If you want a delicious way to use extra zucchini, try these double chocolate zucchini muffins. They are soft, fudgy, and packed with chocolate chips and toffee bits. Even the pickiest eaters won't be able to tell that there's a hidden veggie inside!
The post for double chocolate zucchini muffins was first published in August 2015. It was updated with new photos and extra tips in September 2025.
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Zucchini season is here, and while most people are picking them from their gardens, I'm over here supporting the market. I've attempted gardening, but I have a black thumb, and it never ends well for my plants.
So when I want to bake chocolate chip zucchini bread or muffins, I head straight to the store or farmers market for my veggies.
Muffins are always a favorite around here, so I decided to make chocolate zucchini muffins with the last few in the fridge. Not too long ago, I made chocolate zucchini donuts that were a hit. So I used that recipe as a base for these double chocolate muffins.
They baked up so light and fluffy, while being fudgy and loaded with melty chocolate chips and toffee bits. You would never guess that a green veggie is what makes them so moist and delicious.
Why You'll Love This Recipe
- They're rich, fudgy, and loaded with chocolate chips, so they taste like a bakery treat fresh from the oven.
- Your kids will devour them without realizing there's zucchini inside. That makes you feel like you've pulled off a sneaky mom win.
- They are easy to make. Plus, leftovers taste great the next day with a hot cup of coffee.
Key Ingredients
To make this chocolate zucchini muffin recipe, you need a few basic ingredients. You will also need bags of chocolate and toffee, and a fresh zucchini.
- Butter: We use unsalted butter in all our recipes because it allows me to control the amount of salt.
- Light Brown Sugar: Sweetens the batter. Make sure you are firmly pressing it into the measuring cup.
- Zucchini: You need one cup of finely shredded zucchini. I have found that a medium vegetable will yield a little more than that. As long as it isn't dripping, there is no need to squeeze out the excess moisture with a paper towel.
- Greek Yogurt: Adds a soft, moist texture to the muffins. If you prefer sour cream, feel free to use that.
- Buttermilk: Provides the liquid in the batter.
- All Purpose Flour: This provides structure to the muffin batter. Fluff and spoon the flour or use a kitchen scale for accurate measurements.
- Spices: I love adding cinnamon and nutmeg to any zucchini recipe because they add that warm, spicy flair.
- Leavening Agents: The use of baking powder and baking soda allows the batter to rise as it bakes.
- Unsweetened Cocoa Powder: I usually buy Hershey's special dark cocoa. It adds a dark color and rich flavor to baked goods. Feel free to use any Dutch-processed cocoa.
- Mixins: The centers of these muffins are gooey and decadent, thanks to the addition of mini chocolate chips and toffee bits.
How To Make Chocolate Zucchini Muffins
Get ready to make this double chocolate zucchini muffin recipe in under 30 minutes. It's a delicious and quick breakfast option for your chocolate lovers that also helps use up your extra green veggies.
- Make the batter. Beat the soft butter and sugar in a large bowl. Add the egg, vanilla extract, yogurt, and grated zucchini and mix again. Slowly add the dry ingredients and buttermilk until a thick batter forms, then stir in the mixins.
- Fill the muffin pan. Use a large spoon to divide the batter evenly into 18 greased muffin cavities.
- Add extra chocolate. Sprinkle the tops of the muffins with extra mini semi-sweet chocolate chips. It's not necessary, but it makes them look extra pretty.
- Bake and enjoy. Place the muffin tin in a preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the pan and place on a wire rack to cool.
Storage Recommendations
Store the leftover muffins in a tightly sealed container or bag on the counter for 2-3 days.
Freeze cooled muffins in a freezer-safe container for 1-2 months. Just be sure to thaw them (either in the fridge or at room temperature) before serving.
BruCrew Tips
For the best results in your kitchen, be sure to follow our recipe tips.
- Spray your muffin tins with nonstick spray with flour. Make sure to wipe out any excess spray on the sides. The muffin batter must be able to "grab onto" the sides of the pan.
- Line the pan with cupcake liners for a more effortless and cleaner removal. I prefer to grease my pan so I don't lose any muffin goodness on the papers.
- Use a box grater or food processor fitted with a grating disc to shred zucchini. It's fine to leave the skins on, as they add fiber and nutrients to your recipes.
- Do not squeeze the water from grated zucchini. This recipe needs the moisture from the veggies. The only time you would remove some is if the veggie seems extra wet.
- A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
- Loosen the muffin tops from the pan right away. The melted toffee bits will start to cool and "glue" the edges of the muffin to the pan.
- Reheat cooled muffins in the microwave for 10-15 seconds for a warm, gooey treat.
More Zucchini Recipes
- Double Chocolate Zucchini Bread
- Zucchini Blueberry Muffins
- Chocolate Zucchini Cake
- Banana Zucchini Bread
- Lemon Zucchini Muffins
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Double Chocolate Zucchini Muffins
If you're searching for a delicious way to use up extra zucchini, these double chocolate zucchini muffins are the perfect solution. They are soft, fudgy, and packed with chocolate chips and toffee bits. Even the pickiest eaters won't be able to tell that there's a hidden veggie inside!
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded zucchini, packed
- ⅔ cup plain Greek yogurt
- ⅓ cup buttermilk
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour (240g)
- ½ cup snsweetened dark cocoa powder
- 1 cup toffee bits
- 1 ¼ cups mini chocolate chips, divided
Instructions
- Preheat the oven to 400°F. Spray muffin tins with nonstick baking spray and wipe the excess out with a paper towel.
- Beat the butter and sugar until light and creamy. Add the egg, vanilla, zucchini, and yogurt and mix until combined.
