Double Chocolate Zucchini Muffins

Name: Double Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 3 cups zucchini (grated); 1 cup oil; 1 1/3 cups sugar; 3 eggs; 2 teaspoons brewed coffee; 1 tablespoon cinnamon; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup cocoa powder; 2 1/2 cups flour; 1 cup chocolate chips

Double chocolate zucchini muffins combine grated zucchini with cocoa powder for a deeply chocolatey, fudgy crumb that stays moist without tasting overly sweet or veggie-forward.

🌍American 🥗Dairy-Free 🏷️Brunch muffins 🏷️Dairy free 🏷️Dairy free breakfast Double chocolate zucchini muffins

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🏷️Easy brunch recipes

🏷️Quick zucchini muffin recipe

Total

35 min

Servings

24

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Honestandtruly

Ingredients

3 cups zucchini (grated)
1 cup oil
1 1/3 cups sugar
3 eggs
2 teaspoons brewed coffee
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
2 1/2 cups flour
1 cup chocolate chips

11 Ingredients

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Instructions

1
Preheat oven to 350 degrees.
2
Grate zucchini and drain, then set aside.
3
Line 24 regular size muffin cups with cupcake liners, or spray with nonstick spray.
4
In a mixing bowl, add oil, sugar, and eggs. Beat on high for 1-2 minutes.
5
Add coffee, cinnamon, salt, baking soda, and cocoa powder. Mix on low until incorporated.
6
Add flour and mix on low until just a few white streaks remain. Add zucchini, and repeat. Scrape down sides and stir once with a spatula.
7
Add chocolate chips and stir just until distributed.
8
Scoop batter into muffin tins, filling most of the way.
9
Bake at 350 degrees for 20-22 minutes until a cake tester comes clean.
10
Cool for 5 minutes, then serve. Store any leftovers in a tightly sealed container on your counter for up to 3 days.

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Tips & Notes

Pro tips

Squeeze excess moisture from grated zucchini using a clean kitchen towel or cheesecloth before mixing—this prevents a dense, wet crumb.
Don't overmix the batter once you add the dry ingredients; stir just until combined to keep muffins tender.
Use natural cocoa powder (not Dutch-process) for a sharper chocolate flavor that pairs well with the coffee and cinnamon.
Fill muffin cups evenly and bake until a toothpick shows a few moist crumbs; residual heat continues cooking after removal from the oven.

Substitutions

Oil → melted butter (1:1 ratio; adds richness but slightly denser crumb)
All-purpose flour → whole wheat flour (use 1:1; muffins will be slightly earthier and denser)
Cocoa powder → Dutch-process cocoa (milder flavor; use same amount)

Storage & make-ahead

Store cooled muffins in an airtight container at room temperature for up to 3 days, or wrap and freeze for up to 3 months; reheat in a 350°F oven for 10–12 minutes.