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Double Chocolate Zucchini Muffins

These muffins are really moist and easy to make! They are perfect for a snack or breakfast & are freezer-friendly!

Makes 2 dozen muffins.


  • 2 cups (240 g) flour

  • 1 cup granulated sugar

  • 1/2 cup cocoa powder (I like dark cocoa powder)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup butter, melted

  • 2 eggs

  • 1 tsp vanilla extract

  • 3/4 cup milk

  • 1/2 cup sour cream

  • 3/4 cup dark chocolate chips + more for to top

  • 1 medium zucchini, grated (about 1 1/2 to 2 cups)


  1. Preheat the oven to 375 degrees and line a muffin tin with liners. (I recommend melting the butter first thing to let it cool before adding to the other liquid ingredients.)

  2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.

  3. In a smaller bowl or large liquid measuring cup, whisk together the butter, eggs, vanilla extract, milk and sour cream.

  4. Pour the liquid ingredients into the large bowl of dry ingredients and stir until just combined and there are no dry spots of flour. Do not overmix!

  5. Fold in the chocolate chips and zucchini.

  6. Scoop into the muffin tin, only filling up 1/2-2/3 of the way. A cookie scoop makes this much easier (this is the one I use). You really don't want to fill them up very far! I made mine stretch to 2 dozen.

  7. Top with a few chocolate chips (optional).

  8. Bake for 15-20 minutes until a toothpick comes out of the center with moist crumbs. Let cool for 10-20 minutes before eating.


  • I love using a silicon muffin tin! You don't need any muffin liners (unless you want to use them) and the muffins don't stick to the sides of the tin. You simply just place your hand under the muffin tin and pop all of the muffins out. Here's the one I use from Amazon (commissionable link).

  • If you only have one muffin tin, you'll have to do two batches. Cover and store the batter in the fridge until you are ready to make the second batch. You can also use the rest of the batter to make mini muffins or mini loaves if you have the right tins for that! You'll just have to adjust the baking time.

  • This is a big batch of muffins because I wanted to use the full zucchini instead of wasting the other half. If you want to, feel free to half the recipe to make 1 dozen!

  • Freezing instructions: These freeze very well! I usually freeze half of them (1 dozen) in a large ziploc bag. When you are ready to eat, pull out of the freezer and let sit on the counter for 15-30 minutes.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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