Chocolate Zucchini Muffins

Chocolate Zucchini Muffins have bits of chocolate chips. So, so good.
Chocolate Zucchini Muffins are rich, delicious and loaded with flavor. Have ’em for breakfast all week long. Every morning is better with chocolate!

Earlier this week I posted a recipe for a scrumptious Lemon Zucchini Cake and I told you that I was baking zucchini into allthethings. I wasn’t kidding.

I’m just trying to hold onto summer for a few more weeks and use up a bunch of zucchini that my mom plopped on my kitchen counter without any ceremony or circumstance (gee thanks, Mom).

Don’t you worry, I promise to bombard you with more pumpkin spice than you can dream of in coming months. If you’ve been around for awhile, you know that pumpkin pie spice is my jam, but it’s just a little too soon for all that business.

Chocolate Zucchini Muffins have a bit of vegetable popped into an extraordinary muffin. You won't be able to stay away!

Another thing that falls into the category of too soon are Christmas decorations – in any capacity. This morning while indulging in a mani/pedi, I noticed a shelf in the salon that was decorated with Christmas decor – complete with a countdown calendar that read 114 days. 114 days! Who does this?!

Step away from those Christmas countdown calendars, folks. Target doesn’t even have Halloween costumes yet!

Just kidding… you do you. And if that means celebrating Christmas in August when it’s 90 degrees outside, have at it. I just want no part of it. Hello, I’m still shredding up a million home-grown zucchinis and doing my very best to trick Eric and Elle into eating it.

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. They’re full of chocolate flavor from using cocoa powder and two types of chocolate chips, and the texture is simply amazing thanks to the zucchini.

Chocolate Zucchini Muffins won't let you down. They're rich, delicious and loaded with chocolate flavor!
Whenever I bake with zucchini, I always grate it super fine because it practically disappears into the batter. 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.

Did you know that in England and most of Europe, zucchini is actually called courgette? My friend Amber’s husband is British, and every once in a while he pops up with random facts like this. Say it with me, now – “CORE-JETTE”. Almost like Corvette.

Can you tell I’m getting a little loopy from a never-ending supply of zucchini that has to be dealt with? I think I’ll sit down with a few of these muffins and more coffee. Because this entire situation needs some additional caffeine. But no Christmas decorations, thankyouverymuch.

Looking for more zucchini recipes? Be sure to check out these delicious Zucchini Cookies and this Spiced Zucchini Cake.

Chocolate Zucchini Muffins

Yield: about 20 muffins

Prep Time: 10 minutes

Cook Time: 18-22 minutes


  • 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


  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.


Muffins can be stored in an airtight container at room temperature for up to 3 days.
adapted from Taste of Home

58 Responses to “Chocolate Zucchini Muffins”

  1. Medha @ Whisk & Shout — September 2, 2015 at 9:42 pm

    These look so chocolatey and so moist! Delicious- pinning!


  2. Cookbook Queen — September 3, 2015 at 8:00 am

    They look SO rich and chocolatey!! I’ll take them! And some pumpkin pie. EAT ALL THE THINGS!!


  3. Stephanie — September 3, 2015 at 8:44 am

    Ohh these look very delicious!


  4. Shawn — September 3, 2015 at 9:25 am

    Thanks for giving me a reason to add more zucchini to my diet!


  5. Brenda M — September 3, 2015 at 10:00 am

    Made these this morning and I’m in love with them! Sooo good!


  6. Christina — September 3, 2015 at 10:04 am

    I completely agree about the Christmas decorations. Hobby Lobby has already thrown up Christmas on the shelves! smh. However, these muffins are perfect for right now, veggies hidden by chocolate?! Sign me up for that.


  7. Oana — September 7, 2015 at 2:48 am

    Courgette sounds so funny :D Either way we call them, I bet they make these muffins delicious! I never tried adding zucchinis into desserts, only carrot – in Romania, veggies are for savory dishes only so feels a bit weird to get myself into adding them in a dessert. But I I’ve got to give it a try as soon as possible!


  8. Ricky — September 8, 2015 at 2:49 pm

    We call them courgette here in Holland and I remember my gf and I used to laugh any time we heard the word zucchini in a cooking show


  9. Anita Meena — September 16, 2015 at 6:21 am

    Thank you for the recipe. The cake looks yummy. I will definitely try :-)


  10. Freddy Falck — September 26, 2015 at 7:40 am

    Muffins are a hit snack with children and adults alike. The snack gets even more tempting when it is made out of chocolate and (surprise) zucchini. However, when mixing chocolate with zucchini, it is essential to mix the ingredients in such a way that all the zucchini is mixed properly into the batter. If this is not done, it can make your muffin, grainy and chewy. So, instead of trying to wrap up this sweet snack in a matter of 20 minutes, it is better to spend some time mixing the chocolate and zucchini so that it gives the best consistency to your creation.


