This post may contain affiliate links. Please read our privacy policy.
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?
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.
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
Glad to hear you enjoyed them! :)
Yep…these were a huge hit!!! Still haven’t told my teenaged sons about the zucchini yet. He, he he… Very moist and chocolatey.
So happy to hear you enjoyed the recipe. Thanks so much for stopping back and leaving your feedback!
-Jamie
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.
You can adjust the sugar and other ingredients to however you like, Samie. I hope you enjoy it!
@Samie, if you don’t like the recipe, then don’t make it. Why do you feel a need to criticize it?
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!
Fantastic, Amber! There’s nothing better than a fresh muffin in the morning!
DELICIOUS..I subbed coconut oil for vegetable, used half white whole wheat flour and swerve instead of sugar. Still OUTSTANDING
I’m so happy to hear that, Christine! Take care!
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.
Thank you, Brinacyl! Your version sounds fantastic!
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!
So happy to hear you enjoyed them, Wendy! Thanks so much for stopping by and leaving your feedback!
-Jamie
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
Keisha, I’m so glad you liked them! Thank you!
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! :)
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!
I am so happy to hear you enjoyed the recipe, Linda. Thanks for stopping back to leave your feedback.
-Jamie