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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
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!)
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 Recipe
- 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
In a large bowl, mix the butter (softened), oil, sugar, eggs, milk, and vanilla. Cream together.
Add in the flour, cocoa, baking soda, baking powder, salt and stir.
Mix in the zucchini and chocolate chips to the batter until blended.
Drop with a muffin scoop into a greased muffin tin or one lined with cupcake liners.
Bake at 350 degrees for 20 minutes in an oven or until a toothpick comes out clean. (Bake the gluten free version slightly longer)
Enjoy these muffins warm or cold, if you have extras you can easily freeze them for later.
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:
- Easy Cinnamon Zucchini Cake Recipe
- Easy and Soft Zucchini Cookies Recipe
- Chocolate Chip Zucchini Cookie Bars
- Blueberry Zucchini Bread Recipe
- The Best Zucchini Muffin Recipe
- Healthy Zucchini Breakfast Cookies
- Banana Zucchini Wheat Muffins
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.