Rich, moist, and chocolatey, these vegan Chocolate Zucchini Muffins are the best way to use up all of your extra zucchini. Freezer friendly and easy to make gluten free!

2 chocolate chip zucchini muffins piled on top of each other

Can you think of a better way to eat vegetables than when they’re baked into a chocolate dessert? I can’t!

My Chocolate Zucchini Muffins are incredibly fudgy and moist, just like your favorite vegan chocolate cake or double chocolate cookies. The only difference? These muffins are chock-full of grated zucchini to give them a boost of nutrients and moisture.

You’re going to love that these vegan muffins made with zucchini and chocolate chips don’t taste like vegetables. The subtle flavor of the grated zucchini blends right into the chocolatey batter and makes the muffins extra moist. It’s a great alternative when you don’t want to add more oil or vegan butter into the batter. 

If your garden is overflowing with more zucchini than you know what to do with, make a double batch of these vegan zucchini muffins and my 1-bowl Zucchini Bread as well. Both are freezer-friendly so you can enjoy rich and soft desserts all summer long!

Closeup on chocolate zucchini muffins in a muffin tin

How to make chocolate zucchini muffins

Your muffin tin is lined, the oven is preheating, and the zucchini is grated and drained. It’s time to get these muffins going!

  1. Whisk all of the dry ingredients in a large bowl and the wet ingredients in a separate medium bowl. Fold the grated zucchini into the wet ingredients.
  2. Pour the wet mixture over the dry and stir until just combined. Fold in the chocolate chips.
  3. Divide the muffin batter into the lined muffin cups, sprinkle the tops with extra chocolate chips, and bake. 
  4. The muffins are done when a toothpick inserted in the middle comes out clean. Leave them to cool completely, then enjoy!
4 images showing the steps to making chocolate zucchini muffin batter

Baking with zucchini

There are a few tips you need to know if you’re baking with zucchini for the first time. To begin, grate the zucchini finely either using a box grater or food processor. Small pieces of zucchini baked into the muffins will help each one bake evenly and result in a much softer and enjoyable texture.

You’ll need to strain the grated zucchini of as much moisture as possible to ensure your muffins turn out decadent and rich. After grating, place the zucchini in a fine mesh strainer and gently press it down to drain the excess water. If you don’t have a strainer, wrap the zucchini tightly in a clean kitchen towel and squeeze out as much water as you can over the sink.

unbaked chocolate batter in a lined muffin tin

Tips and substitutions

  • Sweetness – If you’d like the muffins to taste less sweet, use slightly less sugar in the recipe. If you’d rather they taste more sweet, add more sugar!
  • Gluten free – Swap the all purpose or whole wheat flour for a gluten free 1:1 flour blend instead.
  • Walnuts – For an added crunch, add in ½ cup of chopped walnuts into the batter.
  • Oil free – Replace the oil in the recipe with ¼ cup of applesauce instead.
baked chocolate chip muffins in a lined muffin tin

How to store

Double chocolate zucchini muffins stay fresh in a sealed container at room temperature for 2 days. To keep them longer, store them in an airtight container in the refrigerator for up to 5 days.

unwrapped baked chocolate muffin with chocolate chips on top

Can you freeze zucchini muffins?

Yes! Vegan zucchini chocolate chip muffins freeze so well and make for a quick and delicious snack. Just freeze the baked and cooled muffins in a freezer-safe bag or airtight container and let them thaw first or pop them in the microwave for a few seconds before snacking.

unwrapped chocolate muffin with a bite out of it

Want more vegan muffin recipes?

