 2
Mix the wet ingredients. In a mixing bowl, combine the eggs, oil, applesauce, and vanilla. Add to the zucchini and stir.

A bowl of the wet ingredients with the shredded zucchini on top.

Step 3
Melt chocolate. Break up the chocolate bar and add to a microwave safe bowl. Melt at 50% power for short increments until creamy, stirring frequently. Be careful to avoid overcooking because the chocolate will get stringy.

Step 4
Add chocolate to wet ingredients. Add the chocolate to the wet ingredients and stir well.

Step 5
Add dry ingredients. Then add the dry ingredients – the sugar, flour, baking soda, baking powder, and kosher salt. Stir again.

Step 6
Add chocolate chips. Add a couple of teaspoons to the chocolate chips and stir. (The flour will help them not sink to the bottom of the muffins.) Add them to the muffin batter and stir gently.

Chocolate zucchini batter with the chocolate chips (with flour) on top.

Step 7
Fill muffin tins. Spoon the batter into a regular muffin tin lined with muffin liners. Add batter to almost the tops of the liners.

Step 8
Bake. Bake muffins in a preheated 350 degree oven until done in the center, about 22 minutes. Be careful to avoid over-baking. I like to remove them from the oven when the tops are just a little soft on top.

Step 9
Cool. Let the muffins sit in the tins for about 5 minutes before removing them to a cooling rack.

A muffin tin full of chocolate zucchini muffins.

Closeup on some chocolate zucchini muffins on a cooling rack.

Recipe Tips:

Don’t skimp on the zucchini. That’s what makes them SO moist.
Be careful when melting the chocolate to avoid burning it. I always cook for two minutes at 50% power in the microwave and then let it sit a bit before stirring. If you overcook it, it will be stringy and the muffins won’t be chocolatey.
Add a teaspoon or two of flour to the chocolate chips before adding them to the mixture. This will ensure that all the chips don’t sink to the bottom of the muffins. I also added a few chips to the top for presentation.
Watch the oven really closely when the double chocolate zucchini muffins are close to being done. We like the centers just a tiny big gooey.

Enjoy!

Some chocolate zucchini muffins on a gray tray.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue