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zucchini muffins

Double Chocolate Zucchini Muffins

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: Dessert or Breakfast


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



  • 1 medium zucchini
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2/3 cup plain Greek yogurt
  • 2 tablespoons coconut oil, melted (see note)
  • 3/4 cup chocolate chips


  1. Preheat oven to 350. Spray a muffin tin 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.
  4. In a large bowl, combine the flour, cocoa, and baking powder, then set aside.
  5. In a smaller bowl, beat the sugar, egg, vanilla, yogurt, and melted coconut oil until combined.
  6. Add the zucchini to the wet ingredients.
  7. Fold in the flour mixture and chocolate chips until just combined.
  8. Scoop out into 12 muffin tins and bake for 15-18 minutes.


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.

Keywords: Dark Chocolate Zucchini Muffins