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Easy Double Chocolate Zucchini Muffins (One Bowl)

double chocolate zucchini muffins - featured image

Rich, fudgy, and incredibly moist double chocolate zucchini muffins made in one bowl. A happy accident turned into a beloved recipe that hides a full serving of veggies in every bite.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) shredded zucchini, gently packed, not squeezed
  • 1 cup (180g) semi-sweet chocolate chips, divided

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. Wash zucchini, trim ends, and grate using the medium side of a box grater. Measure 1 ½ cups loosely packed shreds. Do not squeeze out the liquid.
  3. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt until no lumps remain.
  4. Make a well in the center of the dry ingredients. Add eggs, vegetable oil, and vanilla extract. Stir with a rubber spatula until just combined (batter will be thick).
  5. Fold in shredded zucchini (with its liquid) and ¾ cup of chocolate chips until evenly distributed. Batter will loosen slightly.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle remaining ¼ cup chocolate chips on top.
  7. Bake for 18–22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not squeeze the moisture out of the shredded zucchini—it’s essential for moist muffins. For best results, use room temperature eggs and fresh baking soda. Muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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