Triple Chocolate Zucchini Muffins Recipe

This post may contain affiliate links. Read our disclosure policy here.

Have an abundance of zucchini to use up…either fresh from the garden or some that you’ve preserved? These Chocolate Zucchini Muffins are so good!

Chocolate Zucchini Muffins Recipe

Chocolate Zucchini Muffins Recipe

Summer isn’t the only time to make zucchini goods, if you preserved your abundance by freezing the extras you might have several bags full left like I do! I also like to dehydrate my zucchini. It takes up much less space (and electricity) to store than the frozen zucchini and it’s very easy to reconstitute and add to recipes just like this one. If you are looking for a good way to preserve your zucchini harvest this year or next, I would highly recommend looking into that.

This Chocolate Zucchini Muffins recipe is simple and can be made with regular flour or gluten free. We make it with or without frosting. (Frosting for more of a dessert and no frosting for more of a muffin!)

Chocolate Zucchini Muffins Recipe

For the frosting I use with this recipe I make the frosting from my Zucchini Brownies recipe. It’s good either way but the frosting really gives it that extra chocolate flavor. (Triple Chocolate!) This recipe can also be frozen (without the frosting), you can make these in advance and be able to pull them out for breakfast or snacks later.

Chocolate Zucchini Muffins Ingredients

Chocolate Zucchini Muffins Recipe
5 from 1 vote

Chocolate Zucchini Muffins Recipe

These muffins are a great way to use up extra shredded zucchini you may have in your freezer. They are a tasty treat that is a perfect way to add some extra veggies in your diet!


  • 1/2 cup Butter
  • 1/4 cup Oil
  • 1 cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk
  • 2 1/2 cups Flour you can use All Purpose Gluten Free Flour
  • 1/4 cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 cups shredded Zucchini
  • 1 cup Chocolate Chips


  1. In a large bowl, mix the butter (softened), oil, sugar, eggs, milk, and vanilla. Cream together.
  2. Add in the flour, cocoa, baking soda, baking powder, salt and stir.
  3. Mix in the zucchini and chocolate chips to the batter until blended.

  4. Drop with a muffin scoop into a greased muffin tin or one lined with cupcake liners.

  5. Bake at 350 degrees for 20 minutes in an oven or until a toothpick comes out clean. (Bake the gluten free version slightly longer)

  6. Enjoy these muffins warm or cold, if you have extras you can easily freeze them for later.

Chocolate Zucchini Muffins

How Can I Make These Zucchini Muffins Healthier?

If you want to make healthy chocolate zucchini muffins, you could add white whole wheat flour instead of regular white flour and your family likely won’t be able to tell the difference. You could also leave our part of the white sugar and sub it with your favorite sugar alternative. You could also add sugar free chocolate chips.

How Can I make these Zucchini Muffins Gluten-Free or Dairy Free?

To make these dairy-free, simply swap out the butter for a butter alternative or shortening. Instead of regular milk, you could use almond milk, coconut milk, or another milk alternative. Be sure and use dairy free chocolate chips as well.

For gluten free zucchini muffins, use a good All Purpose Gluten Free Flour blend. This recipe doesn’t really need xantham gum because it has eggs as a binder. Swap out half of the sugar for brown sugar to give the muffins more moisture.

Do zucchini muffins need to be refrigerated?

We don’t refrigerate extra muffins, we store them in a sealed bad or container and store them on the counter…if they don’t all get eaten right away!

How do I get my muffins to rise higher?

You can add a little bit more baking powder to this recipe if you’d like a higher more “bakery style” muffin.

Need more zucchini recipes besides these Double Chocolate Zucchini Muffins to make with your fresh or frozen zucchini? Here are some of our favorites:

We LOVE zucchini in our house and I’ve got a whole page on the blog dedicated to my Quick Zucchini Recipes. Make sure to check it out and discover something new and delicious!

Does your family enjoy muffins for breakfast?


This recipe for Chocolate Zucchini Muffins was originally shared on Little House Living in April 2014. It has been updated as of August 2022.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Funny,I just made a carrot/zucchini cake,thinking I need to use up some of my frozen zucchini. These muffins seem like a good idea..I’d have to frost them..hubby likes cupcakes better than muffins!!

  2. This looks divine! The years that our squash/zucchini plants produce well- well, they produce really well those years! I purchased a used slicer/shredder attachment for the KitchenAid and zip loads of squash through it for faster freezing prep.

  3. After shedding the zucchini do you do anything else before freezing? Drain or pre portion? I never tried this.

  4. Another idea for shredded zucchini adding them to soups especially Italian ones like minestrone. My husband likes it better since he really can’t taste it (not a fan of squash). Especially since they don’t get slimy after a while.

