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Double Chocolate Zucchini Muffins

Double chocolate zucchini muffins that bake up ultra-fudgy with a deeply cracked top, tender dark crumb, and melted chocolate chips tucked inside. This easy chocolate muffin recipe turns squeezed zucchini into bakery-style richness—finished with glossy pools of melted chips on top.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Zucchini and chocolate
  • 1.5 cups zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips, divided

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Set the pan on a sheet pan for easy transfer.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined. The mixture should look uniformly dark with no powdery streaks.
Mix wet ingredients
  1. Beat eggs, granulated sugar, vegetable oil, sour cream, and vanilla extract together in a separate bowl until smooth. Stop when the batter looks glossy and fully blended.
Combine batter
  1. Stir the wet ingredients into the dry ingredients until just combined, with no dry flour remaining. Do not overmix—thicker batter is the goal.
  2. Fold in grated and squeezed dry zucchini and ¾ cup of the chocolate chips. The zucchini should be evenly distributed throughout the batter.
Fill and top
  1. Divide batter evenly among the muffin cups, filling each about ¾ full. The batter should mound slightly to encourage a bakery-style rise.
  2. Top each muffin with the remaining chocolate chips. Press them in lightly so they stay visible at the surface.
Bake and cool
  1. Bake at 350°F for 20–22 minutes until a toothpick comes out with a few moist crumbs—do not overbake. Look for a deeply cracked top and glossy chocolate pools near the edges.
  2. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. They should release easily while staying fudgy in the center.

Notes

For the deepest chocolate pockets, use zucchini that’s grated and squeezed dry until it feels fairly light, then fold it in gently. Store airtight at room temperature up to 2 days or refrigerate up to 4 days; freeze up to 2 months. If you want a slightly lighter texture, use full-fat Greek yogurt in place of sour cream.