Chocolate Zucchini Muffins

Rich and fudgy Chocolate Zucchini Muffins with double the chocolate! Serve these for breakfast, dessert or a midnight snack. And don’t forget to make a few extra to stash in the freezer for later!

Some years my garden goes wild with zucchini. I never complain because it means more Zucchini Bread and Blueberry Zucchini Muffins to fill my freezer. Today’s chocolate zucchini muffin recipe is an all time favorite!

Rich, fudgy, Double Chocolate Zucchini Muffins recipe #zucchini #chocolate #muffins #breakfast

Why this Recipe Works

  • Amazingly moist. Shredded zucchini and sour cream bring plenty of moisture to these chocolatey muffins.
  • Double chocolate. With cocoa powder in the batter and extra semi sweet morsels, this recipe gets a thumbs up from chocolate lovers. A secret ingredient makes the chocolate flavor even richer.
  • Easy clean up. The batter for chocolate zucchini muffins gets mixed together in one bowl. No toppings, frostings or glazes to mess with either.
  • Freezer friendly. These hold up beautifully in the freezer for up to 3 months.

If you haven’t tried zucchini muffins with chocolate yet, what are you waiting for? This is the only recipe you’ll need to make fudgy chocolate zucchini muffins for any occasion!

Look no further for the perfect Chocolate Zucchini Muffin recipe!

Ingredient Notes

Espresso powder. Adding just a little deepens the cocoa flavor in these muffins. It doesn’t make them taste like coffeee at all.

Shredded zucchini. Use a standard box grater or a food processor fitted with a grating attachment to shred zucchini.

Sour cream. Plain Greek yogurt can be substituted if preferred.

Decadent Chocolate Zucchini Muffins recipe #freezerfriendly

Easy Instructions

Combine the wet ingredients. Mix together eggs, vegetable oil, sour cream, sugar and vanilla.

Add dry ingredients. Stir in flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Mix with the wet ingredients until combined.

Add zucchini. Fold zucchini and chocolate chips into the batter.

Bake. Divide the batter into greased muffin tins and sprinkle on a few more chocolate chips. Bake for 5 minutes, then reduce the temperature and bake for another 15.

Let the chocolate zucchini muffins cool completely before enjoying!

Tips & Tricks

  • How to freeze. Slide cooled muffins into a gallon sized zip bags and freeze. When ready to enjoy, let thaw overnight.
  • Fudgier muffins. Warm thawed muffins in the microwave for 10 seconds for an extra fudgy tasting chocolate muffnin.
  • Recipe makes 24 muffins. Perfect for a crowd or for freezing. Feel free to cut the recipe in half to make an even dozen.

Recipe FAQs

Can I use frozen shredded zucchini in this recipe?

Yes, go ahead and use frozen zucchini. Just make sure to thaw and squeeze out the excess moisture.

Why do you add extra chocolate chips to the top before baking?

A few extra morsels on top make these muffins look even more appealing. You can skip this and fold them right into the batter with the rest, if preferred.

Can this recipe be made gluten free?

We have not tested this recipe with gluten free flour so I’m not sure if it would work. Here’s a wonderful gluten free zucchini muffin recipe if you need one!

How do you store chocolate zucchini muffins?

If you’re not freezing these muffins, you can keep them at room temperature in an airtight container. They stay moist and delicious for several days.

Yield: 24 muffins

Chocolate Zucchini Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Rich and fudgy Chocolate Zucchini Muffins with double the chocolate! Freezer friendly instructions too!


  • 4 large eggs
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp kosher salt
  • ½ tsp espresso powder
  • 3 cups shredded zucchini
  • 1 bag (11 oz) semi-sweet chocolate chips, divided


  1. Preheat oven to 425 degrees F. Spray two 12-count muffin pans with nonstick baking spray and set aside.
  2. In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
  3. Fold in zucchini and 1 ½ cups chocolate chips. Using a large scoop (about ¼ cup batter), fill each muffin tin nearly to the top. Top with remaining chocolate chips.
  4. Bake for 5 minutes. While keeping the muffins in the oven, reduce oven temperature to 350 degree F. Continue baking for an additional 15 minutes. Remove from oven and cool.
  5. If freezing, cool completely. Slide each muffin carefully into a gallon sized ziploc bag (I can fit 9 per bag nicely) and freeze for several months. Place on room temperature counter to thaw overnight (still in bag).
  6. For extra deliciousness, heat muffin for ten seconds in the microwave to give it a warm, fudgy texture!


  • Adding the Espresso Powder does NOT make it taste like coffee. It just brings out the richness of the chocolate. I use this one from amazon! Recipe can be halved for 12 muffins if preferred. I like to bake extra and freeze for a later date!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 227mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Chocolate Zucchini Muffins are rich and sweet enough to serve for dessert. . . but totally delicious for breakfast too! Enjoy friends over coffee or eat them on the go. Eaten right away or frozen for later, these easy muffins are the BEST way to use that garden zucchini.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!


Posted on September 12, 2018

Comments & Reviews

  1. Delicious moist chocolate yummy muffins. I used paper liners and the muffins stuck. I’ll just spray the pans next time. Thanks for sharing this wonderful recipe.

    1. Yes definitely squeeze out the extra moisture. You’ll still need a full amount of zucchini for this recipe, so make sure you’re aware of that 🙂

  2. Zucchini, pumpkin and peppermint are the trifecta of fall flavors! These look amazing and I love that these are freezer friendly. Not like delicious things ever last long in my freezer, but I like having that option :). Thanks, Aimee!

Leave a Reply

Your email address will not be published. Required fields are marked *