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Ultra Moist Double Chocolate Zucchini Muffins (One-Bowl Recipe)

Close-up of two moist chocolate zucchini muffins stacked, one broken open to show the texture, topped with chocolate chips.
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Discover the secret to baking ultra moist, rich double chocolate zucchini muffins using a simple one-bowl method. These fudgy treats hide shredded zucchini, making them a perfect, guilt-free option for breakfast, snacks, or dessert that your family will love.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour or whole wheat flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup milk or buttermilk
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until combined. This is your dry mixture.
  3. In a separate medium bowl, whisk together the eggs, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Add the milk and mix gently with a spatula until just combined. Do not overmix.
  5. Fold in the grated zucchini and the 1 cup of chocolate chips until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze excess liquid from the grated zucchini using a clean kitchen towel or paper towels; this prevents soggy muffins.
  • For a richer flavor, substitute half of the all-purpose flour with white whole wheat flour.
  • These muffins freeze well. Cool completely, place in an airtight container, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-zucchini-muffins-moist-double-chocolate/