  5. I made these. Flavor was good, but mine were a little dry. Any ideas about that? Thought maybe I should add some applesauce.

    1. I haven’t had that trouble yet with this recipe but yes, I would try adding a little more applesauce and see if that helps. We are at a very low altitude here so that could make a difference.

  6. I had lots of leftover zucchini and always need a good, easy snack for my toddler. I made these this morning and love them! I left out the chocolate chips & didn’t ice them (again for the babe), and they are perfectly sweet-enough. I only needed 13 minutes in my oven. Yum! I’ll make these again. Thank you for sharing the recipe!

  7. Yes, please I’ll take one of these 🙂 Chocolate and veggies together-my kids would totally eat these sweet morsels! Stopping by from the making Mondays link party!

  8. I’m pinning these to try. I didn’t know if the zucchini would make it taste different. A guy I work with said ya can’t even taste it. Yum! Thanks for sharing.

  9. That picture looks so decadent. I’m craving these muffins right now. And the fact that it includes zucchini is an added bonus. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  10. Hi Merissa – Oh gosh, these look delicious! Thanks so much for sharing with the Let’s Get Real Party.

  11. Hello Merissa,
    Made these choc-zucchini muffins today. Thank-you for your recipe.
    They were somewhat dry and the zucchini did not spread out evenly when mixed–kind of clumped in little blobs. Still, the taste is good.
    Will try them again, BUT need to add ??? applesauce? How about mixing the zucchini in with the flour? OR, should i spread it out more when adding it the batter? (ie. it was a tad clumped from squeezing out the moisture). Thanks for any help you can suggest. We have a gas oven, and our altitude is about 5000 feet. Many Thanks!

  12. Yum! I definitely will be making these! I love zucchini bread, and the addition of chocolate just makes it sound that much better. Pinning!

  13. I love these muffins, Merissa! Goodness knows I am always looking for more recipes to use up all our garden zucchini 😉 And any recipe using chocolate and zucchini is a winner in my book!

  14. I love chocolate and zucchini together and this looks like a great new way to enjoy those flavors! Love that I can leave off the frosting for a breakfast treat and add it for an afternoon snack or dessert – yum!

  15. Wow, these zucchini cupcakes look heavenly. The chocolate frosting would be a must for me.
    Thanks for sharing,

  16. I was just going out to find a recipe for chocolate zucchini bread and this popped up at the Inspire Monday Linky Party. Thank you for this. My mother made a chocolate zucchini bread when I was younger.

  17. How can this be healthy when it looks so good?! lol! Thanks for sharing. Stopping by from Totally Terrific Tuesdays Link Party 🙂

  18. We actually have some zucchini in our fridge right now that needs to be used up. Thank you for sharing your recipe with us at Merry Monday!

  19. These look so yummy Merissa! I love zucchini bread and muffins 😉 Thank you so much for linking this up to our Bewitchin’ Projects Block party last week. You are one of my features tomorrow over at RecreatedDesigns Hugs, Lisa

  20. I’m liking that chocolate all over. 🙂 I think lots of others did too since you were voted most popular on Inspire Me Monday. Congrats! 🙂

  21. 5 stars
    We made these and they were divine! We did add 1 teaspoon of ground espresso to boost the chocolate flavor. They were moist and quite tasty. We made them dairy free and gluten free.

  22. When using dried Zucchini how much do you use. If recipe calls for 2 cups fresh shedded zucchini how much dried zucchini would you use.

    1. I use around the same amount once it’s rehydrated. So if the recipe calls for 2 cups, I’d add just under 2 cups to a bowl, rehydrate it and use that in the recipe. Although I usually don’t measure and just eyeball it and it turns out fine. 🙂

  23. Hi Merissa,
    These muffins sound good.
    I made your zucchini breakfast cookies and the blueberry zucchini loaf, both gluten free. I use light buckwheat flour and usually use 2-3tsp. of baking powder to help them rise and not be so dense. Since I don’t like really sweet things for breakfast or for dessert, I always cut the sugar in half. The loaf is good spread with butter. 🙂
    Thanks for all the recipes and tips.

    1. Where do you get your light buckwheat flour from? I love using it to bake but my family doesn’t like the color. I agree with you on cutting the sugar in half. I usually do it if I think the recipe can handle it!

      1. I buy my light buckwheat flour at Bulk Barn. (I live in Ontario, Canada) Most of their flours are organic. It also comes in dark and I believe sprouted. I bought sprouted flour once and it was a disaster!
        I can usually purchase my gluten-free flours on sale or with a coupon at Bulk Barn. Buckwheat is not overly expensive and I buy the flakes to make “oatmeal” and also use them to top fruit crisps.
        I’ll be using fair trade, 71% cacao chocolate chips when I try the muffins. I love dark chocolate!!!