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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?
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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.
This was absolutely amazing. My kids loved it and my son couldn’t understand how it was possible to have zucchini in the muffins. I honestly thought they were amazingly moist and spongy and had such a great texture. I divided everything in half since I didn’t have enough eggs. Thank you for this recipe. It should be published in allrecipes or epicurious. More people need to try this recipe. Thank you!
So happy to hear you enjoyed the muffins! Thanks so much for stopping by and leaving your feedback!
-Jamie
OMG these are AMAZING! I reduced the granulated sugar to 1 c and replaced the canola oil with 1/2 c coconut oil and 1/2 c applesauce and they still came out moist and chocolaty and absolutely delicious. Thank you so much for this recipe.
So happy to hear you enjoyed the muffins, Jen! Thanks so much for stopping by and leaving your feedback!
-Jamie
I’ve made these as is, super delicious. Have also made with 1 cup flour, 1 cup whole wheat and 1/2 cup quick cooking oats for the 2 1/2 cups flour. Have subbed avocado oil for the vegetable oil. Also, tried cutting down white sugar to 1/2 cup. They are all delicious subs and I’ve made all the subs together and still great! Thanks for the recipe!
I reduced the white sugar to 1 1/4 cups, reduced the cocoa by 2 tbsp and added expresso powder. I use mini choc chips; added 3/4 cups to batter and sprinkled the remainder on top of the muffins (along with a sprinkle of course sugar) before baking.
These are delicious muffins that always bring raves and requests for the recipe.
Thank you, Jamie!
So happy to hear you enjoyed the muffins, Georgia! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi Jamie I to have a friend who does well gardening and gave me a huge zucchini for baking . I have made keto zucchini brownies and made your chocolate zucchini muffins. Your muffins are so incredibly moist and to die for. Thanks for sharing your recipe and I’m thinking I would like to bake these for the less fortunate at our next community event Woodstock-Oxford Rotary. Keep making more recipes for us bakers out there. God Bless.
Julie from Woodstock, Ontario Canada .
So happy to hear you enjoyed the muffins, Julie! Thanks so much for stopping by and leaving your feedback!
-Jamie
These are perfectly delicious!
So happy to hear you enjoyed the muffins, Lynn! Thanks so much for stopping by and leaving your feedback!
-Jamie
Thank you. I used your recipe and produce delivered by the Salt Lake City charity Green Urban Lunchbox, to make 140 muffins for American Cancer Society’s Hope Lodge for cancer patients in treatment. My husband and I have been here about 35 days treating his cancer. Your recipe put smiles on the face of hundreds of cancer patients and their caregiver. Thanks again.
So happy to hear you enjoyed the muffins, Kellisue! Thanks so much for stopping by and leaving your feedback and sharing this special experience with me!
-Jamie
I rarely leave comments on recipes. Like never. I received 2 massive zucchini from a friend’s garden and there wasn’t much to do with them but to use for baking. This recipe is amazing! I ended up 29 muffins. They are so moist and chocolatey! I will be using this recipe again for sure!
So happy to hear you enjoyed the muffins, Roxann! Thanks so much for stopping by and leaving your feedback!
-Jamie
These are the best muffins I’ve ever made (and I make A LOT of muffins)! Delicious.
Yay! So happy to hear you enjoyed them, Amanda! Thanks so much for stopping by and taking the time to leave feedback. Happy Baking!
-Jamie
I made these and took them to a family reunion. Every mom there begged for the recipe. They were thrilled their kids were eating vegetables and loving it.