If you’re drowning in summer zucchini (or just need a new way to sneak in some greens), these chocolate zucchini muffins are your delicious solution. Rich, moist, and studded with melty chocolate chips, they balance indulgence and nutrition perfectly. Think of them as the double chocolate snack your garden zucchini always wanted to be.
Why You’ll Love These Chocolate Zucchini Muffins
This recipe is a keeper for so many reasons. It makes ultra-moist chocolate muffins without needing butter or sour cream. It’s one of those garden zucchini recipes that feels more like a treat than a chore. And whether you’re baking for picky eaters or just trying to satisfy your own chocolate cravings, these muffins deliver—big time.
Ingredients You’ll Need
- 130g (1 cup) finely grated zucchini (from 1 small/medium zucchini)
- 188g (1 ½ cups) all-purpose flour
- 40g (½ cup) cocoa powder
- 4g (1 tsp) baking powder
- 2g (½ tsp) baking soda
- 1g (¼ tsp) salt
- 120ml (½ cup) vegetable or canola oil
- 100g (½ cup) granulated sugar
- 100g (½ cup) brown sugar (light or dark)
- 2 large eggs
- 5ml (1 tsp) vanilla extract
- 60ml (¼ cup) milk
- 120g (¾ cup) chocolate chips
How to Make Them
- Preheat oven to 190°C (375°F), or 180°C for fan ovens. Line a 12-cavity muffin pan with paper liners.
- Grate zucchini and use a paper towel to squeeze out excess moisture. Set aside.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Whisk oil, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth and glossy in a large bowl.
- Add the dry ingredients to the wet and whisk gently until just combined—no lumps.
- Fold in the zucchini and chocolate chips with a spatula.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes or until a toothpick comes out with just a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Moist Chocolate Muffins
- Don’t skip squeezing the zucchini! It keeps the texture perfect, not soggy.
- Use a mix of light and dark chocolate chips for deeper flavor.
- Muffin liners make cleanup a breeze and help keep the muffins moist longer.
- Want a bakery-style dome? Let the batter rest for 10 minutes before baking.
- These freeze beautifully—just wrap individually and reheat in the microwave.
How These Became My Go-To Garden Zucchini Recipe
Let’s just say my first zucchini plant was very generous. After trying everything from grilled slices to zoodles, I finally baked these muffins—and they were gone in a flash. Now, even my “I don’t eat vegetables” kid eats them like cupcakes. I always keep extra zucchini grated in the freezer just for this recipe.
What to Serve With These Muffins
Enjoy with a cold glass of milk, a hot cup of coffee, or even a smoothie for a power breakfast. They’re great tucked into lunchboxes or served with yogurt and fruit for a simple but satisfying meal. Add some peanut butter on top for an even more decadent snack.
How to Store and Freeze
Let muffins cool completely before storing. Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. To freeze, wrap individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in the oven.
FAQs About This Double Chocolate Snack
Can I make these dairy-free?
Yes! Use a non-dairy milk and dairy-free chocolate chips.
Can I use whole wheat flour?
You can substitute up to half the flour with whole wheat. The texture will be slightly denser but still delicious.
Do I need to peel the zucchini?
Nope! The skin is tender and adds color. Just wash it well before grating.
Can I make them mini?
Absolutely. Bake mini muffins for 10–12 minutes.
Chocolate, Moisture, and a Touch of Veggie Magic
These chocolate zucchini muffins are the kind of treat that feels indulgent but sneaks in some veggie goodness. They’re moist chocolate muffins you can feel good about—whether you’re using up a garden bounty or just want something sweet that hits the spot. Give them a try and prepare to be amazed!
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Double Chocolate Goodness: Chocolate Zucchini Muffins That Are Super Moist and Sneakily Healthy
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These Chocolate Zucchini Muffins are rich, moist, and loaded with chocolate flavor—thanks to cocoa powder and melty chocolate chips. Made with grated zucchini for hidden veggie goodness, they’re a delicious way to use summer produce while enjoying a double chocolate snack that feels indulgent but sneaks in a healthy twist.
Ingredients
-
130g (1 cup) finely grated zucchini, squeezed dry
-
188g (1½ cups) all-purpose flour
-
40g (½ cup) cocoa powder
-
4g (1 tsp) baking powder
-
2g (½ tsp) baking soda
-
1g (¼ tsp) salt
-
120ml (½ cup) vegetable or canola oil
-
100g (½ cup) granulated sugar
-
100g (½ cup) brown sugar
-
2 large eggs
-
5ml (1 tsp) vanilla extract
-
60ml (¼ cup) milk
-
120g (¾ cup) chocolate chips
Instructions
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Preheat oven to 190°C (375°F). Line a 12-cup muffin pan with paper liners.
-
Grate zucchini and squeeze out excess moisture with a paper towel.
-
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
-
In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
-
Add dry ingredients to wet and mix until just combined.
-
Fold in zucchini and chocolate chips.
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Divide batter evenly into muffin cups, filling each ¾ full.
-
Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
-
Cool in the pan for 10–15 minutes, then transfer to a wire rack.
Notes
Squeeze zucchini well to avoid soggy muffins.
Use muffin liners for easy cleanup and moisture retention.
Resting the batter for 10 minutes creates bakery-style domes.
Freeze muffins individually for quick snacks later.
Add peanut butter or nut butter on top for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American