Double Chocolate Veggie Muffins

Get ready to fall in love with these Double Chocolate Veggie Muffins—they’re absolutely dreamy, decadently moist, and bursting with rich chocolate flavor in every single bite. You’d never guess these bakery-style treats are hiding a bounty of nutritious veggies!

What makes these muffins a must-try? They’re the perfect blend of indulgence and everyday fuel—chocolatey enough to satisfy your cravings, yet wholesome with the addition of zucchini and carrot. Plus, they whip up in no time, making mornings (or snack time) extra delicious and guilt-free.

These muffins are absolutely ideal for grab-and-go breakfasts, packing in lunchboxes, or sneaking into any moment that needs a sweet, feel-good boost. Inspired by my quest to sneak more vegetables into my family’s day, this recipe has become a beloved staple in our kitchen!

Why You'll Love This Recipe

• Seriously moist and chocolatey, even with added veggies!
• Great way to sneak more vegetables into your day, even for picky eaters
• Quick to mix up—just one bowl and no fancy equipment required
• Perfect for grab-and-go breakfasts, snacks, or treats
• Freezes beautifully, so you can always have muffins on hand

Key Ingredients for Double Chocolate Veggie Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini is the star "hidden vegetable" in these muffins, providing unbeatable moisture and a subtle sweetness while blending right in with the chocolate. There’s no need to peel—just grate with a box grater and squeeze out excess moisture for the best texture. If you’re out of zucchini, you could try grated yellow squash for a similar result.

Carrot

Grated carrot adds a gentle earthiness and a nutrient boost, plus extra color and moistness. Use finely grated carrot so it integrates smoothly into the batter. If carrots aren’t on hand, try grated sweet potato for a slightly different, but just as delicious, twist.

Cocoa Powder

This gives the muffins their intense, rich chocolate base. Choose unsweetened cocoa powder for the best results. Dutch-process or natural both work, though Dutch-process will make the muffins a bit darker and smoother.

Chocolate Chips

Semi-sweet or dark chocolate chips take these muffins to double chocolate status! Stir them in right before baking for gooey chocolate pockets. You can use mini or regular sized chips, or even a chopped chocolate bar if that’s what you have.

Whole Wheat Flour

Adding whole wheat flour sneaks in extra fiber and a mild nuttiness without weighing down the muffins. If preferred, you can substitute all-purpose flour, or use a half-and-half blend to keep texture light.

Instructions for Double Chocolate Veggie Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Veggies

Start by finely grating the zucchini and carrot. Use a clean kitchen towel or paper towels to squeeze out as much moisture from the zucchini as possible. This step is key for keeping your muffins from turning soggy!

Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, brown sugar, honey (or maple syrup), Greek yogurt, melted coconut oil, and vanilla extract until smooth and glossy. This mixture should look thick, but creamy.

Add the Dry Ingredients

To the bowl, add both flours, cocoa powder, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture, stirring just until a few streaks of flour remain. It’s okay if it’s a bit lumpy—overmixing can make muffins tough.

Fold in Veggies & Chocolate Chips

Add the grated and squeezed zucchini and carrot, along with 1 cup of chocolate chips. Gently mix until evenly incorporated; don’t worry if the batter looks thick.

Fill and Bake

Line a 12-cup muffin tin with liners, or grease well. Divide the batter evenly among the cups, filling almost to the top. Sprinkle a few extra chocolate chips on each for extra melty goodness. Bake in a preheated 350°F (175°C) oven for 20-22 minutes, or until a toothpick inserted comes out with just a few moist crumbs.

Cool and Enjoy

Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store for later snacking!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose and whole wheat flour for your favorite gluten-free all-purpose flour blend. Double check your baking powder and chocolate chips are certified gluten-free!

Vegan Double Chocolate Muffins

Use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit until gelled) in place of eggs, and a dairy-free yogurt or unsweetened applesauce for richness. Choose dairy-free chocolate chips and coconut or vegetable oil.

Nutty Twist

Stir in 1/2 cup chopped walnuts or pecans to add crunch and a natural pairing for chocolate. Sunflower seeds or pumpkin seeds also work for a nut-free option that adds great texture.

Extra Veggie Power

Sneak in a handful of finely shredded spinach or swap in grated beet for the carrot to give a subtle earthy boost and a pop of color. Even picky eaters won’t notice!

Spice It Up

Add a 1/2 teaspoon ground cinnamon or espresso powder to intensify the chocolate flavor and add a subtle warmth. It’s a simple way to create a bakery-style muffin at home!

Serving Suggestions

Pair these Double Chocolate Veggie Muffins with a dollop of Greek yogurt and a handful of fresh berries for a balanced breakfast. For a coffeehouse-inspired snack, enjoy alongside a warm mug of coffee or chai. Feel free to sprinkle muffins with a pinch of flaky sea salt or a dusting of powdered sugar just before serving for an extra-special touch.

Storage and Reheating

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, simply microwave for 10–15 seconds to restore their warmth and moist texture. For longer storage, freeze the muffins individually wrapped for up to 3 months—just thaw overnight on the counter or in the microwave before enjoying.

Frequently Asked Questions About Double Chocolate Veggie Muffins (FAQ)

Q: Will I taste the vegetables in these muffins?
A: Not at all! The zucchini and carrot melt right into the batter and are masked by the rich chocolate flavor, making them perfect even for picky eaters.

Q: Can I make these muffins nut-free?
A: Absolutely! The base recipe is already nut-free. Just double-check your chocolate chips and any add-ins you use.

Q: How do I prevent soggy muffins?
A: Be sure to thoroughly squeeze excess moisture from the grated zucchini before adding it to the batter. This keeps your muffins light and fluffy.

Indulge your chocolate cravings with these wholesome, veggie-packed Double Chocolate Veggie Muffins—they’ll win over kids and adults alike! I hope you give this recipe a try. Don’t forget to leave a comment or rating below; I’d love to hear what you think!