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Close-up of chocolate zucchini muffins in red and white striped liners, with chocolate chips scattered around.

Chocolate Zucchini Muffins

Jennifer Ryan
Moist, rich chocolate zucchini muffins packed with cocoa and chocolate chips, it's an easy bake no one will guess has veggies!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24
Calories 169 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners and set aside.
    A muffin tin with pink checkered paper liners ready for baking.
  • In a large mixing bowl, use an electric mixer to beat together the caster sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
    300 Grams Caster sugar, 110 Grams Light brown sugar, 230 Milliliters Vegetable oil, 3 Large eggs, 2 Teaspoons Vanilla extract
    Ingredients for chocolate zucchini muffins in a mixing bowl.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and ground cinnamon.
    310 Grams Plain flour, 45 Grams Unsweetened cocoa powder, 1 Teaspoon Salt, 1 Teaspoon Baking soda, 1 Teaspoon Ground cinnamon
    A glass bowl filled with flour, cocoa powder, and spices, with a whisk mixing the ingredients.
  • Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing.
    Bowl of chocolate zucchini muffin batter ready for baking.
  • Place the grated zucchini into a clean tea towel and squeeze firmly to remove as much excess moisture as possible.
    250 Grams Zucchini
    Shredded zucchini in a bowl with whole zucchinis in the background.
  • Fold the drained zucchini into the batter until evenly distributed.
    200 Grams Chocolate chips
    Shredded zucchini mixed into chocolate muffin batter.
  • Then gently stir in the chocolate chips.
    Bowl of chocolate zucchini muffin batter with chocolate chips and a spatula.
  • Using a medium cookie scoop (about 3 tablespoons), divide the batter evenly between the prepared muffin liners.
    Muffin tin filled with chocolate zucchini muffin batter topped with chocolate chips.
  • If desired, sprinkle a few extra chocolate chips over the tops of the muffins.
    Muffin tin filled with chocolate zucchini muffin batter and chocolate chips.
  • Bake for 18-22 minutes, or until the muffins are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
    A tray of freshly baked chocolate zucchini muffins in paper liners.
  • Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
    Freshly baked chocolate zucchini muffins in red checkered liners on a cooling rack.

Notes

Tips & Tricks
  • Don't skip draining the zucchini: Removing excess moisture prevents soggy muffins and keeps the texture tender.
  • Extra chocolatey: Use a mix of dark and milk chocolate chips for deeper flavor.
  • Moisture boost: These muffins stay soft for days thanks to the zucchini and oil-store in an airtight container at room temperature for up to 3 days.
  • Freezer-friendly: Freeze cooled muffins for up to 3 months; thaw at room temperature or warm gently.
  • Make them mini: Reduce baking time to 10-12 minutes for mini muffins.

Nutrition

Calories: 169kcalCarbohydrates: 34gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 20mgSodium: 153mgPotassium: 108mgFiber: 1gSugar: 22gVitamin A: 51IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword best chocolate cake, best cupcakes, breakfast ideas, chocolate, chocolate cake, chocolate cupcake recipe, chocolate cupcakes, classic cupcakes, cooked breakfast, healthy breakfast, meal prep breakfast, muffins
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