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
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
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