Go Back
Plate of chocolate zucchini muffins
Print Recipe
4.67 from 3 votes

Chocolate Zucchini Muffins

Chocolate zucchini muffins are extremely moist with a delicious chocolate flavor and chocolate chips. The perfect chocolate treat to use up your garden zucchini!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Chocolate Zucchini Muffins
Servings: 12 muffins
Author: Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

  • 1 cup finely grated zucchini you'll need about 1 small to medium zucchini
  • 1 1/2 cups all-purpose flour (187.5 grams)
  • 1/2 cup cocoa powder (40 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (120 ml) or canola
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup brown sugar (100 grams) light or dark
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (60 ml)
  • 3/4 cup chocolate chips (120 grams)

Instructions

  • Preheat the oven to 375F (190C or 180C on a forced fan oven). Line a 12-cavity muffin pan with muffin papers.
  • Using a paper towel, squeeze out any excess liquid from the grated zucchini. It won't feel dry, but it shouldn't be dripping water.
  • Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  • In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla and milk. Be sure that the eggs are properly incorporated.
  • Carefully whisk the dry ingredients into the wet ingredients until no lumps remain. The batter will be glossy and sticky. I typically use a rubber spatula to fold it in first, then whisk until smooth.
  • Fold in the grated zucchini and chocolate chips using a rubber spatula.
  • Spoon the batter into the prepared muffin pan. Each muffin paper will be about 3/4 full, or slightly more.
  • Bake muffins in the preheated oven for about 20-25 minutes, or until the tops are rounded and an inserted toothpick comes out clean or with a few moist crumbs.
  • Cool in the pan for about 10-15 minutes, then transfer to a wire rack to continue cooling.

Notes

  1. Zucchini: You do not need to peel the zucchini before grating. I use a small grater for finely grated zucchini. If you use a larger grater, the zucchini won't fully dissolve in the batter. It will still work, but you will see pieces of zucchini. 
  2. Storage: Store muffins in an airtight container at room temperature for up to 3 days. Cooled muffins can be frozen for up to 2 months. Then thaw in the fridge overnight. 
  3. Nutrition: Nutrition information is an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins. 

Nutrition

Calories: 287kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 73mg | Potassium: 188mg | Fiber: 2g | Sugar: 25g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg