Double Chocolate Zucchini Muffins You’ll Brag About

Think muffins can’t be decadent and sneaky-healthy? Watch these disappear faster than a work email on Friday at 4:59 p.m.

We’re talking rich cocoa, melty chocolate chips, and zucchini that keeps everything shockingly moist—without tasting like a salad. One bowl, no drama, and they bake up with bakery-style domes that make you feel like a pro.

If you want dessert-for-breakfast energy without the sugar crash, this is your new flex.

What Makes This Irresistible

These muffins are double chocolate—cocoa powder plus chocolate chips—so the flavor hits like a brownie but in a tidy, portable package. The grated zucchini virtually disappears, leaving a soft crumb and bonus moisture.

A mix of oil and yogurt keeps them tender for days, not hours. And with a few smart swaps, you can keep them gluten-free or dairy-free without losing the “wow.”

Servings, Prep time, Cooking time, Calories

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Approx.
Calories: 220 per muffin (standard version)

The Essentials You’ll Need

1 1/2 cups (185 g) all-purpose flour
1/2 cup (45 g) unsweetened cocoa powder (natural or Dutch-process)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon espresso powder (optional, boosts chocolate flavor)
2 large eggs, room temp
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) light brown sugar
1/3 cup (80 ml) neutral oil (avocado, canola, or light olive)
1/2 cup (120 g) plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1 1/2 cups (about 180 g) grated zucchini, loosely packed
3/4 cup (130 g) chocolate chips or chunks, divided
2–3 tablespoons milk (dairy or non-dairy), as needed to adjust batter

How to Put It All Together

Prep your pan: Line a 12-cup muffin tin with liners and preheat the oven to 375°F (190°C). Higher heat = taller domes.
Science.
Dry mix: In a large bowl, whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder until no streaks remain.
Wet mix: In a separate bowl, whisk eggs, granulated sugar, brown sugar, oil, yogurt, and vanilla until smooth and glossy.
Grate and pat: Grate the zucchini on the coarse side. Lightly pat with a paper towel to remove just the excess surface moisture; don’t wring it out bone-dry or you’ll lose that tender crumb.
Combine: Add wet ingredients to dry.
Fold gently until a few flour streaks remain.
Add the stars: Fold in zucchini and 1/2 cup chocolate chips. If batter seems too thick (like cookie dough), stir in 2–3 tablespoons milk to loosen to thick, scoopable consistency.
Fill and top: Divide batter evenly into muffin cups, nearly to the top.
Sprinkle remaining chips over each for that “bakery” look.
Bake: Bake 5 minutes at 375°F (190°C), then reduce heat to 350°F (175°C) and bake 12–15 minutes more, until a toothpick comes out with a few moist crumbs.
Cool smart: Let muffins rest in the pan for 5 minutes, then transfer to a rack. They’ll set up as they cool, so resist wolfing them down.
Or don’t—your call.

Storage Made Simple

Room Temp: Store in an airtight container up to 3 days. Add a paper towel to absorb moisture so the tops stay pleasant, not sticky.
Fridge: Good for 5–6 days.
Bring to room temp or warm 10–12 seconds in the microwave for a gooey chocolate chip experience.
Freeze: Wrap individually and freeze up to 3 months. Thaw at room temp 30–45 minutes or reheat from frozen for 25–35 seconds.

Why You’ll Feel Good Eating This

These muffins give you fiber and micronutrients from zucchini with all the joy of chocolate.

Greek yogurt adds protein and a creamy texture, so you don’t need a stick of butter to get softness. The cocoa brings antioxidants, and you control the sweetness—no sugar bomb required.

It’s like a brownie with better life choices.

Nutrition Stats

Per muffin (estimate): 220 calories; 10 g fat; 30 g carbs; 2 g fiber; 16 g sugar; 4 g protein; 150 mg sodium. Using whole-wheat pastry flour bumps fiber to ~3 g.

Swapping half the chips for chopped walnuts adds healthy fats and an extra gram of protein.

Little Mistakes, Big Impact

Over-drying the zucchini: Squeezing it like it owes you money makes dry muffins. Just pat gently.
Overmixing the batter: This activates gluten and yields tough muffins.
Fold until combined and stop.
Skipping the temperature trick: Starting hot lifts the tops. If you bake low and slow, expect flat hats.
Using old leaveners: Baking soda and powder lose power over time.
Test them or replace every 6 months, FYI.
Too many add-ins: Chocolate chips are fun; structural collapse is not. Cap mix-ins at about 1 cup total.

Other Versions to Try

Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.
Add 1 extra tablespoon milk if batter seems stiff.
Dairy-Free: Swap Greek yogurt for coconut yogurt and use dairy-free chips. Use almond or oat milk to adjust the batter.
Mocha Boost: Stir 1 tablespoon instant espresso into the wet ingredients and finish with a coffee glaze.
Peanut Butter Swirl: Dollop 1 teaspoon warmed peanut butter atop each muffin and swirl with a toothpick before baking.
Whole-Grain: Replace half the flour with whole-wheat pastry flour and add 1 extra tablespoon milk.
Dark, nutty, still tender.
Banana Choco-Zucchini: Replace half the yogurt with mashed ripe banana for extra sweetness and aroma.

FAQ

Do these taste like zucchini?

No. The zucchini melts into the batter and mostly contributes moisture.

The chocolate flavor is front and center, so picky eaters won’t notice—unless you tell them.

Can I reduce the sugar?

Yes. You can cut total sugar by 2–3 tablespoons without wrecking texture.

Keep at least 3/4 cup combined for proper moisture and browning, IMO.

Which cocoa powder is best?

Dutch-process gives a smoother, deeper chocolate flavor and darker color. Natural cocoa works too; just keep the baking soda amount as written.

Do I need to peel the zucchini?

Nope.

Keep the peel for color, nutrients, and ease. Just wash well and grate on the coarse side.

How do I get taller muffin tops?

Fill cups nearly to the brim, start at 375°F for 5 minutes, then drop to 350°F.

Make sure your leaveners are fresh and avoid overmixing.

Can I make these as mini muffins?

Yes. Bake at 375°F for 4 minutes, then 350°F for 6–8 minutes total.

Check early—mini muffins overbake fast.

What if my batter is too dry?

Stir in milk 1 tablespoon at a time until thick and scoopable. Cocoa absorbs liquid, and zucchini moisture varies, so adjustment is normal.

Can I add nuts or seeds?

Absolutely.

Walnuts, pecans, or pumpkin seeds add crunch. Keep total add-ins to 1 cup so the structure stays intact.

Chef’s Final Word

These Double Chocolate Zucchini Muffins punch way above their weight: easy process, big flavor, and a texture that stays soft for days.

Keep the batter thick-but-flowy, respect the hot-then-lower bake, and don’t bully the zucchini. Make a dozen today, stash half in the freezer, and thank yourself next week when your 3 p.m. self needs a hero.