2 chocolate chip zucchini muffins piled on top of each other
5 stars (11 ratings)

Chocolate Zucchini Muffins

Rich, moist, and chocolatey, these vegan Chocolate Zucchini Muffins are the best way to use up all of your extra zucchini. Freezer friendly and easy to make gluten and oil free!
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12 muffins


  • 1 1/2 cups all purpose flour*
  • 1/2 cup dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened soy milk or almond/coconut/oat
  • 1/4 cup neutral flavored oil such as canola, grapeseed, melted coconut
  • 2 tablespoons ground flaxseeds
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup lightly packed grated zucchini, drained of excess water about 1 medium zucchini
  • 3/4 cup vegan chocolate chips


  • Preheat the oven to 350 degrees F. Line a standard muffin pan with liners and spray them lightly with oil so the muffins don't stick to the liners.
  • In a large bowl, add the flour, cocoa, baking powder and salt. Whisk well to combine.
  • In another medium sized bowl, whisk together the soy milk, oil, ground flaxseeds, sugar and vanilla until smooth. Lightly squeeze excess water out of the grated zucchini, then stir it into the wet ingredients.
  • Add the wet mixture to the bowl with the dry ingredients and stir until just combined, being careful not to over mix.  Fold in the chocolate chips, saving some for the tops.
  • Divide the batter among the muffin cups, filling about 3/4 of the way full. Sprinkle with extra chocolate chips, if desired. Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool in the pan for about 5 minutes, then carefully transfer to a cooling rack. Enjoy!
  • Muffins will keep for up to 3 days in an airtight container at room temperature, or up to 5 days in the refrigerator. They also freeze well.


  1. May substitute a gluten free flour mix (I like King Arthur Cup for Cup) or whole wheat pastry flour. 
  2. You may use natural cocoa powder, but the muffins won’t be as dark. 
  3. For oil free, substitute the oil with applesauce.
  4. Consider adding 1/2 cup chopped walnuts for extra crunch.


Serving: 1of 12 muffins | Calories: 228kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 108mg | Potassium: 182mg | Fiber: 3g | Sugar: 18g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg
Course: Breakfast, Snack
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. These were excellent!  I followed the recipe, no changes or substitutions and they came out perfectly.  Will definitely make again.  Thanks!

  2. 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.

  3. I just made these chocolate zucchini muffins. They turned out great and are delicious. I used banana instead of oil. I will be making these again for sure.

  4. Do you think anything else could be substituted for the flax seeds? Sorry to be one of those people who wants to make changes to a recipe ?‍♀️ We can’t use them due to an allergy. 

  5. I have had a 100% success rate with your recipes! I made this recipe, as is, and the muffins are delicious!

    1. Hi Dara. I’m thrilled to hear my recipes are working great for you! Thank you for using them, and for taking your time to share your review and comments! Happy cooking!

  6. So gonna make these this weekend, and I have faith they will be amazing. Just have to say how out of touch is the YouTube AI for posting ads of ? bacon in the middle of your videos. I couldn’t believe my eyes. Anyway, thanks for all these great recipes. 

        1. To make them oil free? You probably could, but I’m not sure you would use a whole banana. I would mash it and use 1/4 cup mashed banana in place of the oil.

  7. OMG – These are amazing! Just made them this afternoon and they are the perfect balance of not too sweet and chocolate yumminess!

  8. So delicious!! Yummy recipe incorporating veggies into something sweet! Just made these and they came out perfectly!

  9. I am excited to try this recipe! And thank you for including the “notes” section where you give us substitution options??? I really appreciate it

  10. Oh my word…these are to die for!!! Next time I will double this recipe because the batch I just made will not last long!!! Thanks for a fabulous recipe Nora! 

  11. I couldn’t resist the recipe knowing I had a zucchini in the refrigerator.  I made these last night…SO GOOD.  I did use applesauce instead of oil and they came out great.  My whole family loves them.  Thank you! 

  12. These sound delicious!! I’ve printed the recipe!!!
    I wanted to thank you, Nora, for always adding the nutritional values to your recipes. It is most helpful to those of us watching sugar, fat and carbs!!! Happy cooking!!!

  13. Made these just a few hours after Nora posted the recipe!
    Best zucchini muffins I’ve ever had! These r a dupe for the double chocolate Costco muffins . No one would ever know they are vegan! 
    No need to look further, this is the best recipe out there!

    1. I’m so glad you enjoyed the muffins; thanks for trying them so quickly and leaving a review! I totally agree, they remind me of one of those chocolate bakery style muffins, so good.

    1. I haven’t tried it, but it likely would work fine, yes! It might take a bit longer than that, but just check with a toothpick after 55 minutes.

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