There’s something magical about sneaking vegetables into dessert—especially when it results in a rich, moist, chocolatey treat. That’s exactly what these Double Chocolate Zucchini Muffins offer. I first made them on a Sunday afternoon, looking to use up a zucchini from the garden. The result? A batch of decadent muffins that vanished before they even cooled. Packed with cocoa, naturally sweetened, and made tender with zucchini and banana, they’re a treat you can feel good about sharing with your family. Whether you’re baking for a school snack, a wholesome dessert, or just a chocolate craving, this recipe hits the sweet spot without the guilt.
Table of Contents
Table of Contents
Why You’ll Love These Double Chocolate Zucchini Muffins
Hidden Veggies Without the Fuss
Zucchini might not be your go-to baking ingredient, but in these muffins, it brings moisture, subtle sweetness, and zero detectable veggie flavor. It blends right in, making this recipe perfect for picky eaters or anyone looking to sneak more nutrients into their day. Zucchini’s water content helps keep the muffins soft and moist without relying on extra oil or butter, making them a naturally healthier baked good.
These muffins are perfect for fans of our Chocolate Chip Zucchini Muffins or anyone who loved our popular Carrot Zucchini Muffins. They build on those same wholesome foundations but double down on the chocolate for a richer flavor.
Balanced Sweetness for Anytime Indulgence
Unlike overly sugary store-bought muffins, these strike the ideal balance. The sweetness comes from honey, maple syrup, and banana, creating a natural flavor that won’t spike your energy and leave you crashing. You can even go dairy-free or gluten-free with easy substitutions like almond milk or gluten-free flour, making them suitable for a variety of diets. Whether you’re pairing them with your morning coffee or serving them for dessert, they satisfy your chocolate craving in a wholesome way.
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Double Chocolate Zucchini Muffins: Moist, Rich, and Guilt-Free
These Double Chocolate Zucchini Muffins are rich, moist, and secretly packed with wholesome ingredients like shredded zucchini, banana, and whole wheat flour. The perfect healthy indulgence!
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips (dairy-free if desired)
Instructions
1. Preheat oven to 350°F. Line 12-cup muffin tin with cupcake liners and spray with nonstick cooking spray.
2. Squeeze shredded zucchini to remove excess water using a paper towel.
3. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
4. In another bowl, combine coconut oil, sweetener, vanilla, and egg. Mix until smooth.
5. Stir in zucchini, banana (or applesauce), and almond milk. Mix well.
6. Gradually add dry ingredients to wet ingredients. Stir until just combined.
7. Fold in chocolate chips gently.
8. Divide batter into liners evenly.
9. Bake for 22–25 minutes or until a toothpick inserted comes out clean.
10. Cool for 5 minutes in tin, then transfer to wire rack to cool completely.
Notes
Use gluten-free flour for a gluten-free version.
Make sure to squeeze zucchini well to prevent soggy muffins.
Top with extra chocolate chips before baking for a pretty finish.
Store in an airtight container up to 3 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
The Ingredients You’ll Need for These Double Chocolate Zucchini Muffins
Simple, Wholesome Ingredients You Already Have
You don’t need anything fancy for these double chocolate zucchini muffins—just everyday pantry staples. Here’s what you’ll need to bring them together:
- 1¼ cup whole wheat pastry flour or white whole wheat flour (or sub gluten-free if needed)
- ⅓ cup unsweetened cocoa powder for that rich chocolate base
- 1 tsp baking soda and ¼ tsp salt to help the muffins rise
- 2 tbsp coconut oil, melted and cooled, or you can use olive oil
- ⅓ cup honey, maple syrup, or agave nectar for natural sweetness
- 1 tsp vanilla extract to enhance the chocolate flavor
- 1 large egg
- 1 cup shredded zucchini, from about 1 medium zucchini
- 1 ripe banana, mashed (or substitute with ¼ cup unsweetened applesauce)
- ½ cup unsweetened vanilla almond milk
- ½ cup chocolate chips, regular or mini, and dairy-free if desired
These ingredients work together to deliver a moist, tender muffin with bold chocolate flavor and a boost of nutrients from the zucchini and banana.
Easy Substitutions and Allergy-Friendly Options
The beauty of these double chocolate zucchini muffins is how adaptable they are. Need to keep them dairy-free? Just use a plant-based milk and dairy-free chocolate chips. Want to go gluten-free? Opt for a 1:1 gluten-free flour blend or oat flour.
You can also swap the banana for applesauce if you prefer a more neutral flavor or don’t have bananas on hand. The coconut oil can be replaced with any mild cooking oil like avocado or canola, though we love the subtle sweetness coconut adds.
