These Death by Chocolate Zucchini Muffins are incredibly decadent, with a double dose of chocolate, and packed with zucchini and chocolate chips. These muffins are super moist in the center with a rich chocolate flavor and melted-gooey dark chocolate chips in every bite. To say these chocolate zucchini muffins are decadent – would be an understatement!
These Chocolate Zucchini Muffins…
The first reaction you’ll get from these double chocolate muffins will be… O-M-G!
These Death by Chocolate Zucchini Muffins are absolutely delicious.
They’re so good that you might even want to serve them as a dessert instead of breakfast muffins.
We adore everything and anything made with chocolate… from brownies and chocolate cookies to cakes and more… BUT – they’ll all have to move over!
Simply because these Death by Chocolate Zucchini Muffins are by far the BEST chocolate muffins I have ever had!
How to Make Death by Chocolate Zucchini Muffins?
Simple pantry ingredients allow anyone to make these muffins easily.
Mixed in one bowl, and baked in minutes. Plus, no fancy equipment is required, just a good whisk will do.
Ingredients Needed for Death by Chocolate Zucchini Muffins…
For this recipe, you will need the following ingredients:
(*Full recipe card below!)
- Zucchini – This recipe calls for 2 cups of zucchini (instead of 1 cup) – making them much healthier!
- Cocoa Powder – It is best to use unsweetened cocoa powder.
- Chocolate Chips – We prefer to use Bitter-sweet chocolate chips (65% Cacao) It gives these muffins an amazing flavor of chocolate.
- Cinnamon – some ground cinnamon is added to enhance the flavor of chocolate.
- Extract – of course, vanilla extract goes without saying.
- Butter – This recipe requires butter.
- Eggs – 2 eggs are needed, 1 whole egg plus 1 egg yolk.
- All-Purpose Flour – Like most baked muffins, some flour is required.
- Other – some sugar, salt, and baking soda are needed as well.
What makes them so moist?
It’s no secret! The addition of “zucchini” gives moisture to these muffins.
And oh – how they turned out AMAZING!!
Additional Reasons To Add Zucchini in Chocolate Muffins…
- Zucchini adds nutrients that are hidden in these muffins, making them healthier.
- Zucchini not only adds an incredible amount of moisture to this recipe but it is completely hidden in these muffins.
- Plus, since the cocoa powder and the bitter-sweet chocolate chips take over, no one will ever know there is zucchini in them.
- I usually keep zucchini in my fridge, all year long. So adding zucchini to this recipe was a no-brainer.
- In addition, adding fresh vegetables to a muffin recipe is always a bonus, especially when serving to kids.
BEST PART? … each muffin is only 246 Calories! 😉
Common Q & A…
1. Do We Need To Scrape the Skins Off?
We prefer to lightly scrape the skins off the zucchini. It’s something our mom always did. But if they’re organic, it’s not required.
2. Should We Shred or Grate the Zucchini?
It’s so much easier when we use a mini veggie chopper to mince the zucchini. We prefer to mince rather than grate it. It’s quick and easy and saves time. A mini veggie chopper is very convenient to use, but not required.
3. Can We Add Something on Top?
Yes, you certainly can. If you are considering making them as the “main dessert” simply coat the tops of each muffin with your choice of powdered sugar, chocolate ganache, sweet glaze, or chocolate frosting! (It’s the best!)
Trust me, they will take these muffins to a whole new level.
These Chocolate Zucchini Muffins are incredibly light and decadent alone.
Death by Chocolate Zucchini Muffins goes perfectly with a cup of coffee, tea, or milk. Enjoy them as a rewarding treat or to satisfy a chocolate craving.
Best of all – the kids will never know there’s a hidden secret ingredient in them.
You have to try these Death by Chocolate Zucchini Muffins and let me know how they turn out for you!
Quick Notes and Tips!
1. You will need about 2 medium zucchinis or 3 small ones. You will need 2 cups (packed) with zucchini.
2. No need to squeeze out the water from the zucchini. For this recipe, these muffins need the excess liquid in the zucchini to make them super moist in texture.
3. Store zucchini muffins in a sealed container at room temperature, for up to 2 days. Best to keep them in the refrigerator, this will stay fresh longer, up to one week, if they last that long.
4. Finally, allow muffins to cool completely before freezing. Store them in freeze zip-lock bags. They freeze beautifully.
Another great recipe to try is our Triple Chocolate Zucchini Bread! It never disappoints!
Plus, our Mint Chocolate Chip Zucchini Brownies – these are decadent too!
More Delicious Muffins with a “Hidden” Vegetable Inside? … try these:
- Cinnamon Sweet Potato Muffins
- Lemon Zucchini Poppy Seed Muffins
- Cinnamon Pumpkin Muffins
- Paleo Banana Chocolate Chip Muffins
- 1 + 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup of sugar
- 1 egg, plus 1 egg yolk
- 1/2 cup (1 stick) melted unsalted butter
- 1 tsp. vanilla extract
- 2 cups packed grated zucchini ( 2 medium-size)
- 2/3 cup bittersweet chocolate chips (65% cacao)
- Preheat oven to 350 degrees F (180C). Line the muffin pan with paper cupcake liners and lightly spray each one with some cooking spray. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, whisk together sugar and egg, and egg yolk until smooth, about 1 minute. Add (sightly cooled) melted butter and vanilla extract and continue to whisk until smooth. Whisk in the zucchini, and slowly add in the flour mixture, until all the flour mixture is well incorporated, about 2 minutes or 50 strokes. Finally, fold in the chocolate chips.
- Using an ice cream scoop, pour into the muffin cups evenly and fill them to the top.
- BAKE for 28 to 33 minutes, some ovens vary, therefore check on them after 25 minutes. Muffins are done when the toothpick comes out clean.
- Remove from oven and allow to cool for a few minutes.
- Makes: 12 chocolate zucchini muffins
Serving Size:1 muffin
Amount Per Serving: Calories: 246Total Fat: 11.5gCarbohydrates: 35gFiber: 2.2gSugar: 22gProtein: 3.5g
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Thanks for stopping by!
Happy and Healthy Baking! 🙂
xo Anna and Liz
|Serving size: 1 muffin|
|Amount per serving|
|% Daily Value*|
|Total Fat 11.5g||15%|
|Saturated Fat 7.2g||36%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2.2g||8%|
|Total Sugars 22g|
|Vitamin D 7mcg||33%|
|*The % Daily Value (DV) tells you how much a|