Double Chocolate Zucchini Muffins

^{This post may contain affiliate links. Please read my Disclosure & Disclaimer Policy for more information.}

These Double Chocolate Zucchini Muffins are loaded with fresh shredded zucchini and the perfect balance between chocolate and spice.

Preparing these Double Chocolate Zucchini Muffins

I love making these muffins with fresh zucchini from the garden, found in abundance during the summer and fall months. What better way to utilize zucchini than mixing it with chocolate to create a tasty Double Chocolate Zucchini Muffin?!

There are a few simple steps to follow when preparing the zucchini for this recipe. First, scrub the zucchini clean to remove any dirt, I personally use a vegetable scrubber. Slice the zucchini horizontally in half, then remove any seeds. Next, slice the zucchini vertically, cutting the zucchini small enough to fit within a food processor, or to be shredded by a cheese grater.

Place the shredded zucchini into a colander, pressing down with a clean towel to squeeze out some water. However, don’t squeeze out all the water as the fluids in the zucchini help to keep the muffins moist.

How To Properly Store These Mouth-Watering Muffins

Store the muffins in an airtight container. You may freeze these muffins for up to three months. 

Print Recipe

5 from 1 vote

Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are loaded with shredded zucchini and the perfect balance between chocolate and spice.

Prep Time15 minutes mins

Cook Time25 minutes mins

Cool Time15 minutes mins

Total Time55 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 15 muffins

Ingredients

• 2 cups zucchini shredded
• ½ cup milk
• ½ cup avocado oil
• 2 eggs pasture raised
• 2 teaspoons vanilla extract
• ½ cup chocolate chip
• 1 ½ cup organic flour
• ¾ cup coconut sugar
• 3 tablespoons cocoa powder
• 3 teaspoons ceylon cinnamon
• 1 teaspoon baking soda

Instructions

• Preheat oven to 350° F. Coat the muffin pan with a light spray of avocado oil, set aside.
• Shred the zucchini, letting it dry out in a colander by pressing out any extra liquid.
• Combine the milk, avocado oil, eggs and vanilla extract into a large bowl, mix well. Once combined, add the zucchini and chocolate chips.
• In a separate, medium-sized bowl, combine the flour, coconut sugar, cocoa powder, cinnamon and baking soda.
• Stir the dry ingredients into the wet ingredients until thoroughly combined.
• Evenly divide batter into sprayed muffin pan, placing about ½ cup batter into each muffin tin.
• Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes. Enjoy!

Notes

Store the muffins in an airtight container. You may freeze the muffins for up to three months.