Zucchini Muffin Recipe

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Double Chocolate Chip Zucchini Muffins

Double Chocolate Chip Zucchini Muffins Recipe Photo

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This is one of my favorite things to do with zucchini.  The addition of zucchini in this recipe is undetectable by taste but makes a super moist yummy muffin.  

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  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/3 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (6 oz.) non-fat Greek yogurt
  • 3 cups grated zucchini*
  • 1 cup semi-sweet chocolate chips
  • Streusel Topping Ingredients
  • [/ffd_title]
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ½ stick unsalted butter


  1. Preheat oven to 350 degrees. Line your muffin tins and set aside.
  2. Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
  3. In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine.
  4. Add dry ingredients and mix just until combined. Mix in zucchini and chocolate chips coated in 2 tablespoons flour. Divide batter between pans.
  5. For Streusel - Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins immediately before baking.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
  8. (Bake mini loaves for 30 - 35 minutes or muffins for 18 minutes.)
Ingredients: Zucchini
Meal Type: Breads
Categories: Muffins and Quick Breads

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