When life gives you too many zucchinis, it’s time to bake something chocolaty. These chocolate zucchini muffins are rich, moist, and downright irresistible. It’s the kind of garden zucchini recipe that turns “Wait, this has vegetables in it?!” into wide-eyed wonder. Whether you’re sneaking more greens into your day or just need a solid excuse to enjoy chocolate for breakfast, this one’s for you.

These muffins are a breeze to whip up and guaranteed to please even the pickiest of eaters. Think moist chocolate muffin meets wholesome home baking, with a pinch of veggie magic thrown in.

Why You’ll Love These Chocolate Zucchini Muffins

Soft, fudgy, and studded with melty chocolate chips, these muffins taste like dessert but act like a smart snack. They’re everything you want in an easy chocolate baking recipe: fast, flexible, and made in one bowl (almost). Plus, the zucchini keeps them incredibly moist without adding any veggie flavour—just pure chocolate goodness.

What You’ll Need

100 g (1 cup) finely grated zucchini, squeezed dry
187.5 g (1½ cups) all-purpose flour
40 g (½ cup) cocoa powder
5 g (1 tsp) baking powder
2 g (½ tsp) baking soda
1 g (¼ tsp) salt
120 ml (½ cup) vegetable or canola oil
100 g (½ cup) granulated sugar
100 g (½ cup) brown sugar (light or dark)
2 large eggs
5 ml (1 tsp) vanilla extract
60 ml (¼ cup) milk
120 g (¾ cup) chocolate chips

Step-by-Step: How to Make Moist Chocolate Zucchini Muffins

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Grate and pat dry the zucchini. Wrap it in a paper towel and press to remove excess water.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk together oil, sugars, eggs, vanilla, and milk until smooth.
Gradually fold in the dry ingredients until the batter is glossy and smooth.
Fold in zucchini and chocolate chips, mixing until evenly distributed.
Spoon the batter into muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, until tops are domed and a toothpick comes out with a few moist crumbs.

Tips for Baking Success

Squeeze the zucchini well—this keeps the muffins from being too wet.
Don’t overmix the batter once you add the dry ingredients.
For extra chocolate flair, sprinkle more chips on top before baking.
Let muffins cool in the tin for 5 minutes before transferring to a rack.

From Garden to Glory: My Muffin Moment

These muffins were born out of a “What do I do with this much zucchini?” crisis. I tossed some into my go-to chocolate batter and hoped for the best. The result? Shockingly good. My kids asked for seconds before I even told them there was zucchini inside. Now, it’s a summer ritual—and no one complains about having too many zucchinis anymore.

What to Pair With Chocolate Zucchini Muffins

Enjoy these warm with a glass of milk or a cup of coffee. They also pair beautifully with Greek yoghurt and fresh berries for a wholesome breakfast. And if you’re feeling fancy? Serve with a scoop of vanilla ice cream for dessert.

How to Store and Freeze

Store muffins in an airtight container at room temperature for up to 3 days. For longer life, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave for 10–15 seconds or warm in a 300°F oven.

FAQs About Chocolate Zucchini Muffins

Can I use whole wheat flour?

Yes, just replace half the all-purpose flour with whole wheat for a fiber boost.

Do I need to peel the zucchini?

Nope! The peel softens during baking and blends right in.

Can I make these dairy-free?

Yes! Use a dairy-free milk and dairy-free chocolate chips.

Can I make this as a loaf instead of muffins?

Absolutely. Pour the batter into a greased 9×5-inch loaf pan and bake for about 50–60 minutes.

Double the Chocolate, None of the Fuss

These chocolate zucchini muffins are the best of both baking worlds—rich enough to feel indulgent, but smart enough to sneak a veggie in. If you’ve got extra zucchini and a craving for something chocolatey, this is your moment to shine.

Discover more delicious recipes by following me on Facebook and Pinterest.

Chocolate Zucchini Muffins: The Ultimate Garden-to-Oven Treat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia Hartwellen
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Chocolate Zucchini Muffins are rich, moist, and packed with chocolatey flavor—plus a hidden veggie twist. These easy, one-bowl muffins feature grated zucchini for extra moisture and chocolate chips for indulgence, making them the perfect treat for breakfast, snacks, or dessert.

Ingredients

Scale

100 g (1 cup) finely grated zucchini, squeezed dry
187.5 g (1½ cups) all-purpose flour
40 g (½ cup) cocoa powder
5 g (1 tsp) baking powder
2 g (½ tsp) baking soda
1 g (¼ tsp) salt
120 ml (½ cup) vegetable or canola oil
100 g (½ cup) granulated sugar
100 g (½ cup) brown sugar
2 large eggs
5 ml (1 tsp) vanilla extract
60 ml (¼ cup) milk
120 g (¾ cup) chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Grate zucchini and press to remove moisture.
In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whisk oil, sugars, eggs, vanilla, and milk until smooth.
Fold dry ingredients into wet mixture until just combined.
Stir in zucchini and chocolate chips.
Spoon batter into muffin cups, filling about ¾ full.
Bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in pan 5 minutes, then transfer to a wire rack.

Notes

Squeeze zucchini well to prevent sogginess.

Don’t overmix for the best texture.

Add extra chocolate chips on top before baking for a bakery-style finish.

Can be made dairy-free or as a loaf.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American