These Eggless Chocolate Zucchini Muffins are rich, chocolatey, and unbelievably moist! They’re quick and easy to make with simple ingredients you probably already have in your kitchen. No complicated steps, no fancy tools — just mix, scoop, and bake. Plus, These muffins freeze beautifully, so you can always have a chocolatey snack ready to go. Whether you need a quick breakfast, an afternoon pick-me-up, or a sweet treat after dinner, these muffins have you covered!
Oriana’s Thoughts On The Recipe
I have to admit when I first thought about adding zucchini to chocolate muffins, I was skeptical. But wow, was I wrong! These Eggless Double Chocolate Zucchini Muffins are ridiculously good — rich, moist, and bursting with deep chocolate flavor. And the best part? You can’t even taste the zucchini! It melts right into the batter, leaving you with the softest, most chocolatey muffins ever. My kids have no idea there’s zucchini in them — and I’m not telling! It’s the ultimate win-win — sneaking in some veggies without compromising on taste.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure and holds the muffins together.
- Cocoa Powder: Gives the muffins their deep chocolate flavor.
- Baking Soda & Baking Powder: Work together to give the muffins lift and make them fluffy.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Milk: Adds moisture and helps bind the ingredients. Use any milk you prefer (dairy or non-dairy).
- Apple Cider Vinegar: Reacts with the baking soda to give the muffins a tender crumb.
- Granulated Sugar: Adds sweetness and helps create a soft texture.
- Plain Yogurt: Provides moisture and helps with the structure. You can also use sour cream.
- Neutral Oil: Keeps the muffins moist without adding any strong flavors.
- Vanilla Extract: Enhances the overall flavor.
- Zucchini: Adds moisture and keeps the muffins soft.
- Chocolate Chips: Makes the muffins extra rich and chocolatey. Semi-sweet or dark chocolate chips work well.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk like soy or oat milk.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Muffins sticking to the liners: Sometimes muffins can stick to the liners, especially when they’re super moist. Pro Tip: Use parchment paper liners or lightly grease the muffin tin to prevent sticking.
- Muffins sinking in the middle: Overmixing the batter or using too much leavening can cause this. Pro Tip: Mix the batter just until combined, and measure baking soda and baking powder carefully.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Mix in the chocolate chips. Set aside.
Step 2 – Combine Wet Ingredients
In a medium bowl, whisk together the milk, vinegar, sugar, yogurt, oil, and vanilla until completely smooth and well combined.
Step 3 – Mix Dry And Wet Ingredients
Add the wet ingredients to the dry ingredients and gently whisk to combine. Add in the zucchini and mix until distributed. Then add the chocolate chips and mix to distribute. Cover the bowl with a towel and allow the batter to rest for 15 minutes. Meanwhile, preheat the oven to 425º F (220º C).
Step 4 – Fill The Muffins Pan
Fill the liners all the way to the top with batter. Add more chocolate chips to the tops of the muffins, if desired.
Step 6 – Bake
Place the pan in the center of the oven and bake for 5 minutes at 425º F (220º C). Then, keep the muffins in the oven, reduce the temperature down to 350º F (180º C), and bake the muffins for another 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions
- Add Nuts: Stir in chopped walnuts or pecans for some crunch.
- Try a Hint of Spice: Add a pinch of cinnamon or cayenne for a subtle twist.
- Mix Up the Chocolate: Use white chocolate or dark chocolate chips for a flavor variation.
Storing and Freezing Instructions
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerate: Keep in the fridge for up to a week. Reheat in the microwave for 10 – 15 seconds.
Freeze: Let the muffins cool completely, then store in a freezer-safe bag or container for up to 3 months. Reheat in the microwave for 20–30 seconds.
Frequently Asked Questions
If you want plain chocolate muffins, try my Bakery-Style Vegan Double Chocolate Muffins recipe.
Nope! Just shred it and toss it in — the skin adds nutrients and disappears into the batter.
Yes, but the muffins will be a bit denser. Try using half whole wheat and half all-purpose for the best texture.
More Egg-Free Muffin Recipes You’ll Love!
- Eggless Coffee Cake Muffins
- Healthy Mini Banana Muffins
- Simple Vegan Zucchini Muffins
- Easy Hummingbird Muffins (Egg-Free)
- Simple Applesauce Muffins (No Eggs, Dairy or Sugar)
- Browse more recipes…
Recipe Card
Eggless Chocolate Zucchini Muffins
Equipment
Ingredients
- 3/4 cup (105 g) all-purpose flour
- 6 tablespoons (45 g) natural unsweetened cocoa powder
- 3/4 teaspoon (4.5 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1/2 teaspoon (2 g) salt
- 1/3 cup + 1 tablespoon (95 ml) milk
- 2 teaspoons (10 ml) apple cider vinegar
- 1 cup (200 g) granulated sugar
- 3 tablespoons (45 g) plain yogurt
- 3 tablespoons (45 ml) neutral oil
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (135 g) shredded zucchini, no need to blot
- 1/2 cup (100 g) chocolate chips (semi-sweet or dark)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Line every other well of a 12-count muffin pan with muffin liners, meaning you’ll only fill every other muffin well (6 muffins total) with batter.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Mix in the chocolate chips. Set aside.
- In a medium bowl, whisk together the milk, vinegar, sugar, yogurt, oil, and vanilla until completely smooth and well combined.
- Add the wet ingredients to the dry ingredients and gently whisk to combine. Add in the zucchini and mix until distributed. Then add the chocolate chips and mix to distribute.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. Meanwhile, preheat the oven to 425º F (220º C).
- Fill the liners all the way to the top with batter. Add more chocolate chips to the tops of the muffins, if desire.
- Place the pan in the center of the oven and bake for 5 minutes at 425º F (220º C). Then keep the muffins in the oven, reduce the temperature down to 350º F (180º C) and bake for another 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- This recipe is naturally egg, nut, peanut, soy, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Muffins sticking to the liners: Sometimes muffins can stick to the liners, especially when they’re super moist. Pro Tip: Use parchment paper liners or lightly grease the muffin tin to prevent sticking.
- Muffins sinking in the middle: Overmixing the batter or using too much leavening can cause this. Pro Tip: Mix the batter just until combined, and measure baking soda and baking powder carefully.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Add Nuts: Stir in chopped walnuts or pecans for some crunch.
- Try a Hint of Spice: Add a pinch of cinnamon or cayenne for a subtle twist.
- Mix Up the Chocolate: Use white chocolate or dark chocolate chips for a flavor variation.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
