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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?
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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 made these Chocolate Zucchini Muffins, I had some crushed walnuts in my freezer so I added those as well. The recipe was enough for 12 muffins and a small loaf. Have not tried the loaf yet but the muffins are delicious, light texture, moist and great flavor. A must make for muffin lovers.
Recipe made 25 muffins and a 1/2 size loaf (baked in a full size loaf pan). Baked only for 15 minutes for muffins and 20 min as we have temperature issues with our oven so we always have to reduce the baking time. Omitted the cinnamon as I don’t like “spiced” zucchini muffins. Nice and moist with good texture. They are on the sweeter side so might reduce the amount of sugar slightly next time