Double Chocolate Zucchini Muffins

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These double chocolate zucchini muffins are moist, fudgy, and one of my favorite ways to use up an abundance of zucchini. They have enough rich chocolate flavor to feel like dessert but are also completely acceptable for breakfast or an easy snack. You can make them with regular eggs or use flax eggs and dairy-free chocolate for a vegan version. I’ve made them both ways plenty of times and they’re just so good!

This post was originally published on February 2, 2021 and updated on August 13, 2026.

The muffins that stuck around.

We are in the height of zucchini season right now and why is it that I always have 40 zucchini ready at the exact same time? Not complaining, mind you; more muffins for me!

I’ve made these muffins for longer than I can remember. The recipe originated when I was prepping muffins for camping. My sis looooves a chocolate zucchini muffin, and she followed a vegan diet for over ten years, so for many years I made these with ground flaxseed + warm water as an egg alternative and dairy-free chocolate to accomodate her. She isn’t strict anymore, so occasionally if I don’t have ground flaxseed, I’ll use eggs. Either way, this recipe is in the frequent rotation every summer, especially as part of my camping prep!

These muffins are super moist thanks to 2 1/2 cups of shredded zucchini and, as a chocolate lover, I can confidently say they’re some of the best chocolate muffins I’ve ever made. Don’t be alarmed by the amount of zucchini, you’re doing it right! These muffins are like… 1/2 zucchini, 1/2 other stuff. Seriously SO freaking good. They’re pretty forgiving too, so feel free to adjust quantities based on your preferences.

Do yourself and your friends a favor and whip up a batch of these double chocolate chip zucchini muffins. You won’t regret it!

What You’ll Need to Make Double Chocolate Zucchini Muffins:

• Dry ingredients: All-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt make up the base of the muffin batter.
• Granulated sugar for a bit of sweetness, I like to use the organic cane sugar from Costco.
• Oil: Melted refined coconut oil works great, or a neutral vegetable oil or avocado oil can also be used.
• Use 2 regular eggs, or make flax eggs with 2 tablespoons ground flaxseed and 5 tablespoons warm water. Let the flax mixture sit for about 5 minutes so it has time to thicken. You can usually find ground flaxseed in the baking aisle, oatmeal section, or natural foods section of the grocery store.
• Pure vanilla extract helps round out the chocolate. You can also use vanilla bean paste if you want a slightly richer vanilla flavor.
• Use about two medium zucchini. No need to peel them first. Gently blot away some of the excess moisture after shredding, but don’t squeeze it dry.
• Dark chocolate chunks: I’m a chunk over chip girlie. I love the big pockets of melty goodness when you bite into a chunk. Sometimes I buy chunks or chop up a dark chocolate bar! You can absolutely use chips. Use dairy-free chocolate if you’re making the vegan version.

How to Make these Moist Chocolate Zucchini Muffins:

Preheat the oven to 425°F and line a 12-cup muffin pan with paper liners. In a large bowl, stir together the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chunks.

If you’re using flax eggs, mix the ground flaxseed with warm water in a separate bowl and let it sit for about 5 minutes to thicken. Whisk that together with the oil, sugar, and vanilla.

Pour the wet ingredients into the dry and gently fold everything together, taking care not to overmix. The batter will be thick at this point, which is exactly what you want.

Shred the zucchini using a food processor with the shredding attachment or a box grater. Place the grated zucchini on a paper towel to absorb some of the moisture, but don’t squeeze it dry. Fold it into the chocolate batter. It will look like a LOT of zucchini at first, but keep folding until evenly combined.

Once the zucchini is evenly mixed in, divide the batter between the 12 prepared muffin cups. Fill each almost all the way, then add a few extra chocolate chips on top, if desired.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven or taking the muffins out. Bake for another 14-5 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let them cool slightly before digging in.

Just LOOK at that fudgy center. 🤤 Get me an iced coffee and about four of these STAT.

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

Double Chocolate Zucchini Muffins

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• Author: Erica Baty
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12–14 muffins 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

These fudgy double chocolate zucchini muffins are vegan and a perfect way to use up summer zucchini. Rich enough for dessert, totally acceptable for an easy breakfast or afternoon snack.

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Ingredients

Units USM Scale 1x2x3x

• 2 large eggs OR 2 tablespoons ground flaxseed + 5 tablespoons warm water
• 2 1/2 cups shredded zucchini (about 2 medium zucchini)
• 1 cup all-purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup dark chocolate chunks (or chips)
• 1/2 cup coconut, vegetable or avocado oil (melted if needed)
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract

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Instructions

1. Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or spray with nonstick cooking spray.
2. If using flax eggs, whisk together the ground flaxseed and warm water in a small bowl and set aside for at least 5 minutes to thicken. If using regular eggs, skip this step.
3. Shred the zucchini using a food processor fitted with the shredding attachment or a box grater. Use a paper towel and gently squeeze to absorb some (not all!) of the moisture. 
4. In a large mixing bowl, stir together 1 cup flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder and ½ teaspoon salt. Stir in 1 cup chocolate chips or chunks.
5. In a separate bowl, whisk together 2 eggs (or prepared flax eggs), ½ cup oil, ⅔ cup sugar and 1 teaspoon vanilla.
6. Carefully fold the wet ingredients into the dry ingredients, taking care not to overmix. The batter will be thick. Fold in the shredded zucchini. It will look like a LOT of zucchini, that’s okay!
7. Divide the batter evenly among the prepared muffin cups, filling each almost all the way. Sometimes I have exactly the right amount of batter for 12 muffins, occasionally I’ll make 2-3 more in a separate muffin pan. Sprinkle extra chocolate chips on top, if desired.
8. Bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean.

Let them cool for a few minutes, then DIG IN!

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Notes

Make them vegan: Make flax eggs by combining 2 tablespoons ground flaxseed with 5 tablespoons warm water, then let the mixture sit for at least 5 minutes before adding it to the batter. Also use dairy-free chocolate chips or chunks.

Make them gluten-free: Swap the cup of flour with a cup of 1:1 gluten free flour blend

Refer to above blog post for ingredient information, step-by-step photos, and answers to frequently asked questions.

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Nutrition

• Serving Size: 1 muffin (using ground flaxseed)
• Calories: 247
• Sugar: 14.8 g
• Sodium: 137.5 mg
• Fat: 15.6 g
• Carbohydrates: 27.3 g
• Fiber: 4.2 g
• Protein: 3.1 g
• Cholesterol: 0 mg

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