  11. Linda Seecarry — October 11, 2015 at 1:49 pm

    I made several loaves of bread from using this recipe instead of the muffins. I had tons of zucchini left over this year. I had super raves about this recipe, and gave several loaves of bread away to friends and family. Its very moist and chocolatey. Love it! 


    • Jamie — October 12, 2015 at 1:41 pm

      I am so happy to hear you enjoyed the recipe, Linda. Thanks for stopping back to leave your feedback.

  12. deliciouslynell — October 30, 2015 at 5:11 am

    Thank you for the recipe! I gave these a go, and I absolutely loved them! I’m not all that good with such sweet things, so next time I’ll cut down the sugar and I might try using a more bitter chocolate powder. But thank you! :)


  13. Keisha — February 29, 2016 at 9:30 pm

    I made these muffins tonight and they are fantastic!!!  I was making them for my toddler daughter so I cut the sugar and oil in half and added half cup of apple sauce to assist with moisture.  I can’t get over how rich and chocolatety they are.  A definite hit with children and adults 


    • Jamie — March 1, 2016 at 12:53 pm

      Keisha, I’m so glad you liked them! Thank you!

  14. wendy — March 3, 2016 at 6:48 pm

    I just made these, and they are GREAT! they’re not too sweat (i made them without the chips and the vanilla), but really really moist. measerments were perfect, thank you!


    • Jamie — March 4, 2016 at 10:24 am

      So happy to hear you enjoyed them, Wendy! Thanks so much for stopping by and leaving your feedback!

  15. brinacyl — March 27, 2016 at 8:45 pm

    these are delicious ! even my husband enjoyed these and we  could not tell  that courgette . Thank you for sharing this recipe. I made some changes to make these a bit healthier and I am sure the original version must be heavenly: substituted 1/2 cup of oil with 1/2 cup apple sauce, used coconut oil ,used 1/2 whole wheat flour ,  and omitted 1/2 cup of granulated sugar.


    • Jamie — March 28, 2016 at 11:12 am

      Thank you, Brinacyl! Your version sounds fantastic!

  16. christine — April 25, 2016 at 11:07 am

    DELICIOUS..I subbed coconut oil for vegetable, used half white whole wheat flour and swerve instead of sugar. Still OUTSTANDING


    • Jamie — April 25, 2016 at 1:14 pm

      I’m so happy to hear that, Christine! Take care!

  17. Amber — June 13, 2016 at 12:45 am

    I also recently discovered that you can freeze muffins for up to three months. I wrapped them in saran wrap and then a ziplocbag and got all the air out to prevent freezer burn but yeah basically if you want one just pop it into the microwave or leave it in the fridge overnight to thaw for the morning if you dont feel like waiting it really doesnt take long to thaw in the fridge. Can you imagine?! A freezer full of muffins like an endless supply! Yum! And I’m happy to report when I thawed it in the fridge it was still moist!


    • Jamie — June 13, 2016 at 10:32 am

      Fantastic, Amber! There’s nothing better than a fresh muffin in the morning!

  18. Samie — July 14, 2016 at 5:44 pm

    This recipe calls for so much sugar! About 4x as much as I would put in. And I would opt for plain yogurt or unsweetened apple sauce instead of a cup of vegetable oil.
    Not for me.


    • Jamie — July 17, 2016 at 6:05 pm

      You can adjust the sugar and other ingredients to however you like, Samie. I hope you enjoy it!

  19. Spitz2368 — July 31, 2016 at 12:14 pm

    Yep…these were a huge hit!!! Still haven’t told my teenaged sons about the zucchini yet. He, he he… Very moist and chocolatey.  


    • Jamie — August 4, 2016 at 2:48 pm

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

  20. Sams — August 3, 2016 at 2:56 pm

    Made this yesterday… Reduced sugar a bit and used all brown sugar only…iv had to add about half cup of milk as the batter  was really dry.. I also used half all purpose and half whole wheat flour
    Came out yum… half of the pieces disappeared in 30 mins


    • Jamie — August 4, 2016 at 2:40 pm

      Glad to hear you enjoyed them! :)

  21. Lacy — August 4, 2016 at 2:32 pm

    Thank you! I will never understand people’s need to criticize when they can smile and move on if it’s not for them. I am for ALL things chocolate. We put zucchini in the garden for the first time. I figured I should look for some fun baked goods because otherwise my kids will never try it. I am happy I ran across your recipe. My family has zero issues with sugar and fat (all 5 of us are tall and thin with glowing health reports). Now my kids have a high opinion of zucchini which means they may be willing to try it in other forms. This new to baking with a vegetable mom does not own a fine grater so I improvised and used a zester which worked just fine. God Bless!


