Chocolate Zucchini Muffins Recipe

Chocolate zucchini muffins one cut in half on top of a whole muffin.

5 from 5 votes

These easy chocolate zucchini muffins are so soft, moist, and full of rich chocolate flavor. They feature fresh grated zucchini, cocoa powder, extra chocolate chips, and a touch of cinnamon. It only takes 10 minutes to prep and 20 minutes to bake.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: (Makes 14-16 muffins)

Calories: 308kcal

Author: Lyuba Brooke

Ingredients

3 cups shredded zucchini (about 2 medium zucchini, about 1 lb.)
3 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all purpose flour
1/2 cup 100% cocoa powder
1 cup white granulated sugar
1 cup brown sugar
1/4 tsp salt
2 tsp cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups chocolate chips
1/2 cup mini chocolate chips for topping, optional

US Customary - Metric

Instructions

Preheat the oven to 350℉ and grease a muffin pan. Line the muffin baking pan with cupcake liners.
Wash zucchini and pat it dry. No need to peel it! Grate zucchini on the larger grate of the box grater and add it to a large mixing bowl.
HOT TIP: if you have a picky kid and you think they would notice the little green specs, you can peel the zucchini. Otherwise, keep it unpeeled. (Mince still haven't noticed! Shhh.)
Add eggs, oil, vanilla, and both sugars. Whisk until all evenly mixed and incorporated.
Add flour, cocoa powder, salt, cinnamon, baking powder and baking soda. Whisk well, until just combined.
Fold in chocolate chips into the batter until evenly mixed throughout.
Use an ice cream scoop with release to scoop out even amounts of batter into each muffin cup, filling it no more than 3/4 of the way.
Divide the batter between the muffin cups and bake for about 20 minutes.
Expert Tip: to tell if you muffins are done you can either gently touch the top to feel if it's firm or still a little squishy. If you want a more definite way, use an instant read thermometer. Quick breads and muffins should have internal temperature of 200-205℉ when baked through.

Video

Notes

Storing: you can store baked muffins on the counter, at room temperature, in an air-tight container but only for about 1-2 days. (Note that shelf life is shorter in a humid climate.) To store longer, store them in the refrigerator, in an air-tight container. In the refrigerator, they will last up to a week.

You can reheat individual muffins in the microwave for a few seconds.

Nutrition