Love chocolatey desserts but also want to sneak in some veggies? These Air Fryer Double Chocolate Zucchini Muffins are the perfect treat for you!
The first time I made these muffins, I wasn't sure if the zucchini would really "disappear" into the batter. But once they came out of the air fryer, I couldn't believe how fudgy and moist they were! The zucchini melts right into it, keeping the muffins extra soft while balancing the sweetness with a subtle earthiness.
Now, I make them whenever I'm craving something sweet but don’t want the hassle of the oven. It’s a blessing that they’re so moist, fluffy, loaded with rich chocolate flavor, and made right in the air fryer for a quick and easy baking session just like my Air Fryer Hot Chocolate Cookies!
These muffins are great for breakfast, snacks, or even dessert. They're freezer-friendly, kid-approved, and just the right way to satisfy a sweet tooth. Plus, since they're made in the air fryer, you won't even need to heat up your whole oven!
🧾 Ingredients Needed
- all-purpose flour, aerated
- cocoa powder
- granulated sugar
- dark brown sugar
- baking powder
- egg
- salted butter, melted
- vanilla
- whole milk
- semisweet chocolate chips, divided
- zucchini, shredded
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- Stir in chopped walnuts or pecans for extra crunch.
- Use white chocolate chips or dark chocolate chunks instead of semi-sweet ones!
- Swap whole milk for almond milk or oat milk.
- Add a teaspoon of cinnamon or espresso powder for an extra flavor boost.
🥣 How to Make
STEP ONE: In a mixing bowl, combine all the fry ingredients and mix. Set aside.
STEP TWO: Mix the milk, egg, melted butter, and vanilla in another mixing bowl.
STEP THREE: Slowly add the dry mixture to the liquid and mix until fully incorporated.
STEP FOUR: Peel and shred the zucchini using a fine cheese grater. Add shredded zucchini to the batter and fold it in.
STEP FIVE: Pre-heat the air fryer at 350°F and put in ¾ cup of chocolate chips.
STEP SIX: Spray jumbo muffin liners. Fill the liners with the mixture about ¾ full.
STEP SEVEN: Top batter with 4-5 chocolate chips and place in the air fryer basket. Cook at 350°f for 12 minutes or until fully cooked. Use a toothpick to stick in the middle of a muffin. If you have batter on it when you pull it out, continue to cook and test every minute until fully cooked.
STEP EIGHT: Remove and let cool before removing from muffin liners. Enjoy and store on the counter for 5 days, or in the refrigerator for up to 1 week.
⭐ Pro Tips ⭐
- Aerate your flour by spooning it into the cup and leveling as this helps prevent dense muffins.
- Don't overmix the batter; stir just until combined for tender results!
- Use the fine side of a cheese grater for the zucchini so it blends smoothly into the batter.
- Muffins are stored well at room temperature for up to 5 days, or in the fridge for a week.
More Air Fryer Recipes
If you tried this Air Fryer Double Chocolate Zucchini Muffins Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
Air Fryer Double Chocolate Zucchini Muffins
These Air Fryer Double Chocolate Zucchini Muffins are rich, fudgy, and loaded with chocolate while staying perfectly moist thanks to shredded zucchini. Quick to whip up and baked right in the air fryer, they make the ultimate sweet snack or dessert.
- 2 cups all-purpose flour (aerated)
- ½ cup cocoa powder
- ¼ cup granulated sugar
- ⅓ cup dark brown sugar
- 2 teaspoon baking powder
- 1 pc large egg
- 5 tablespoon salted butter (melted)
- 2 teaspoon vanilla
- 1 cup whole milk
- 1 cup semi-sweet chocolate chips (divided)
- 1 finely shredded zucchini
- In a mixing bowl, combine all the fry ingredients and mix. Set aside.
Mix the milk, egg, melted butter, and vanilla in another mixing bowl.
- Slowly add the dry mixture to the liquid and mix until fully incorporated.
- Peel and shred the zucchini using a fine cheese grater. Add shredded zucchini to the batter and fold it in.
- Pre-heat the air fryer at 350°F and put in ¾ cup of chocolate chips.
- Spray jumbo muffin liners. Fill the liners with the mixture about ¾ full
- Top batter with 4-5 chocolate chips and place in the air fryer basket. Cook at 350°f for 12 minutes or until fully cooked. Use a toothpick to stick in the middle of a muffin. If you have batter on it when you pull it out, continue to cook and test every minute until fully cooked.
- Remove and let cool before removing from muffin liners. Enjoy and store on the counter for 5 days, or the refrigerator for up to 1 week.
- Aerate your flour by spooning it into the cup and leveling as this helps prevent dense muffins.
- Don't overmix the batter; stir just until combined for tender results!
- Use the fine side of a cheese grater for the zucchini so it blends smoothly into the batter.
- Muffins are stored well at room temperature for up to 5 days, or in the fridge for a week.
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