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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?
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 halved the sugar, substituted half the oil with greek yoghurt. the mixture was thick however came out great.
Happy to hear they turned out for you!
-Jamie
I made these minus the sugar with some maple syrup and a table spoon of coconut sugar.. perfect thankyou!
So happy to hear you enjoyed the recipe! Thank you so much for stopping back and leaving your feedback.
Happy Baking!
-Jamie
Made these and loved them! ย So chocolatey
Yay! So happy to hear you enjoyed them!
-Jamie
These muffins taste like one of the best brownies I have ever had in my life. More dessert than breakfast food, but absolutely fabulous. I am adding this recipe to my permanent arsenal. Thank you!
These were excellent. I doubled the recipe for super large muffins
So happy to hear you enjoyed the muffins, Wendy! Thanks so much for stopping by and leaving your feedback!
-Jamie
SO good!
I used 1.5 cups of whole wheat flour and 1 cup of all purpose, delicious and a bit more fiber.
Thanks so much for stopping by, Ilana! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Just made these muffins with my daughter, and they are amazing. 100% a hit in this household. Thanks so much.
So happy to hear you enjoyed the muffins, Marie! Thanks so much for stopping by and leaving your feedback!
-Jamie
I was able to get 24 delicious muffins. I only used 1 cup of granulated sugar, and 1/2 brown sugar. I also added a little bit of honey.
This was my first time making zucchini muffins
So happy to hear you enjoyed the muffins, Carly! Thanks so much for stopping by and leaving your feedback!
-Jamie
I’ve never used zucchini in baking before, do you peel the green skin on the zucchini for this recipe or not?
Nope, no need to peel. Just wash and grate. :)
-Jamie
These muffins are delicious! I used 1/2 cup of applesauce and 1/2 cup of oil so that I did not use a whole cup of oil, and I took out 1/4 cup of sugar! My family rated these 9/10!
YAY! So happy to hear you loved them! Thanks for stopping by and leaving your feedback.
-Jamie