If you’re looking for a moist, decadent and chocolate lovers dark chocolate zucchini muffins recipes, you’ve come to the right place!
Disclosure: This blog post contains affiliate links for products or services I think you’ll like. This means if you make a purchase from one of these links, The Birch Cottage will make a small commission at no additional cost to you. All opinions expressed are 100% my own.
I love zucchini. Just about any way you cook it, I love it. I’ve also discovered I love zucchini as a pasta substitute (zoodles), thanks to Misty Blue and her spiralizer attachment.
But, that’s a story for another day!
Today, I’d like to share my Dark Chocolate Zucchini Muffins recipe with you. I’ve made a lot of zucchini bread and muffins in my life and this recipe has got to be my favorite (and my new go to) chocolate version.
How to Make Decadent Dark Chocolate Zucchini Muffins
These muffins could be called a lot of things: Double Chocolate Zucchini Muffins, Chocolate Chip Zucchini Muffins, Chocolate Zucchini Muffins and maybe even “Best Ever Dark Chocolate Zucchini Muffins.”
What You Need:
You’ll find a recipe card at the end of this post with the specific quantities for each ingredient and the instructions to make the Dark Chocolate Zucchini Muffins. First, though let’s cover the basics of what you need as well as some tips and tricks to make your muffins a family favorite, too.
Kitchen Tools Needed:
- 2 Mixing Bowls
- Mixing Spatula
- Measuring Cups
- Measuring Spoons
- Liquid Measuring Cup
- Muffin Pan
- Batter Scoop
- All-purpose Flour
- Hershey’s Dark Cocoa Powder
- Sea Salt
- Oil (vegetable, canola, melted coconut, etc.)
- Brown Sugar
- Vanilla Extract
- Dark Chocolate (or semisweet) Chocolate Chips
Tips for Making and Storing Dark Chocolate Zucchini Muffins
Here are a few tips for making the best ever zucchini muffins:
- Preheat the oven to 425F. You’re gonna bake your muffins for 5 minutes at this temperature and then turn the oven down to 350F to finish baking.
- Oil your pan with cooking spray or use cupcake liners.
- No mixer is needed.
- Don’t over mix the the wet ingredients. Just mix until well blended. You may have some lumps from the brown sugar, that’s okay.
- Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before eating.
- Muffins may be reheated in the microwave for a few seconds.
- You may also bake this recipe as a bread. See NOTE in the recipe.
Dark Chocolate Zucchini Muffins
- 1 cup all-purpose flour
- 1/2 cup Hershey's Dark Cocoa
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs room temperature
- 1/4 cup unsalted butter melted
- 1/2 cup oil or melted coconut oil
- 3/4 cup light brown sugar packed
- 1 tsp vanilla extract
- 1-1/2 cups zucchini shredded
- 1 cup dark chocolate chips divided
- Preheat oven to 425°F. Coat regular muffin pan with non-stick cooking spray or use cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract and brown sugar. Stir until smooth. Some lumps are okay.
- Add the dry ingredients to the wet ingredients and stir to combine. Stir in the shredded zucchini just until combined. Stir in 3/4 cup of the dark chocolate chips.
- Spoon batter into prepared muffin pan. Sprinkle the remaining 1/4 cup of dark chocolate chips over the top of the muffins.
- Bake at 425°F for 5 minutes. After 5 minutes, keep muffins in the oven and lower the temperature to 350°F. Bake for 10-15 more minutes or until a toothpick inserted into the center of the muffins comes out mostly clean. Keep in mind that you may have some melted chocolate on the toothpick from the chocolate chips, which is perfectly fine.
- Remove muffin pan from the oven and set on a wire cooling rack for 15 minutes. Carefully remove the muffins from the pan and continue to cool on the wire rack.
- Make sure the butter is melted and slightly cooled first.
- Likewise, if you use coconut oil, be sure the oil is melted and slightly cooled first.
- Muffins will keep on the counter, in an airtight container for up to 4 days.
- Muffins also freeze well. To freeze, cool completely and place in the freezer on a tray until completely frozen. Then transfer frozen muffins to a freezer bag or container. Freeze for up to 3 months. Let thaw in refrigerator overnight and bring to room temperature before eating. May also be microwaved for a few seconds.
- Coat a regular bread or loaf pan with nonstick cooking spray.
- Bake bread in 425°F oven for 5 minutes and continue baking for 40-50 minutes.
- Let bread cook in pan for 15 minutes on wire rack, then remove from pan by sliding a butter knife along the edge of the bread. Let cool completely on wire rack.
- To freeze bread, once completely cooled, wrap in plastic wrap and aluminum foil.
More Recipe Ideas
Before you leave, or maybe I should say, while you’re still visiting The Birch Cottage, you might also want to check out these family favorite recipes:
If you liked this Dark Chocolate Zucchini Muffins recipe, please share this with a friend or Pin it for later.
Til next time…
P.S. Don’t forget about these handy free printable Baked with Love gift tags, too: