Double Chocolate Zucchini Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Rich and chocolatey, these Zucchini Muffins are a cinch to make and loaded with fiber for a filling breakfast or snack!

Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: chocolate zucchini muffins
Servings: 24 muffins
Calories: 144 kcal
Author: Kellie
  • 2 1/4 cups whole wheat flour I use Bob's Red Mill Whole Wheat All-Purpose Flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 cup old fashioned oats
  • 2 cups grated zucchini
  • 3 large eggs at room temperature
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1 cup chocolate chunks
  1. Pre-heat oven to 350 degrees.
  2. Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
  3. Whisk the flour, sugar, cocoa powder, baking soda, oats and salt in a large bowl to combine thoroughly. Add the zucchini stirring to coat with the flour mixture.
  4. In a small bowl, whisk together the oil, eggs, vanilla and espresso powder. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix. Fold in the chocolate chunks.
  5. Fill the muffin tins about 3/4 of the way full with the batter mixture and bake in a 350 degree oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the muffins on a wire rack for 10 minutes.
  7. Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.
Nutrition Facts
Double Chocolate Zucchini Muffins
Amount Per Serving (1 g)
Calories 144 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 20mg7%
Sodium 113mg5%
Potassium 142mg4%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 1.8mg2%
Calcium 16mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.