These triple chocolate zucchini muffins hide a secret ingredient (shhh… it’s a vegetable!) yet remain an indulgent, chocolate-filled treat your family will love!
There’s nothing like a hot cup of coffee and a freshly baked muffin—especially when it’s this Triple Chocolate Zucchini Muffin. Chocolate and zucchini for breakfast? It might just be the best of both worlds: rich, chocolatey flavor with a sneaky bit of vegetable goodness. These muffins are intensely chocolatey thanks to three forms of chocolate, yet the grated zucchini blends into the batter so well you won’t taste it—only enjoy extra moist, tender muffins.
Scroll down for a printable recipe card at the bottom of the page.
About These Muffins
I first spotted this recipe months ago and adapted it into a favorite for using garden zucchini. The grated zucchini is drained and pressed so it doesn’t add excess moisture, and the combination of cocoa, semi-sweet chips, and chopped dark chocolate delivers deep chocolate flavor in every bite. These muffins are perfect for mornings, snack time, or a portable dessert.
Enjoy a quiet morning with a warm muffin and your favorite drink. They pair beautifully with coffee and make a simple, comforting start to the day.
Why the Secret Ingredient Works
Grated zucchini adds moisture and a subtle texture without altering the chocolate flavor. If you have picky eaters, hiding vegetables in baked goods like this is an easy way to boost their veggie intake. After draining the zucchini well, fold it into the batter with the chocolate chips and chopped dark chocolate so it blends evenly into the muffins.
When baked, these muffins come out with a crackly top and rich chocolate crumb. A light dusting of sifted powdered sugar adds a pretty finishing touch and balances the deep cocoa flavors.
Batch Size and Storage
This recipe makes a large batch—about 30 standard muffins. If that seems like a lot, simply halve the recipe for about 15 muffins. These freeze well: wrap cooled muffins individually or pack several in a freezer bag, and thaw as needed for quick breakfasts or snacks.
More Muffin Ideas
If you like muffins, check your recipe index for additional favorites such as Banana Crumb Muffins, Carrot Cake Muffins, Blueberry Lemon Muffins, and Chocolate Chip Muffins. These variations offer different fruit and spice profiles to suit any mood.
Printable Recipe
- 4 eggs
- 2 cups granulated sugar
- 1 cup canola or vegetable oil
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup cocoa powder
- 2 1/2 cups grated zucchini (well drained/pressed)
- 1/2 cup semi-sweet chocolate chips
- 2 oz. dark chocolate, chopped
- Cooking spray
- 2 Tablespoons confectioners sugar (powdered), to sift on top of baked muffins
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, sugar, and oil until smooth.
- Add the flour, baking soda, baking powder, salt, and cocoa powder; mix until well combined.
- Fold in the drained, pressed grated zucchini, chocolate chips, and chopped dark chocolate. Stir gently until evenly distributed.
- Spray standard muffin tins with cooking spray (liners optional). Fill each cup about 3/4 full with batter. This recipe yields about 30 muffins. Sprinkle a few extra chocolate chips on top if desired.
- Bake at 350°F for 15–20 minutes, or until a toothpick inserted near the center comes out clean and the tops spring back when lightly touched. Cool on a wire rack and dust with sifted confectioners sugar before serving.
This makes a large batch—freeze extras or cut the recipe in half to make about 15 muffins.
Here’s one more image to pin to your recipe board:
Have a fantastic day and enjoy baking these rich, chocolatey muffins!