These double chocolate zucchini muffins or donuts are the perfect way to use up your leftover squash! They’re super easy to make and filled with chocolate!

zucchini muffins
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I’ve been loving the abundance of zucchini lately. Between zucchini pasta, zucchini pizza boats, and zucchini fries, I’d never made anything sweet with it. Since I wasn’t sure how Alex would react to (yet another) dinner of zucchini, I decided to try it in a muffin recipe. I ended up making them pretty chocolatey because… why wouldn’t you?

These muffins are so chocolatey, no one would ever guess you’re hiding a vegetable inside! I learned that my 9-year-old foster son will eat anything chocolate, so this has been a great way to sneak zucchini into his diet! We’ve convinced him these are cupcakes and they count as dessert! If you want a lower carb option, try my almond flour zucchini bread!

Vegan Mocha Muffins

Tips for perfect double chocolate zucchini muffins

  • As directed, mix the dry ingredients and wet ingredients separately, then combine them. This ensures that everything is evenly mixed without the batter getting over mixed.
  • Squeezing the excess water out of the zucchini helps prevent soggy muffins.
  • Once the muffins have been removed from the oven, let cool for 2 minutes, then carefully remove the muffins from the pan and let cool on a wire rack. If muffins cool in the pan, they can get soggy.
double chocolate zucchini muffins

How to Measure Shredded Zucchini

Cut the ends off of a zucchini and shred it on a large box grater. Place the zucchini in a clean towel or strong paper towel, and squeeze out any excess water.

shredded zucchini

After the water has been squeezed from the zucchini, add the shreds to a 1 cup measuring cup, and gently pack until full.

shredded zucchini

For this recipe, you’ll want one firmly packed cup of zucchini. Measure it after you squeeze the moisture out. Keep i mind you do not need to peel the zucchini.

How to Make Zucchini Donuts

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Double Chocolate Zucchini Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 muffins or 10 donuts 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: Dessert or Breakfast
Print Recipe

Description

These double chocolate zucchini muffins or donuts are the perfect way to use up your leftover squash! They’re super easy to make and filled with chocolate! 

Ingredients

Units Scale
  • 1 medium zucchini (about 1 firmly packed cup of shredded zucchini)
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2/3 cup full fat plain Greek yogurt
  • 2 tablespoons coconut oil, melted
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with muffin liners or spray a donut pan with non-stick spray.
  2. Grate the zucchini using a medium-sized box grater.
  3. Once the zucchini is grated, place it in a thick paper towel or cheesecloth and squeeze to get excess water out of the zucchini. You should have one firmly packed cup of squeezed zucchini.
  4. In a small bowl, combine the flour, cocoa, baking powder, and salt, then set aside.
  5. In a large bowl, beat the sugar, egg, vanilla, yogurt, melted coconut oil until combined. Stir in the zucchini.
  6. Add in the flour mixture and chocolate chips and stir until just combined. (Do not over mix.)
  7. Scoop the batter into 12 muffin cups and bake for 15-18 minutes or transfer the batter to a donut pan and bake for 12-15 minutes or until a toothpick inserted comes out clean.
  8. This recipe can make 12 muffins or 10 donuts.
  9. If you want to add a chocolate glaze, melt 1/4 cup of chocolate chips with 1 tablespoon of coconut oil. Dip the donuts or muffin tops in the glaze to coat the top.

Notes

I updated this recipe in June 2020, and recommend adding coconut oil for a more dense, fudgy texture. To keep these lower in fat, feel free to leave it out if desired.

I know, it’s hard to let them cool before digging in. The chocolate is so perfectly melty. I think next time I’ll try using mini chocolate chips.

zucchini muffins

Each muffin has just under 200 calories. You could get them down to about 150 calories if you half the chocolate chips. These really are loaded with chocolate chips… but that’s part of why they’re awesome. Still. Choose your own adventure.

Don’t forget to pin these so you can make them later! If you’re looking for more ways to use zucchini, here are a few of my favorite recipes, like this vegan zucchini bread.

zucchini fries

Oven-Baked Zucchini Fries

zucchini pizza bites

Zucchini Pizza Bites