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Chocolate Zucchini Muffins

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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!

Chocolate zucchini muffin with a bite taken out of it

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.

Baked chocolate zucchini muffins in white paper liners on a white surface

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.

Half-eaten chocolate zucchini muffin surrounded by other chocolate muffins

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.

Baked chocolate zucchini muffins on a white surface

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.

Side view of chocolate zucchini muffin with a bite taken out of it

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.

Chocolate zucchini muffin batter in a glass bowl

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.

Chocolate zucchini muffin batter in a muffin pan

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.

Chocolate zucchini muffins on a white surface

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?

Overhead view of baked chocolate zucchini muffins

Chocolate zucchini muffin with a bite taken out of it

Chocolate Zucchini Muffins

Yield: about 20 muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Chocolate Zucchini Muffins are rich, delicious and loaded with flavor. Have ’em for breakfast all week long. Every morning is better with chocolate!

Ingredients

  • 1 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 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
  • 1/2 cup mini milk chocolate chips, optional

Instructions

  1. Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
  2. In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
  4. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
  5. Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
  6. Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
  7. If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
  8. Bake in preheated oven for 18-22 minutes.

Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days.

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Nutrition Information
Yield 20 Serving Size 1 muffin
Amount Per Serving Calories 328Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 29mgSodium 188mgCarbohydrates 43gFiber 2gSugar 28gProtein 4g

Did you make this recipe?

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Natalie

Sunday 8th of May 2022

Made this recipe in a 9x13 pan. Delicious! They didn't have the 'crunchy' top that the muffins have, however, it still tasted good!

Jamie

Tuesday 10th of May 2022

So glad you enjoyed the recipe, Natalie! Thank you for stopping by to share your feedback. Happy baking! -Jamie

Natalie

Wednesday 4th of May 2022

Hello! Delicious recipe! Just wondering if I can make this recipe in a 9 x 13 pan. Also, could you add sour cream??

Jamie

Tuesday 10th of May 2022

Hello! I haven’t attempted this recipe with this adjustment, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by. -Jamie

Melissa C

Friday 17th of September 2021

So I made this recipe with a few tweaks and it was delish! Made a bread instead of cupcakes, used half butter/coconut oil instead of oil, added nutmeg, used cacao instead of cocoa.

Vicki

Saturday 28th of August 2021

Made these today. I ended up with 30 muffins perfect size and I had to cook them for about 25 minutes. They turned out amazing. So yummy .

Jamie

Thursday 23rd of September 2021

Yay! So happy to hear you enjoyed the recipe! Thanks so much for stopping back and leaving your feedback! -Jamie

Jacque

Monday 16th of August 2021

These were so good. Insanely chocolatey!! I subbed half the regular sugar with monk fruit sweetener and half the chips with sugar free chocolate chips, and I used coconut oil. They came out oily (there was oil in the muffin cup after I took the muffin out). Even though they get oil on your hands when you eat them they are still really good.

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