Vegan Chocolate Zucchini Muffins

Tall, moist, and loaded with chocolate chips, these double chocolate Vegan Chocolate Zucchini Muffins are always a hit with kids and adults. You’ll never even guess there’s fresh zucchini hidden inside!

Want to bake more vegan muffins? Try my Lemon Poppy Seed Muffins, my Vegan Chocolate Chip Muffins, or my Vegan Strawberry Muffins next!

side view of 3 vegan chocolate zucchini muffins on a bamboo board.

It’s a problem I have every summer: my kitchen counters are, out of nowhere, taken over by fresh zucchini. Whether they came from our neighbors garden or the farmer’s market, I suddenly have more squash than I know what to do with! No problem—I can easily turn them into something delicious, like these Vegan Zucchini Fritters, a platter of Roasted Squash and Zucchini, or these Vegan Chocolate Zucchini Muffins.

Can you think of a better way to eat vegetables than by baking them into a chocolate dessert? I can’t! With a full cup of grated zucchini folded into the chocolate batter, each muffin comes out of the oven almost impossibly moist and tender. And even better, you can’t even taste the zucchini. It’s a win-win!

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“SO good. I’m not a fan of zucchini and you can’t taste it at all. I followed the recipe to a T and they came out perfect.” – Sierra

Why you’ll love these double chocolate and zucchini muffins

Double the chocolate – Think of these muffins as the double chocolate version of my classic Vegan Zucchini Muffins. Just as moist and fluffy, but twice as decadent!
Best way to use zucchini – Move over, salad and zoodles! Baking fresh summer zucchini into a batch of fluffy double chocolate muffins is clearly the best way to use it all up.
Kids love them! Reader Kat shared, “I made this for toddlers so I used 1/4 cup sugar and sugar-free baking chocolate. They loved it and it was a great way to get them to eat more veggies.”

How to make vegan chocolate zucchini muffins

Find the complete recipe with measurements in the recipe card below.

Whisk the wet ingredients together in a large bowl. Blot the grated zucchini with paper towels to remove the excess water, then add it to the bowl. Stir to combine.

overhead view of a hand using a white spatula to stir grated zucchini into vegan chocolate zucchini muffin batter in a large bowl.

overhead view of vegan chocolate zucchini muffin batter in a large bowl.

Gently stir the dry ingredients in with the wet mixture until just combined. Fold in the chocolate chips.

Transfer the batter to a lined muffin tin. Sprinkle extra chocolate chips on top, then bake until a toothpick inserted in the center comes out clean.

overhead view of vegan chocolate zucchini muffin batter in a muffin tin.

overhead view of baked vegan chocolate zucchini muffins in a muffin tin.

Let the muffins cool for a few minutes, then serve and enjoy!

side view of baked vegan chocolate zucchini muffins in a muffin tin.

Frequently asked questions

Can they be made gluten-free?

Yes, you can swap the all-purpose flour with a gluten-free 1:1 flour blend instead.

Do I have to use chocolate chips?

You can easily replace the dairy-free chocolate chips with an equal amount of chopped walnuts, peanuts, almonds, pumpkin seeds, or raisins if you’d like. Or, if you’re out of chocolate chips, a chopped dark chocolate bar is a great substitute.

Can I reduce the sugar in the muffins?

You can try reducing the sugar to 1/2 cup if you prefer less sweet muffins.

Can I bake the muffin batter in a loaf pan instead?

I haven’t tried this, but it should work as well as my Vegan Zucchini Bread. Pour the batter into a lightly greased and lined standard loaf pan and bake at 350ºF for 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean. Wait for the chocolate bread to cool in the pan for a few minutes before transferring it to a cooling rack.

What can I swap the oil with?

An equal amount of unsweetened applesauce works really well. Some of my readers have also used 1/3 cup of mashed banana as a substitute for the oil and had good results.

How long do zucchini muffins last?

The baked and cooled muffins will stay fluffy and moist for 2 days at room temperature, 5 days in the refrigerator, or up to 3 months in the freezer. Just store them in an airtight container to keep them fresh.