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Chocolate Zucchini Muffins Recipe

A delicious treat with a bit of healthy tucked inside, these Double Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying.

4.8 from 150 votes
45 mins
Total Time
12
muffins
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Chocolate Zucchini Muffins

How to Make the Best Chocolate Zucchini Muffins

These chocolate zucchini muffins are the perfect way to sneak some vegetables into your breakfast or snack time. The grated zucchini keeps these muffins incredibly moist while adding a nutritional boost that no one will ever detect. Combined with rich cocoa powder and bittersweet chocolate chips, these muffins satisfy even the most intense chocolate cravings.

What sets this recipe apart is the unexpected addition of dried cherries and a hint of chipotle powder. The cherries add pops of fruity sweetness throughout each bite, while the chipotle provides a subtle warmth that elevates the chocolate flavor without being overtly spicy. It’s a sophisticated twist on a classic that will have everyone asking for your secret.

Whether you’re looking for a healthier baked good option or simply want to use up that abundance of summer zucchini, these double chocolate muffins deliver on every level. They’re perfect for meal prep, lunchboxes, or enjoying warm from the oven with your morning coffee.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

A delicious treat with a bit of healthy tucked inside, these Double Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying.

4.8 from 150 votes
CourseMuffins
CuisineAmerican
Keywordchocolate zucchini muffins, zucchini muffins recipe, chocolate zucchini muffins recipe, zucchini muffin recipes
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings12 muffins
Calories316kcal
AuthorChristina Hill
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Ingredients

Dry Ingredients

Wet Ingredients

Mix-ins

Instructions

Prepare

  1. Preheat oven to 350 degrees. Prepare muffin tins with a light coating of oil or oil the papers if using.

Mix the Batter

  1. Whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and chipotle powder.
  2. In a separate bowl whisk together avocado oil, brown sugar, eggs and vanilla until thoroughly mixed. Then fold grated zucchini in.
  3. Add dry ingredients to the wet, including dried cherries and 1/2 cup of the chocolate chips. Gently fold in, trying not to over mix.

Bake

  1. Scoop into muffin tins filling to 1/2 inch of the top. Sprinkle with remaining chocolate chips.
  2. Bake 20-22 minutes.

Notes

  • The chipotle powder adds a subtle warmth that complements the chocolate beautifully. Feel free to omit if you prefer a sweeter muffin.
  • Use the darkest chocolate chips you can find for the richest chocolate flavor.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
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