Double Chocolate Zucchini Muffins
These Double Chocolate Zucchini Muffins are rich, moist and packed with chocolate flavor. Made with oat flour, zucchini and chocolate chips, they’re an easy one-bowl recipe that’s perfect for breakfast, snacks or even dessert!
These Double Chocolate Zucchini Muffins are my favorite way to use summer zucchini, especially when I’m craving chocolate!
Zucchini adds incredible moisture without adding noticeable flavor, creating soft, fluffy muffins with a tender cake-like texture.
Like my chocolate zucchini bread, they’re made with oat flour, cocoa powder and plenty of chocolate chips, so they’re rich, chocolatey and surprisingly easy to make in just one bowl.
These muffins are soft, fluffy and packed with big chocolate flavor. They’re made with whole grain oat flour, which lends a tender cake-like texture that I adore.
Craving more muffins? Be sure to try my oat flour zucchini muffins and carrot oat flour muffins. They’re gluten-free and completely delicious!
Why you’ll love this recipe
- Double chocolate flavor. Cocoa powder and chocolate chips create rich chocolate flavor in every bite.
- Moist and tender texture. Zucchini adds moisture while oat flour creates a soft, fluffy crumb.
- Easy one-bowl recipe. The batter comes together quickly with simple pantry ingredients and minimal cleanup.
- A delicious way to use zucchini. Nobody will guess these muffins are packed with vegetables.
- Naturally gluten-free. Made with oat flour instead of all-purpose flour.
- Perfect for meal prep. These muffins store and freeze beautifully for easy breakfasts and snacks.
Recipe ingredients
- Oat flour. If you’ve never used oat flour, you’re in for a treat. It’s got all the goodness of whole grains, it’s naturally gluten-free, and it lends a soft texture that I adore. It’s readily available at most stores or find out how to make oat flour in my easy tutorial!
- Zucchini. You’ll need a pound of zucchini, or about 2 medium. You can grate them or process them into smaller pieces in the food processor, and it may be done up to 2 days in advance. The best news is that you don’t need to squeeze out the excess liquid before adding it to these chocolate zucchini muffins!
- Coconut oil. This adds moisture to the muffins. Sub with whatever type of oil you have on hand.
- Maple syrup. I tested these muffins with coconut sugar and maple syrup, and maple syrup made a huge difference in flavor and texture. Sub with honey as desired.
- Eggs. The eggs provide structure to the muffins.
- Almond milk. I use unsweetened almond milk, but any dairy or non-dairy milk will work in this recipe.
- Unsweetened cocoa powder. This adds plenty of chocolate flavor to the muffins!
- Chocolate chips. I used mini dark chocolate chips to boost the chocolate flavor. Use your favorite dairy or non-dairy variety.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
These double chocolate zucchini muffin recipe come together in one bowl with simple ingredients and about 15 minutes of prep time.
Pro tip: There’s no need to squeeze the moisture from the zucchini. The extra moisture helps keep the muffins soft and tender.
See the recipe card below for full instructions.
- Grate the zucchini.
- Whisk the wet ingredients until combined.
- Add the dry ingredients to the wet ingredients, whisking until well combined.
- Fold in the zucchini and chocolate chips.
- Divide the batter evenly between (12) standard muffin cups.
- Bake at 400 degrees for about 15 minutes.
Tips for success
- No need to squeeze the zucchini before adding it to the batter.
- Measure oat flour by spooning it into the measuring cup and leveling it off.
- Use freshly grated zucchini for the best texture.
- Don’t overmix the batter once the dry ingredients are added.
- Bake just until a toothpick inserted in the center comes out with a few moist crumbs attached.
Storage
- Store double chocolate zucchini muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave before serving.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Double Chocolate Zucchini Muffins
Ingredients
- 1/3 cup coconut oil or sub with your favorite
- 2/3 cup pure maple syrup
- 2 large eggs
- 1/3 cup unsweetened almond milk or any dairy or non-dairy milk
- 1 teaspoon pure vanilla extract
- 2 cups oat flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups grated zucchini about 1 lb. or 2 medium
- 1/3 cup mini dark chocolate chips or your favorite
Instructions
- Preheat the oven to 400 degrees and place paper liners in (12) cavities of a standard muffin pan.
