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Double Chocolate Zucchini Muffins

Moist and delicious, these double chocolate zucchini muffins are full of fiber and whole wheat goodness.
Course Breakfast
Cuisine American
Keyword Double Chocolate Zucchini Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author Ali Randall


  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla
  • 1/2 cup canola oil
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips


  • Preheat the oven to 350°F. Prepare a 12 tin muffin tray with cooking spray.
  • Using a mixer beat the eggs, sugars, oil, and vanilla making sure there are no lumps from the brown sugar.
  • Slowly add in the flour, cocoa powder, salt, baking soda and baking powder until well mixed.
  • Add in the chocolate chips, grated zucchini and grated carrots until just combined.
  • Fill each muffin tin with batter and top each with a few chocolate chips. Bake for 20 minutes then cool the muffins completely before removing from the tin. Serve or freeze for later.