Chocolate Zucchini Muffins
Chocolate zucchini muffins became a family favorite after sneaking veggies into dessert for my picky eaters. Rich and loaded with chocolate chips, these muffins always disappear fast.
They’re a delightful way to use up summer zucchini and satisfy any chocolate craving—no one ever guesses what’s inside!
Variations & Substitutions
Swap the chocolate chips for white chocolate or peanut butter chips for a fun twist. If you’re out of all-purpose flour, whole wheat flour works well and adds a nutty flavor.
For a little crunch, toss in a handful of chopped walnuts or pecans. You can even add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
Tips & Tricks for Perfect Results
Squeeze out excess moisture from the zucchini before adding it to the batter—just a gentle press with a paper towel will do. Don’t overmix; a few streaks of flour are totally fine and will keep your muffins soft.
For bakery-style domes, fill the muffin cups almost to the top. And always check for doneness with a toothpick—every oven is a little different!
Storage & Reheating
Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze them individually wrapped for up to 2 months.
To reheat, pop a muffin in the microwave for about 15 seconds for that fresh-from-the-oven warmth and melty chocolate goodness.
Chocolate Zucchini Muffins
Ingredients
- 1 cup finely grated zucchini about 1 medium
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips plus extra for topping
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk the eggs, oil, and vanilla. Stir in the grated zucchini.
- Combine: Add the wet mixture to the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups. Sprinkle a few extra chocolate chips on top for good measure.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out mostly clean (a few melty chocolate bits are fine).
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
