This post may contain affiliate links. Please read our privacy policy.

Chocolate zucchini muffins are so rich and delicious, no one will ever guess they have zucchini in them! Enjoy them for breakfast all week long or bake them up for an afternoon snack.

Plated chocolate zucchini muffin with a cup of coffee in the background.
Subscribe to My Baking Addiction!
Get updates on the latest posts and more from My Baking Addiction straight to your inbox.

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.

Chocolate zucchini muffins arranged in and on top of a muffin tin.

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.

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.

Bite taken from an unwrapped zucchini muffin on a white plate.

The best double-chocolate zucchini muffins

So let’s talk about these muffins. They’re honestly one of the best muffin recipes that I’ve ever made. And that’s a tall order, given I run a baking website.

These 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.

Chocolate zucchini muffins stacked on a white platter.

How to make chocolate zucchini muffins

This recipe is so easy to make—which is a good thing, because I know your family is gonna be asking for them over and over again!

Ingredients you’ll need

To make these muffins, you will need:

  • 1 ½ cups 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 
  • 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)
Ingredients for chocolate zucchini muffins arranged on a countertop.

Before you start baking, make sure you know how to measure flour correctly. This will help your chocolate zucchini muffins turn out perfect every time. 

I like using a combination of granulated sugar and brown sugar in this recipe. If you are out of brown sugar, whip up a simple brown sugar substitute. You can also try my tricks for softening brown sugar if yours hardened in the pantry.

The batter for these muffins uses unsweetened cocoa powder, also called natural cocoa powder. If you aren’t familiar with the types of cocoa powder, check out my cocoa powder 101 post.

After grating the zucchini, let some of the excess moisture drain out. Don’t press all of the liquid out of it, though; you want some moisture to give the muffins their perfect texture.

I like putting semi sweet chocolate chips inside the muffins and sprinkling mini milk chocolate chips on the top. Feel free to skip the mini chocolate chips if you don’t have any on hand or if you need these muffins to be dairy free.

Making these muffins

This recipe makes about 20 chocolate zucchini muffins. Line the wells in 2 standard muffin tins with cupcake liners or spray with nonstick spray.

In a large bowl, beat together both sugars with the oil, eggs, and vanilla until well combined.

In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon. Slowly add this mixture to the wet ingredients until just combined.

Fold in the zucchini followed by the semisweet chocolate chips.

I like to use a large (3 tablespoon) cookie scoop to easily divide the batter between the prepared muffin wells. If your’e using the mini chocolate chips, sprinkle them over the tops of the muffins now.

Bake the muffins at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs clinging to it.

Baked chocolate zucchini muffins cooling in a muffin tin.

Let the muffins cool in the pan for a few minutes before transferring them to wire rack to finish cooling. Enjoy them for breakfast, dessert, or as an afternoon snack with a maple sweet cream cold brew.

Unwrapped chocolate zucchini muffins perched on cooled muffins in a muffin tin.

Storage and freezing tips

These chocolate zucchini muffins will last about 3 days at room temperature in an airtight container. You can also freeze them for up to a month 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?

Cooled chocolate zucchini muffins arranged in a muffin tin.
Want to save this recipe?
Enter your email and get it sent to your inbox!

Chocolate Zucchini Muffins

By: Jamie
4.47 from 1065 ratings
Prep: 20 minutes
Cook: 22 minutes
Total: 42 minutes
Servings: 20 muffins
Chocolate zucchini muffins are so rich and delicious, no one will ever guess they have zucchini in them! Enjoy them for breakfast all week long or bake them up for an afternoon snack.

Ingredients

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.
    1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 1 cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract
  • In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
    2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground 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.
    2 cups finely grated zucchini, 1 cup 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.
    1/2 cup mini milk chocolate chips
  • Bake in preheated oven for 18-22 minutes.

Video

Notes

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

Nutrition

Serving: 1muffin, Calories: 324kcal, Carbohydrates: 42g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 188mg, Potassium: 151mg, Fiber: 2g, Sugar: 27g, Vitamin A: 76IU, Vitamin C: 2mg, Calcium: 27mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.47 from 1065 votes (1,048 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

214 Comments

  1. Candy Marsh says:

     Muffins took at least 8 minutes longer than what the recipe says 
    Haven’t tasted them yet but the smell delicious 

    1. Jamie says:

      Thanks so much for stopping by, Candy! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  2. Melinda says:

    I found this recipe via google and just wanted to comment quick to let you know that they are delicious! Thank you!

    1. Jamie says:

      So happy to hear you enjoyed the muffins, Melinda! Thanks so much for stopping by and leaving your feedback!
      -Jamie

  3. Marcia Vaca says:

    I made these today, and they are SIMPLY THE BEST!!!! Thanks for the amazing recipe!
    I just cut 1/2 cup sugar. Will make them again! Definitely!!!

    1. Jamie says:

      Thanks for your feedback, Marcia! So happy you enjoyed the muffins!
      Happy Baking!
      -Jamie

  4. Anjola Adeboye says:

    Hey! I just tried chocolate zuchinni muffins at a friend’s house and they look absolutely delicious! I can’t wait to try this recipe! I just have a quick question. I’m not a large fan of chocolate since I find it somewhat overpowering. I was wondering if the chocolate chips that need to be folder into the batter are essential to the overall taste of the muffin? I like the chocolate flavour but feel as if too much of both chips and coco powder would be a little much and hdetest biting into a whole chocolate chip. Could I take those out without disrupting the flavour or would i have to balance it out with some additional cocoa powder?

    Thanks and have a great day!

    1. Jamie says:

      I think you could definitely leave out the chocolate chips if you want to. :)
      -Jamie

  5. Erica Lee says:

    They are currently baking in the oven. But the batter seemed a bit thick to me. Is a thick batter consistency the norm?

    1. Jamie says:

      Erica-
      I hope they turned out great! They batter is definitely on the thicker side. Happy Holidays to you and yours!
      -Jamie

  6. Nicole says:

    Am I suppose to peel the zucchini before I shred it?  -Thanks, Nicole

    1. Jamie says:

      I don’t peel it. I just wash and dry them, then shred them up. Hope this helps!
      -Jamie

  7. ValerieW says:

    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. 

    1. Jamie says:

      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!
      -Jamie

  8. Emma says:

    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.

    1. Emma says:

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

    2. Jamie says:

      So glad to hear you enjoyed them, Emma!

  9. Gabe Kluka says:

    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!

    1. Jamie says:

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

  10. Jeleisa says:

    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!

    1. Jamie says:

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