Baking Tips and Techniques for Moist Double Chocolate Zucchini Muffins
Avoiding Soggy Muffins: Tips That Actually Work
If you’ve ever bitten into a soggy muffin, you know how disappointing it can be. The key to perfect double chocolate zucchini muffins is handling moisture properly—especially from the zucchini.
Always squeeze the shredded zucchini thoroughly with a paper towel to remove excess water before mixing it into the batter. Zucchini holds a surprising amount of moisture, and skipping this step could result in dense or gummy muffins.
Next, make sure your banana or applesauce is well-mashed and measured properly. Overripe bananas can make your muffins overly wet if you don’t keep the ratio in check.
Baking at 350°F for 22–25 minutes is ideal. You’ll know your muffins are ready when a toothpick inserted into the center comes out clean. Don’t overbake, though—it can dry out the chocolate crumb and cause the muffins to lose their soft texture.
If you’re into baked snacks with a fluffy yet nutritious finish, you’ll also love these Carrot Cottage Cheese Cookies—a great example of veggie-rich baking done right.
How to Get Bakery-Style Rise and Flavor
One thing that separates bakery muffins from homemade is that beautiful dome top. For that pro look, don’t overmix the batter once you’ve combined the wet and dry ingredients. A few gentle folds are all it takes.
Let your muffins rest for 2–3 minutes in the tin before transferring them to a cooling rack. This allows the structure to set and prevents them from collapsing.
If you want to take your chocolate flavor even further, sprinkle a few extra chocolate chips on top of the batter before baking. It not only enhances the visual appeal but gives an extra melty burst in every bite.
Looking for more indulgent veggie-packed bakes? Try the Luscious Lemon Zucchini Bread or Baked Parmesan Zucchini—proof that zucchini works just as well in savory or sweet!
Storage, Freezing & Serving Suggestions for Double Chocolate Zucchini Muffins
Keeping Muffins Fresh All Week
Once your double chocolate zucchini muffins have cooled, you can store them in an airtight container at room temperature for up to 3 days. To extend freshness, line the container with a paper towel and layer another one over the muffins. This helps absorb any excess moisture—especially helpful when baking with ingredients like zucchini or banana.
For longer storage, refrigerate them for up to a week. Just make sure to let them return to room temperature or warm them for a few seconds in the microwave to bring back that soft, melt-in-your-mouth texture.
If you’re a fan of make-ahead baking, don’t miss these Chocolate Chip Zucchini Muffins—they store beautifully and are equally satisfying.
Freezing and Serving Tips for Busy Days
Double chocolate zucchini muffins freeze like a dream. Simply wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag. Label and freeze for up to 3 months. When you’re ready to enjoy, thaw at room temperature or microwave for 20–30 seconds for a warm treat that feels freshly baked.
These muffins make excellent additions to lunchboxes, meal-prep breakfasts, or even a post-dinner sweet. They’re especially perfect paired with a warm drink on chilly mornings or served with Greek yogurt and berries for a more balanced snack.
If you’re looking for more baked goods that freeze well, check out the Carrot Cottage Cheese Cookies or explore the freezer-friendly Zucchini Recipes section for more ideas.
Whether you enjoy them straight from the oven or weeks later from the freezer, these double chocolate zucchini muffins prove that chocolate and veggies make the ultimate duo.
FAQs about Double Chocolate Zucchini Muffins
Why are my zucchini muffins soggy?
Zucchini naturally holds a lot of moisture. To avoid soggy muffins, be sure to squeeze out the excess water using a paper towel or cheesecloth before mixing it into the batter.
How long do you bake chocolate zucchini muffins?
Bake them at 350°F for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Why do people put zucchini in muffins?
Zucchini adds incredible moisture and texture without overpowering flavor. It also sneaks in nutrients, making it a healthier choice for baking.
Are veggies made great double chocolate muffins healthy?
Yes, when made with wholesome ingredients like whole wheat flour, zucchini, banana, and natural sweeteners, double chocolate zucchini muffins can be a balanced and nutritious treat.
Conclusion
These Double Chocolate Zucchini Muffins are the ultimate way to sneak in veggies without sacrificing flavor. Moist, rich, and filled with hidden goodness, they’re a family-approved favorite in my kitchen. From the wholesome ingredients to the melty chocolate chips, every bite is a treat you’ll feel great about serving. Whether you’re baking for picky eaters or just craving a healthier indulgence, this recipe delivers.
Want more ways to enjoy zucchini? Try these other reader-favorite creations like my Chocolate Chip Zucchini Muffins or the decadent Zucchini Brownies with Chocolate Glaze next!
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