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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

While driving by my old neighborhood last week, my kids said they missed living next to our amazing neighbors Jack and Mary. They were always so sweet to all of us and Jack never failed to put bags of fresh produce on our fence from his amazing garden. In the fall, they would bring us loaves of the most delicious chocolate zucchini bread that my kids absolutely loved. My daughter asked if I could try to make Jack & Mary’s yummy zucchini bread so I went in search of a recipe and found one on Joy of Baking that looked good. I adapted the recipe to make muffins so I wouldn’t have to heat up the house with the oven on for an hour. This recipe turned out to be great! Both of my kids loved these moist and delicious muffins and said they were as good as Jack & Mary’s bread ~ I took that as a huge compliment! Thanks for the inspiration, Jack & Mary.

Double Chocolate Zucchini Muffins

How to Make Double Chocolate Zucchini Muffins

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon together in a bowl, stir until well combined. Toss in the chocolate chips and mix.

Whisk together the eggs, oil, sugars, and vanilla together until well combined. Add the zucchini and mix. Slowly add the flour mixture to the sugar mixture until just combined. Spoon evenly into the muffin tin.

Double Chocolate Zucchini Muffins

Place into the oven and bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let them cool for a few minutes before placing them on a cooling rack to continue cooling. Serve & enjoy.

Double Chocolate Zucchini Muffins

 

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

Prep Time: 10 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12

Equipment

Ingredients

  • 1 cup flour
  • ½ cup unsweetened natural cocoa powder sifted
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • ¾ cup mini semi-sweet chocolate chips
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup granulated white sugar
  • ½ cup light brown sugar
  • 1 tsp vanilla extract
  • 1 ½ cups shredded raw zucchini

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
  • Combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon together in a bowl, stir until well combined. Toss in the chocolate chips and mix.
  • Whisk together the eggs, oil, sugars, and vanilla together until well combined. Add the zucchini and mix. Slowly add the flour mixture to the sugar mixture until just combined. Spoon evenly into the muffin tin.
  • Place into the oven and bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let them cool for a few minutes before placing them on a cooling rack to continue cooling. Serve & enjoy.
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Recipe Rating




44 Comments

    1. I did not know that! Please tell Jack and Mary that I hope he is doing
      better and if they ever need anything, don’t hesitate to contact me. I am
      just down the road if they need meals or grocery shopping done or anything!

      Thanks for letting me know. I will be sending prayers their way.

      Pam

    2. I have a question about pears. I am making Pear Relish, the recipe calls for “hard pears, not Bartlets”. Do you have any idea what pear I should look for….they will be ground.

      Thanks for your help….Pam Hills

  1. My mom used to make chocolate zucchini cake when I was younger. I loved it… until I realized I was eating zucchini… then I didn’t like it for awhile (picky kid that I was). Good thing for me I grew out of that before I was in high school!! lol These muffins look fantastic, Pam!

  2. Ah, your neighbor Jack. I have left many comments over the years staing that I wish I had a neighbor like Jack! These zucchini muffins look so delicious, and will be a fun way to use up some of the zucchini I have sitting on my counter!

  3. Wow, I just pulled a Bach of these out of the oven and they are perfection! I wanted to taste them first before I made a double batch to freeze. I will use this recipe again for my double batch, they are melt in your mouth good!! Thanks for sharing

  4. I do lots of baking, and these are the best zucchini muffins by far that I have made. So good, followed recipe exactly. Might have fun with white chocolate chips or some pecans.
    Thanks so much for sharing!!

  5. I made these yesterday when my boys asked me for chocolate cupcakes…we are trying to get the sugar out so I replaced the sugar with date syrup (I used 1/2 cup of date syrup instead of 2 cups of sugar in a double batch) – success!! Thank you for the awesome recipe!

  6. Wow! I just made these with my two girls and these are now a huge family hit. Thank you for sharing.

  7. These were really yummy! I reduced the sugar by half and still thought they were plenty sweet. I also subbed applesauce for the oil. A big hit with my 4-year old too 🙂

  8. So we got a giant bag of yellow squash on the clearance rack for 99¢ and this is just the type of recipe we were looking for. I cut the sugar down a bit, my kids complain if the muffins are too sweet (weird, I know!) and used melted butter because I always use melted butter in muffins. They are super delicious and my son already eyed them and said “I get one in my snack tomorrow, right? I will be making a double batch with the rest of that bag of squash tomorrow.

    1. 5 stars
      5 YEARS LATER- and I still make these all the time! In fact I am making them right now.

  9. This is my “go to” double chocolate Zuchinni muffin recipe. My whole family is clamoring for these muffins. This all came
    About because my husband planted Zuchinni in his garden. Can I just say, we had a few of the Zuchinnis that were bigger than
    My 1 yr. old granddaughter’s leg…..they were HUGE! So what to do with this much Zuchinni? I made these muffins
    All summer long. I’ve had people far and wide begging me for these muffins…..Sad to say…I’m on my last giant
    Zuchinni. My twist on them is to put them in mini bundt pans and put chopped pecans on the top….so happy I found this recipe:)

  10. I’ll be trying out this recipe tomorrow, it looks yummy.
    Please note that you’ve got a pop-up ad that takes up almost a quarter of the screen and it won’t go away! Not cool.

  11. 5 stars
    I have been making these often for the last few years. Everyone raves about how great they are. I double the recipe and frequently put the batter in small loaf pans and give them as gifts. I have tried lots of recipes but these are by far the best. One thing I have change is I do not add the chocolate chips (I use a standard size not the mini) until I have put a small amount of batter in each pan or muffin tin. Then I add the chips to the remaining batter. The reason is wherever the chips touch the bottom they stick.

    1. Marci,

      Thanks for taking the time to let me know. I am so glad your family likes the recipe. Great tip about adding the chocolate chips after you’ve put the batter in the muffin tin. I’ll try it sometime!

      -Pam

  12. 5 stars
    This is my favourite way to eat zucchini……. I used coconut oil for mine and they turned out fantastic!!! Thanks for sharing, these muffins definitely satisfy my craving for chocolate.

  13. 5 stars
    These muffins are absolutely delicious and easy to make!! I used my kitchen aid mixer for the wet ingredients then folded in the dry with the paddle. I’m intermittent fasting so it took every ounce of resistance I had to wait until my 16 hour fast ended today. Great recipe thank you!