    • Jamie — August 7, 2016 at 8:30 am

      Thank you so much, Lacy! I’m for all things chocolate, too!

  22. Mary M. — August 17, 2016 at 4:57 pm

    Oh my, these are *amazing*. I just made them and my house smells heavenly. Thank you for such a yummy recipe!


    • Jamie — August 20, 2016 at 7:05 am

      I’m so glad you liked them, Mary!

  23. Emily — August 19, 2016 at 9:15 pm

    I was out of white flour AND oil. But determined to make chocolate zucchini something…. 
    Substituted whole wheat flour and apple sauce. 
    They were still fab. 
    Probably completely blow my mind if I made them exactly as the recipe states. 


    • Jamie — August 20, 2016 at 7:00 am

      I’m so glad you liked them, Emily!

  24. suej — August 22, 2016 at 9:44 pm

    These are so good!! 


    • Jamie — August 23, 2016 at 3:23 pm

      Thank you so much, Sue!

  25. NicK — September 24, 2016 at 7:44 pm

    Soooo delicious and moist. Perfect chocolate muffins! Thanks for posting.


    • Jamie — September 25, 2016 at 3:33 pm

      You’re welcome, Nick! I’m really glad you like them!

  26. Jen Tendick — December 12, 2016 at 9:18 pm

    This page won’t let me pin it to Pinterest. It says it doesn’t have any images to pin.


  27. Sarah — January 14, 2017 at 8:34 pm

    Does it matter if I halve both the sugar? I can’t wait to try these :)


    • Jamie — January 15, 2017 at 10:16 am

      Hi, Sarah! I suppose you could try halving the sugar. Let me know how you like it!

  28. Cristina — February 22, 2017 at 3:54 pm

    WOW!!!! THESE ARE AMAZING. I used dark chocolate chips and less sugar. My picky 3 year old loves them. I’m going to add flax seeds next time.


    • Jamie — February 23, 2017 at 2:07 pm

      I’m so glad you and your family liked them, Cristina!

  29. Jillian — March 6, 2017 at 10:34 pm

    These were DEE-LISH! Is there a “lighter” version?!?!? Although, now I’ve tasted these, there may be no turning back! Lol! Thank you for sharing the recipe! 


    • Jamie — March 7, 2017 at 11:35 am

      I’m so glad you enjoyed them, Jillian!

  30. Rakhee Utarid — March 26, 2017 at 10:54 pm

    These muffins are delicious! Moist fluffy and cakes all at the same time. You could never tell I put zucchini in them! I was worried the batter was a little thicker than I expected. But they were a huge hit w my picky toddlers who though they were getting chocolate cupcakes! 


    • Jamie — March 27, 2017 at 10:54 am

      Wonderful, Rakhee! I’m glad you enjoyed them!

  31. Jeleisa — May 13, 2017 at 10:27 am

    Absolutely delicious! I’m really happy I found this recipe. We baked them for a corporate event because we wanted to avoid buying the same old cupcakes again. They ended up coming out great and were a huge hit! We packed each of them individually in a clear cello wrap and bundled each gift with some other customized chocolate items. It was fun to bake them and even more fun to see the reactions. Thanks!


    • Jamie — May 16, 2017 at 7:22 pm

      Wonderful, Jeleisa! I’m so glad you had fun with the recipe.

  32. Gabe Kluka — August 21, 2017 at 11:31 am

    Great recipe! I’ve made these 1/2 doz times or so. They freeze well, so I make several batches at a time (I don’t double it though…). Thanks!


    • Jamie — August 24, 2017 at 3:41 pm

      So happy to hear you enjoyed them, Gabe. Thanks so much for stopping back and leaving your feedback!

  33. Emma — August 31, 2017 at 9:55 am

    I made these yesterday. Everyone loved them & no-one detected the secret ingredient However when I make them again if use twice as much cocoa for my personal tastes.


    • Emma — August 31, 2017 at 9:57 am

      Obvs I meant “I’d” use twice as much cocoa…. My phone loves to incorrectly auto correct.

    • Jamie — August 31, 2017 at 1:35 pm

      So glad to hear you enjoyed them, Emma!

  34. ValerieW — September 25, 2017 at 6:28 pm

    Made this recipe with all semi-sweet chocolate chips as that was all I had. Also substituted half the cooking oil for coconut oil. Absolutely delicious. The perfect ratio of ingredients for a chocolatey, moist muffin. 


    • Jamie — October 3, 2017 at 11:39 am

      So glad to hear you enjoyed them, Valerie! I love the idea of the coconut oil. I need to try that next time. Happy baking!

Leave a Comment