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Close-up of chocolate zucchini muffins on a white plate, showcasing their dense, chocolatey interior.

The Ultimate Chocolate Zucchini Muffins

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  • Author: Ryan Miller
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Oven

Description

These Chocolate Zucchini Muffins are incredibly moist with an intense chocolate flavor and pockets of melty chocolate chips. They are the perfect decadent treat and a fantastic way to use fresh garden zucchini!


Ingredients

  •   1 cup (190 grams) finely grated zucchini, from about one small to medium zucchini
  •    1 ½ cups (190 grams) all-purpose flour
  •    ½ cup (40 grams) unsweetened cocoa powder
  •    1 teaspoon baking powder
  •    ½ teaspoon baking soda
  •    ¼ teaspoon salt
  •    ½ cup (120 ml) vegetable or canola oil
  •    ½ cup (100 grams) granulated sugar
  •    ½ cup (100 grams) light or dark brown sugar
  •    2 large eggs
  •    1 teaspoon vanilla extract
  •    ¼ cup (60 ml) milk
  •    ¾ cup (120 grams) chocolate chips

Instructions

  1. Preheat your oven to 375F (190C or 180C for fan ovens). Line a 12-cup muffin pan with paper liners.
  2. Pat the grated zucchini with paper towels. Gently squeeze out extra water. It won’t be totally dry, but it shouldn’t drip.
  3. In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate large bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla, and milk. Make sure the eggs are well mixed in.
  5. Pour the dry ingredients into the wet ingredients. Gently mix until you don’t see any dry spots or lumps. The batter will look shiny and thick. A rubber spatula works well to fold it first, then you can whisk a bit more to make it smooth.
  6. Use a rubber spatula to fold in the grated zucchini and the chocolate chips.
  7. Spoon the batter into the lined muffin cups. Fill each cup about three-quarters full, maybe a little more.
  8. Bake in the hot oven for about 20 to 25 minutes. The tops should look rounded, and a toothpick put into the center should come out clean or with just a few moist crumbs.
  9. Let the muffins cool in the pan for about 10 to 15 minutes. Then move them to a wire rack to finish cooling completely.

Notes

Zucchini: You don’t need to peel the zucchini before you grate it. Using a grater with smaller holes gives you finely grated zucchini that melts into the batter. If you use a grater with larger holes, the zucchini pieces will be more noticeable but the muffins will still be delicious.

Storage: Keep leftover muffins in a sealed container at room temperature for up to three days. For longer storage, cooled muffins can be frozen for up to two months. Just thaw them overnight in the refrigerator before enjoying.


Nutrition

  • Serving Size: 1
  • Calories: 287kcal
  • Sugar: 25g
  • Sodium: 73mg
  • Fat: 13g
  • Saturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 33mg
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