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Best Double Chocolate Zucchini Muffins (One Bowl)

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These double chocolate zucchini muffins are rich, moist, and deeply chocolatey, with hidden zucchini that adds tenderness without any vegetable taste. Made in one bowl with no mixer, they’re perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado oil work)
  • ½ cup (120ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated zucchini, not squeezed
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (85g) dark chocolate chunks (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini on the large holes of a box grater until you have about 1 ½ cups loosely packed. Set aside—do not squeeze out the liquid.
  3. In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until no lumps remain.
  4. Make a well in the center of the dry ingredients. Add eggs, vegetable oil, buttermilk, and vanilla extract. Whisk until just combined—batter will be thick and slightly lumpy. Do not overmix.
  5. Fold in the grated zucchini gently with a rubber spatula until evenly distributed.
  6. Fold in semi-sweet chocolate chips and dark chocolate chunks (if using), reserving about ¼ cup of chocolate chips for topping.
  7. Divide batter evenly among the 12 muffin cups, filling each almost to the top. Sprinkle reserved chocolate chips over the batter.
  8. Bake on the middle rack for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Allow at least 15 minutes of cooling before serving.

Notes

Do not squeeze the zucchini dry—its moisture is key for tenderness. Use room temperature eggs and buttermilk for best texture. For a dairy-free version, use dairy-free buttermilk (almond or oat milk with 1 tsp lemon juice) and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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