Go Back

Chocolate Zucchini Muffins

Rich, fudgy chocolate muffins packed with hidden zucchini that taste like a brownie in muffin form. Perfect for a quick after-school snack or make-ahead breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups finely grated zucchini (about 1 medium zucchini, not squeezed dry)
  • ¾ cup semi-sweet chocolate chips, plus extra for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until thoroughly combined.
  3. In a separate medium bowl, beat the eggs lightly, then whisk in both sugars, the vegetable oil, and vanilla extract until the mixture looks smooth and slightly glossy.
  4. Stir the grated zucchini directly into the wet ingredient bowl. Do not squeeze the moisture out of the zucchini.
  5. Pour the wet mixture into the bowl of dry ingredients and fold together with a rubber spatula until just combined. Stop as soon as you no longer see streaks of flour. Do not overmix.
  6. Fold in the chocolate chips, then divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Scatter a few extra chips on top of each muffin.
  7. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Do not squeeze the moisture out of the zucchini — that natural moisture is key to a tender muffin. Avoid overmixing the batter; stir until just combined. Wait until the 18-minute mark before opening the oven door to prevent sinking. Fill muffin cups only three-quarters full. Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap individually and store for up to 3 months. Reheat from frozen in the microwave for 30 to 40 seconds. Grate zucchini the night before and refrigerate to save time. For egg-free version, replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes). Oil can be swapped with melted coconut oil or unsweetened applesauce. Use a 1:1 gluten-free flour blend for a gluten-free version. Coconut sugar can replace granulated sugar.