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Plate of chocolate zucchini muffins
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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!
Course Breakfast, Snack
Cuisine American
Keyword Chocolate Zucchini Muffins
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 287kcal

Equipment

  • 12-cavity muffin pan

Ingredients

  • 1 cup finely grated zucchini you'll need about 1 small to medium zucchini
  • 1 ½ cups all-purpose flour (187.5 grams)
  • ½ cup cocoa powder (40 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup vegetable oil (120 ml) or canola
  • ½ cup granulated sugar (100 grams)
  • ½ cup brown sugar (100 grams) light or dark
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk (60 ml)
  • ¾ 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 ¾ 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