- Sift together the salt, cinnamon, nutmeg, baking powder, baking soda, flour, and cocoa powder. Slowly add the dry mixture and buttermilk to the wet ingredients until a thick batter forms.
- Stir in the toffee bits and 1 cup mini chocolate chips. Spoon the batter evenly into 18 muffin cavities. Sprinkle the top of the batter with the extra chocolate chips.
- Bake for 15-16 minutes. Do not over-bake. As soon as you take the pan out of the oven, use a knife to loosen the muffin tops from the pan because as the toffee cools, they will stick. Place the muffins on a wire rack to cool before storing in a sealed container on the counter.
Notes
- Spray your muffin tins with nonstick spray with flour. Make sure to wipe out any excess spray on the sides. The muffin batter must be able to "grab onto" the sides of the pan.
- Line the pan with cupcake liners for a more effortless and cleaner removal. I prefer to grease my pan so I don't lose any muffin goodness on the papers.
- A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
- Loosen the muffin tops from the pan right away. The melted toffee bits will start to cool and "glue" the edges of the muffin to the pan.
- Reheat cooled muffins in the microwave for 10-15 seconds for a warm, gooey treat.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 221mgCarbohydrates: 36gFiber: 2gSugar: 22gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Chels+R. says
Those look mighty tasty! I sure wish I had been able to plant a garden this year, but we were moving. Next year for sure!
Nancy says
I love zucchini anything in the summer. After seeing this recipe I'm sitting here wishing I had some so I could make this for your niece and nephew who will be here tomorrow. 🙂
Johlene@FlavoursandFrosting says
LOL regarding the black thumb! Sounds like me 🙂
These muffins are calling my name... 🙂
Jocelyn says
You should probably answer...just saying. 🙂
Alex Caspero MA,RD (@delishknowledge) says
What a great way to use up leftover zucchini! Love the addition of double chocolate- beautiful 🙂
Jen | Baked by an Introvert says
I'm loving all the creativity I've been seeing with zucchini. Never would have thought to put it in a muffin. Great idea. And a double chocolate muffin at that. Go ahead and send me a dozen!!
Aimee @ ShugarySweets says
You crack me up with your black thumb. These muffins are on my baking list for tomorrow!!
Jocelyn says
Hahaha! Yeah, I just can't do it! I forget to water things! LOL! I hope you and your family enjoyed the muffins!
Jessica @ A Kitchen Addiction says
Such a great way to use up all the zucchini that is available right now! Wish I had one to go with my coffee!
Jocelyn says
Girl, these are so good with coffee. Not that I would know or anything. LOL!
Dorothy @ Crazy for Crust says
You had me at chocolate for breakfast!
Jocelyn says
Hahaha! That gets me every time too!!! 🙂
Julie | Small Green Kitchen says
I too shop the farmers market or grocery store for veggies. Our HOA will not allow us to grow them. Boo.
Just so you know, I've been thinking about these muffins since I saw them this morning. All day long. I will probably dream about them tonight. They looks so incredibly delicious and chocolatey!
Jocelyn says
I'm thinking that if you are still thinking about these muffins you should probably just make them instead!!! Totally worth it!!
Jessica @ Sweetest Menu says
Wow! What delicious looking muffins! Can't believe there's zucchini hidden in there - this is the perfect way to eat veggies! hehe
Jocelyn says
I know, right? Gotta love it when there is a healthy veggie coated in yummy chocolate!!!
Kelly - Life Made Sweeter says
Love the double chocolate in these muffins! I have a black thumb too but this year my zucchini is actually flourishing and these muffins are the perfect way to use some up. They look fantastic, Jocelyn!
Jocelyn says
Glad I'm not alone with my black thumb! Kudos to you and your thriving plant...one of these days I'll try again. Maybe...
Julie @ Julie's Eats & Treats says
Zucchini TIME! YES! These muffins look terrific. Love all that chocolate!
Jocelyn says
Woo hoo! Gotta love the end of summer time and all the fantastic zucchini recipes popping up everywhere!!!
tanya says
These look great! I am sure my son would devour these! I make a carrot and zucchini muffin that my son(he is 5 and a really picky eater) absolutely loves. Muffins are a great way to add in those veggies.
Jocelyn says
Oh, those do sound good! I'll have to look for them!
Medha @ Whisk & Shout says
These are so decadent but pack a healthy punch because of the zucchini! Love!
Jocelyn says
That's right...healthy punch under all that chocolate and toffee. Wink, wink!!!
Gayle @ Pumpkin 'N Spice says
Oh wow do these muffins look fantastic, Jocelyn! I've never had a chocolate zucchini muffin before. Love these!
Jocelyn says
Oh, girl! You definitely need to try a chocolate zucchini muffins and soon!! You will love them!!!
Joan Hayes says
YES, these look so fantastic! I love zucchini muffins (especially with chocolate chips), but these look like the most chocolatey, decadent ones I've seen yet! I love that you put Greek yogurt in them too. 🙂 I can't wait to make these!
Jocelyn says
There is just something about zucchini muffins! I hope you and your family enjoy these ones 🙂
Beth says
The toffee and mini chocolate chips sealed the deal for me!!
Jocelyn says
Is there any other way? LOL!
Melissa says
We love muffins and also have a lot of zucchini we don't know what to do with. Now I have my answer. Yum!
Jocelyn says
Sounds to me like you have a date with some zucchini 🙂
Mir says
If you think you have a black thumb, we should talk. I've killed a cactus. Seriously, cannot keep anything alive. I'd really up your ego about gardening.
These muffins look so intensely chocolatey!
Jocelyn says
Hahaha! Love it...I too have killed a cactus!