- In a large bowl, vigorously whisk the coconut oil, maple syrup and eggs until frothy, about 30 seconds. Add the almond milk and vanilla and whisk until combined.1/3 cup coconut oil, 2/3 cup pure maple syrup, 2 large eggs, 1/3 cup unsweetened almond milk, 1 teaspoon pure vanilla extract
- Add the oat flour, cocoa powder, baking powder, baking soda and salt, and whisk until incorporated an no lumps remain.2 cups oat flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Fold in the grated zucchini and chocolate chips until well incorporated, then divide the batter equally between the (12) muffin cups and top with the chocolate chips.2 cups grated zucchini, 1/3 cup mini dark chocolate chips
- Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from heat and cool for 10 minutes on a wire rack. After 10 minutes, remove the muffins from the pan and cool completely. Enjoy!
Notes
- Pro tip:There’s no need to squeeze the moisture from the zucchini. The extra moisture helps keep the muffins soft and tender.
- This recipe originally included whole wheat flour, but I modified it to include oat flour because I prefer the soft, fluffy texture that it lends.
- Store muffins in an air tight container at room temperature for 2 days or refrigerate for up to 1 week. You may also freeze them for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
24 Comments on “Double Chocolate Zucchini Muffins”
Just made these for the first time and they are delicious! I substituted the coconut oil for vegetable oil and the muffins came out perfectly. I also made the oat flour using the provided recipe and it came together very quickly. Thanks!
I’m so glad that you enjoyed these Zoe and thanks so much for your review! 🙂
These were a hit for me! Easy to make, just slightly sweet, and light. I’ve been raving to my friends about this find. One thing is they don’t rise too much, so add more to the cup, it’s all good! Would love to try other variations, can you recommend anything other than chocolate?
Thank you for your review and I’m glad you enjoyed the muffins! I have many other muffin recipes — you can find them by typing muffins in the search bar. 🙂
These are fantastic!
I’m glad you enjoyed them Millie!
What can I use in place of the maple syrup? We don’t like maple over here. We also can’t do coconut sugar due to a coconut allergy.
And I want to make these into mini muffins. How long should I bake them?
Thanks!
You can use regular granulated sugar or honey if you prefer. Also, I never bake mini muffins, but I would bake at 350 degrees and check them after 9-10 minutes. They shouldn’t take much longer than that.
Definitely need to try this recipe! It looks so good, easy, healthy, and honestly quick!!!! Thank you for sharing! Definitely going to be giving these a try!
I hope you love them as much as we do! 🙂
Can I use another oil
You sure can — any type of oil will work.
I love all the seasonal produce this time of year too, and I agree, it can be overwhelming! I just want to buy and eat it all while I can! These muffins look delicious! Love that you made them healthier, and you’re right, chocolate and zucchini are a wonderful pairing!
Thanks Leanne and I hope you get your fill of all the summer produce! 🙂
I’m totally with you on zucchini – it’s such an awesome veggie! One of my favorites for sure. I love the idea of sneaking it into some chocolate muffins. And I am the same way at the farmers’ market… give me all the produce! 🙂
I never want summer to end! 🙂
Chocolate zucchini muffins, or loaf, is the BEST. I’m loving that these are whole grain, too! I just made your oatmeal chocolate chip zucchini loaf the other day, with some frozen shredded zucchini. So good, and the kiddos loved it to! Can’t wait to try this one!
I’m so glad to hear that you liked the loaf — that recipe is my favorite (although these are close). 🙂 Thanks Katherine!
I’m envious of your farmer’s market hauls! We don’t have the best farmer’s markets here in Reno, but the ones in Tahoe are pretty decent.
LOVE these muffins so much! And also a huge fan of the versatility of zucchini. I definitely need to make these soon!
My aunt lives in Reno and says the same thing about the markets…I know the one in Truckee is pretty good!
Your photos are gorgeous, Marcie! I will admit that I’m not usually a fan of zucchini in baked goods, but these muffins look too delicious to resist. I love how thick and fluffy these turned out. And I bet these smelled SO good when baking, too!
Thank you so much Gayle! I swear you can’t taste any zucchini in these…the chocolate reigns supreme. 🙂
These muffins look so chocolatey and delicious and would make a great sweet snack or even breakfast 🙂
Thank you Natalie! We love them any time of day. 🙂