These fresh-milled double chocolate zucchini muffins are an easy way to use summer zucchini while baking with freshly milled flour. The zucchini keeps the muffins moist, the cocoa powder gives them a rich chocolate flavor, and the chocolate chips make them feel like a treat. They're great for breakfast, lunchboxes, afternoon snacks, or freezing for later!
I live these during zucchini season when my garden is producing more squash than you know what to do with. They're a practical way to use extra zucchini, and since the zucchini blends into the batter, even picky eaters usually don't notice it's there (my kids sure don't!).
If you need more ideas about how to use up zucchini, check out my fresh milled zucchini fritters recipe!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 20 minutes
- Bake Time: 24 minutes
- Total Time: 44 minutes
- Servings: 12 muffins
- Difficulty: Easy
- Baking Method: Oven baked
- Best For: Breakfast, snacks, lunchboxes, meal prep, dessert
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- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Double Chocolate Zucchini Muffins
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Double Chocolate Zucchini Muffins
- Other Fresh Milled Dessert Recipes
- Fresh-Milled Double Chocolate Zucchini Muffins
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Recipes You'll Love
Important Ingredients
- Fresh-Milled Soft White Wheat Flour creates a cake-like crumb that's softer than hard wheat flour while adding all the nutrition of freshly milled grain.
- Zucchini keep these muffins moist without making them taste like vegetables.
- Dutch-Process Cocoa Powder gives them their rich, dark chocolate flavor while creating a beautifully deep color.
- Greek Yogurt adds extra moisture and tenderness while giving the muffins a slight protein boost.
- Mini Chocolate Chips because every chocolate muffin deserves pockets of melted chocolate in every bite.
See recipe card for quantities.
Substitutions & Variations
- Swap soft white wheat for freshly milled hard white wheat. Reduce the flour slightly and add 1–2 tablespoons milk if needed.
- Replace the honey with ⅔ cup granulated sugar, adding 2 tablespoons milk to maintain moisture.
- Use regular-sized chocolate chips if that's what you have on hand.
- Add chopped walnuts or pecans for a little crunch.
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
How to Make Double Chocolate Zucchini Muffins
Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt (Image 1).
Step 2: In a tall measuring jug (or just jug!), combine the zucchini, yogurt, honey, oil, eggs, and vanilla. Blend with an immersion blender until mostly smooth (Image 2).
Step 3: Stir the wet ingredients into the dry ingredients just until combined. Fold in the chocolate chips (Image 3).
Step 4: Divide the batter evenly among the muffin cups and sprinkle with extra chocolate chips (Image 4).
Step 5: Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (Image 5).
Hint: this might go against mainstream advice, but when making these, DON'T squeeze the moisture out of the zucchini. The extra moisture is part of what keeps the muffins tender, especially when baking with freshly milled flour. Just grate the zucchini and add it to the wet ingredients as directed!
Baking Schedule
- Mix ingredients: 15–20 minutes
- Bake: 20–24 minutes
- Cool in pan: 10 minutes
- Cool completely before removing liners for the cleanest release.
💭Crucial Success Tips
Don't overmix the batter once you combine the wet and dry ingredients. Stir just until you no longer see dry flour, then fold in the chocolate chips. Overmixing can make the muffins denser than they should be.
Recipe FAQs
Yes, but the texture will be a little different. Freshly milled soft white wheat produces a lighter, more tender muffin than store-bought whole wheat flour. If using store-bought whole wheat flour, you may need a little less flour or an extra tablespoon or two of milk if the batter seems thick.
No. The peel softens during baking and blends into the muffins. Simply wash the zucchini, trim the ends, and grate it.
Yes. Let the muffins cool completely, then store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds before serving.
How To Store Double Chocolate Zucchini Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
These muffins also freeze beautifully for up to 3 months. Simply thaw overnight or microwave for 20–30 seconds for a fresh-from-the-oven taste.
Other Fresh Milled Dessert Recipes
- Fresh-Milled Cinnamon Roll Pull-Apart Sourdough Focaccia
- Fresh-Milled Double Chocolate Zucchini Muffins
- Fresh-Milled Sourdough Pancakes
- Fresh-Milled Sourdough Mini Pancakes (Jar Ring Pancakes)
If you tried these fresh-milled double chocolate zucchini muffins or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh-Milled Double Chocolate Zucchini Muffins
Ingredients
- 1¾ cups fresh-milled soft white wheat flour 200 g
- ⅓ cup cocoa powder 35 g, Dutch-process
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup mini chocolate chips 85–115 g, plus extra for topping
- 3 cups zucchini 300 g, coarsely grated
- ½ cup Greek yogurt plain, 120 g - full fat or zero fat, I don’t find it makes much difference!
- ½ cup honey 170 g
- ¼ cup neutral oil 60 ml
- 2 eggs large
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a tall measuring jug, combine the zucchini, yogurt, honey, oil, eggs, and vanilla. Blend with an immersion blender until mostly smooth.
- Stir the wet ingredients into the dry ingredients just until combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups and sprinkle with extra chocolate chips.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Notes
- Since the batter is on the thin side for these, wait until they’re cool before you attempt to take the muffin liners off! Otherwise they might stick. Also, make sure to have good muffin liners (as for all muffins with thinner batter).
- Soft white wheat gives these muffins the softest, most cake-like texture.
- If the batter seems very thick after mixing, add 1–2 tablespoons milk.
- Don't squeeze the zucchini unless it's exceptionally watery.
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