This post may contain affiliate links. Please read our privacy policy.
Chocolate Zucchini Muffins are rich, delicious and loaded with flavor. Have ’em for breakfast all week long. Every morning is better with chocolate!
Folks, I feel like we’ve FINALLY made it to summer in Ohio. And get this, we’ve had about 5 days straight without rain!
We took advantage of the gorgeous weather this weekend and set Elle and her friend up with a lemonade and cupcake stand.
I mean, who can refuse a couple of cute kiddos selling adorably packaged chocolate cupcakes with delicious buttercream frosting and lemonade? Clearly, no one because the girls sold out in less than 2 hours.
She earned $20 and I’m pretty sure we’ve ignited her entrepreneurial spirit because we’re already prepping for her next dessert sale! We’re thinking mini cheesecakes and my favorite chocolate chip cookies along with these chocolate zucchini muffins.
TIPS FOR BAKING WITH ZUCCHINI
As soon as the weather warms up, I get way into zucchini. From Lemon Zucchini Cake to Zucchini Cookies, I fully believe zucchini belongs in allllllll the baked goods.
Don’t believe me? Take a look at these 10 Zucchini Desserts and I bet you’ll change your mind.
Zucchini is perfect for adding to baked goods because the delicate flavor allows it to blend in perfectly with sweet cake or bread batters. It also keeps baked goods moist without having to add a lot of extra oil or fat to the recipe.
Everyone has come across a giant zucchini or two during the summer. You know what I’m talking about – zucchini that got left a bit too long on the vine and are a little too fibrous to enjoy on their own.
Those big zucchini are perfect for baking!
Whenever I bake with zucchini, whether it be in a cake or in zucchini muffins, I always grate it super fine because it practically disappears into the batter. Most of the time, you probably wouldn’t even know it’s there if you can’t see it!
My dad, who is not fond of the green squash, noshed down a couple of these Chocolate Zucchini Muffins in a matter minutes, and proclaimed them freaking delicious.
And I have to say, I totally agree with him.
THE BEST DOUBLE CHOCOLATE ZUCCHINI MUFFINS
So let’s talk about these Chocolate Zucchini Muffins. They’re honestly one of the best muffins that I’ve ever made. And that’s a tall order, given I run a baking website.
Chocolate Zucchini Muffins could easily be called “Double Chocolate Zucchini Muffins” because the chocolate batter is packed with chocolate chips.
You read that right! They are full of chocolate flavor from using cocoa powder and two types of chocolate chips, and the texture is simply amazing thanks to the zucchini.
They’re absolutely perfect for sneaking some veggies into a chocolate lover.
These Chocolate Zucchini Muffins will last about 3 days at room temperature in an airtight container. You can also freeze them for easy breakfasts later.
When you’re ready to eat one, just pop it in the microwave straight from the freezer for about 30 seconds to 1 minute for a warm muffin breakfast on the go.
I mean, who wouldn’t want a warm, chocolatey muffin for breakfast?
[mv_video key=”senk6diksvti7nznafjr” volume=”70″ aspectRatio=”true” title=”Chocolate Zucchini Muffins” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/senk6diksvti7nznafjr.jpg” doNotOptimizePlacement=”false” doNotAutoplayNorOptimizePlacement=”false”]
Chocolate Zucchini Muffins
Ingredients
- 1 ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder I used Hershey's Special Dark
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups finely grated zucchini slightly drained
- 1 cup semisweet chocolate chips
- ½ cup mini milk chocolate chips optional
Instructions
- Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
- In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients into the sugar mixture and mix until just combined.
- Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
- Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
- If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
- Bake in preheated oven for 18-22 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I always follow the recipe the first time – and these did not disappoint! They are moist and lovely! I used a double recipe and made 24 regular sized muffins, 24 mini muffins, and a loaf! I will probably cut the sugar almost in half next time as I prefer them a little less sweet. Overall a great recipe that you can adjust to your likings!
OMG the best! Trust the ratings, these are delicious!
I made these tonight, and they are the best muffins I’ve ever made! I substituted coconut oil for the vegetable oil and applesauce for the eggs. I also cooked them in the oven with a pan of water to keep them moist. They are delicious. Thank you!
Super moist and tasty! I cut the amount of white/granulated sugar in half, did not add any mini chips on top, and these were still plenty sweet. Next time I make it I think I’ll not squeeze out the zucchini quite so much; the batter was very thick. This recipe made a generous amount of batter and the cups were filled to the top and then some, but it stayed in the cups and rose nicely without overflowing.
These were a big hit in our house and I will definitely make again.
So glad you enjoyed these, Cami. Thanks for sharing your feedback!
I’ve used this recipe as a base for the past year and it’s a hit!
I make them GF by using a GF flour mix. I also cut the sugar in half (although I do that with most baking recipes, I just don’t notice much difference and feel the chocolate taste stand out more)!
I also add almond flour on the top (mostly as decorative).
Thank you! :)
The muffins were amazing! My family loved them!! I used 2c white sugar, and 1/2c brown sugar and no chocolate chips – amazing ❤️
I ADORE this recipe and all your other ones. When I am searching for a recipe and your page comes up, it’s usually my go to. We have an abundance of zucchini and I made this recipe 5 times in 2 weeks (my kids inhaled them) and it wasn’t until the 5th time they saw me putting zucchini in that they realized it was in there. Thank you for yet another amazing recipe.
Soooo good!