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Best Fudgy Double Chocolate Zucchini Muffins (Easy Recipe)

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These fudgy double chocolate zucchini muffins are dense, rich, and intensely chocolatey, with a perfect brownie-like texture. The shredded zucchini melts into the batter, adding moisture and nutrients without any detectable vegetable flavor, making them a secret weapon for picky eaters.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt (full-fat preferred)
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
  2. Shred and squeeze the zucchini: Wash and trim the ends, then shred using a box grater or food processor. You should have about 1 ½ cups. Transfer to a clean kitchen towel, gather the corners, and twist firmly to squeeze out as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until evenly combined.
  4. In a large bowl, whisk together the wet ingredients: eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and creamy.
  5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix.
  6. Fold in the squeezed zucchini and ¾ cup of the chocolate chips (reserve ¼ cup for topping). The batter will be thick and fudgy.
  7. Divide the batter among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 18 minutes.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For best texture, let cool at least 10-15 minutes before serving.

Notes

Do not skip squeezing the zucchini dry—excess moisture will make muffins gummy. Measure flour correctly by fluffing, spooning, and leveling. Use room temperature eggs for better emulsification. Do not overmix the batter. Check oven temperature with an oven thermometer for accuracy. Let muffins cool properly for best texture.

Nutrition

Keywords: double chocolate zucchini muffins, fudgy zucchini muffins, healthy chocolate muffins, easy zucchini recipe, chocolate zucchini muffins

Find it online: https://eliplate.com/best-fudgy-double-chocolate-zucchini-muffins-easy-recipe/