These Double Chocolate Zucchini Muffins are soft, moist, and perfectly sweetened with mashed banana and maple syrup. They’re packed with zucchini and chocolate flavor, so easy to make, and the perfect little treat to enjoy especially when zucchini is in season!

Double Chocolate and Zucchini = Match Made in Heaven

If you have a ton of zucchini to use then you HAVE to make these muffins!

I love a good zucchini recipe! It’s honestly such a versatile ingredient whether you’re making a zucchini banana bread or enchiladas you can throw some zucchini in just about anything, haha!

These Double Chocolate Zucchini Muffins are my new favorite way to bake with zucchini! They’re full of rich, chocolatey flavor and turn out so soft and moist thanks to a combination of olive oil, greek yogurt, and mashed banana. I included everything you need to know about ingredients and substations below so be sure to give this post a quick read and then make these muffins as soon as you can!

— Ashlea

Garden Overflowing with Zucchini? Here are a Few More Delicious Recipes

double chocolate zucchini muffin ingredients

Helpful Ingredient Notes and Substitutions

Greek Yogurt: this keeps the muffins moist and tender! I like to use whole milk Greek yogurt for this recipe, but you could swap it for low-fat or even a dairy-free yogurt if you prefer.
Olive Oil: I prefer to use olive oil in these muffins but you could also swap it for avocado oil or another neutral oil of your choice.
Banana: the riper your bananas, the sweeter your muffins will taste! Don’t love bananas? Swap them for applesauce.
Maple Syrup: sweetens the batter. Honey will also work, if preferred.
Eggs: you’ll need two large eggs to give the muffins some structure.
Vanilla Extract: a necessity in any baked good!
Flour: need to keep this recipe entirely gluten free? you can swap the all-purpose flour for a gluten free cup for cup flour instead. My favorite gluten free flour replacement to use is CUP 4 CUP GLUTEN FREE FLOUR. It always work well for me as a 1 to 1 swap for all-purpose flour. Please note that you cannot substitute almond flour, coconut flour, or cassava flour 1:1 in this recipe.
Cocoa Powder: to add rich, chocolate flavor to the batter. Both Dutch-processed and regular cocoa powder will work for these chocolate zucchini muffins.
Baking Soda: a leavener, this helps the muffins rise, becoming tall and fluffy. Make sure your baking soda is fresh for the best results.
Zucchini: make sure to grate and squeeze out any excess moisture from fresh zucchini before adding it to the batter.
Chocolate Chips: these create the indulgent, double chocolate flavor we’re going for here. Swap the dark chocolate chips with milk chocolate, semi-sweet, or white chocolate chips. Look for dairy-free options, if needed.

chocolate chips and zucchini being stirred into batter

My Tips for the Best Muffins

Use a box grater to grate the zucchini – the easiest way to get shredded zucchini is to use a box grater! It’s quick and easy and doesn’t require you to take out your food processor.
There’s no need to peel the zucchini before grating – because the exterior is pretty thin, you likely won’t notice it, plus there’s some good nutrients in the skin!
Use a clean kitchen towel to remove excess water – if the recipe calls for removing excess water from the (like this one!) you can place the grated zucchini into a clean kitchen towel and then twist and squeeze until most of the water has been removed.
Be sure to line your muffin pan – this prevents sticking and makes clean up easy.
Add extra chocolate chips – if you want each muffin to have a few chocolate chips on the top, press a few pieces into the top of each muffin before placing them in the oven.

How to Store, Freeze, and Reheat

I like to make a batch or two of these muffins during my weekly meal prep for quick options throughout the week. Store them in the fridge to keep them fresh. Or, if you don’t think you’ll be able to eat them all in 2-3 days, freeze them instead!

You have two options when you’re ready to reheat:

My preferred method is to wrap one or two muffins in foil and let them reheat in a 350-degree oven for 10-12 minutes until they are warmed through. They’ll taste just like a fresh batch straight out of the oven!
If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!

More Delicious Muffin Recipes

I hope you give this Double Chocolate Zucchini Muffins recipe a try! It’s rich, chocolatey, and secretly nutritious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Double Chocolate Zucchini Muffins

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Author: Ashlea Carver
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Double Chocolate Zucchini Muffins start with a naturally sweetened, cocoa-powder-infused batter. Then, we include plenty of chocolate chips for a rich flavor. Soft, moist, and sweet, they’re so tasty you’ll forget they’re full of veggies!

Ingredients

Units Scale

1/2 cup whole milk greek yogurt
1/4 cup olive oil
1 1/2 cups mashed banana, roughly 3-4 large bananas
1/2 cup maple syrup
2 eggs
1/2 tablespoon vanilla extract
1 1/4 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping cup grated zucchini, with all water removed
1/2 cup dark chocolate chips (plus more for the top)

Instructions

Preheat oven to 350 degrees and line a muffin tin with parchment paper liners.
In a large mixing bowl add the greek yogurt, olive oil, mashed banana, maple syrup, eggs, and vanilla extract. Stir until well combined.
Next, add the flour, baking soda, cocoa powder, and salt to the bowl. Stir until well combined.
Fold the grated zucchini and chocolate chips into the batter.
Transfer the batter to the prepared muffin tin. If you would like, sprinkle extra chocolate chips on top of each muffin.
Bake the muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Serve the muffins warm and enjoy on their own or with softened butter.