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Chocolate Zucchini Muffins are an easy way to use up some of the extra zucchini you have from the garden or farmers market! A sinfully, chocolaty muffin that will have you drooling for more. No joke! So good you can't even tell there is a vegetable in it! These muffins will be the next best thing with your family and friends!
I always have an abundant amount of zucchini from my garden, so I freeze what I can, give away a bunch to family and friends and make a whole bunch of muffins. These muffins freeze perfectly, so I almost always make a double batch and freeze the extra for breakfasts, school lunches and snacks.
I have to admit that my favorite way to use zucchini is to make it into muffins and cakes! I just love them! Maybe because I don't feel as guilty eating all the sweetness knowing I'm also eating a vegetable??? Here are some more of our favorite zucchini recipes: Zucchini Brownies, Cinnamon Swirl Zucchini Bread, Classic Zucchini Bread, Cheesy Zucchini Biscuits, Chocolate Chip Zucchini Bread, and Turkey Zucchini Meatballs.
This post was originally posted on 09/12/2019 and updated on 05/14/2021.
Chocolate Zucchini Muffins Ingredients
- Salted Butter
- Pure Vanilla Extract
- Whole Wheat Flour
- Dark Cocoa Powder, like: Hershey's Special Dark
- Baking Soda
- Shredded Zucchini
- Mini Semi-Sweet Chocolate Chips
- Whole Wheat Flour: You can substitute white all purpose flour or white whole wheat flour if you prefer. I like the flavor that the whole wheat flour gives.
- Dark Chocolate Cocoa Powder: The dark chocolate gives the muffins more of a rich chocolate flavor, but you can use regular unsweetened cocoa powder.
- Mini Semi-Sweet Chocolate Chips: Feel free to use any semi-sweet chocolate chip, dark chocolate chip or even white chocolate.
How to Make Easy Chocolate Zucchini Muffins
- Cream the butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each egg.
- Next beat in the vanilla extract.
- Now you can either just add the flour, cocoa, and baking soda right into the mixer like I do. Or, you can be professional and sift it all together and then add it to the mixing bowl. I take the faster route.
- Finally you will add the zucchini and chocolate chips and mix it all together on low.
- Once it is all combined and looking fabulous, the batter can be put into the muffin tins. I use paper liners for easy clean up, if you prefer no liners, grease the muffin pan. Use a large scoop to place batter in muffin pan, filling each muffin cup ¾ full.
- Bake at 350°F for 16-18 minutes or until a toothpick inserted in the center of muffin comes out clean.
- Let cool 5-10 minutes then remove from muffin pan and let cool completely!
Tips for the BEST Chocolate Zucchini Muffins
- Shred the zucchini and then let it sit in a bowl on top of a towel or paper towels. This will help absorb any excess moisture.
- Always fluff your flour, then spoon it into the measuring cup and level off. This helps create fluffy muffins rather than tough ones. Flour can settle and become packed, thus adding to much flour to your recipe if not fluffed first.
- Do NOT over mix the batter, the muffins will be tough instead of tender.
- Fill the muffin cups ¾ full and use all the batter. This recipe makes exactly 24 muffins.
- Use a scoop for filling muffin pans. This helps keep everything even and will ensure even baking throughout.
How to Store and Freeze Muffins
Once the muffins are completely cool, store these muffins in an air tight container on the counter. They will keep fresh for 3-4 days at room temperature. If you like, you can also store them in the fridge, but know that the fridge will dry them out a bit.
FAQs About Chocolate Zucchini Muffins
It is not necessary to take that extra step. The shredded zucchini with the peel will bake and melt right into the muffins.
Thaw the frozen shredded zucchini first, then let it sit on a towel or paper towels to absorb excess moisture. Too much extra moisture can make the muffins gummy and soggy. Once thawed, use in all your favorite zucchini muffin or cake recipes.
Zucchini can be shredded 2 different ways. If it is a small zucchini, a box grater works great. Super simple, no need to peel or scoop out any seeds. If I have a large zucchini, and by large I mean a foot long or bigger, I’ll use my Food Processor. I have the attachment blade that will shred and it works wonders. No need to peel the large zucchinis, but you will need to scoop out the seeds. They will be too big to shred.
Adding zucchini is a great way with this recipe because it is adding extra moisture. Another way to make sure your muffins don't become tough and dry is to make sure you are not over mixing the batter and that the flour is measured properly. Always fluff your flour with a whisk or scoop before you measure.
More Muffin Recipes:
We love muffins! Here are some more of our favorites!
- Banana Bread Dark Chocolate Chip Muffins
- Strawberry Banana Muffins
- Cinnamon Sugar Donut Muffins
- Easy Blueberry Muffins
- Banana Nut Muffins
- Apple Pie Muffins
- Pumpkin Zucchini Muffins
Chocolate Zucchini Muffins
- ½ Cup Salted Butter
- 1 Cup Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1 ¾ Cups Whole Wheat Flour
- ¼ Cup Dark Cocoa Powder
- 1 Teaspoon Baking soda
- 2 Cups Shredded Zucchini
- ¾ Cup Mini Semi-Sweet Chocolate Chips
- Preheat oven to 350°F.
- Grease or line muffin pan with paper liners
- In a mixer with the paddle attachment or with a hand beater, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time and beating well after each egg.
- Beat in vanilla extract.
- Add whole wheat flour, dark cocoa, and baking soda. Mix together on low speed just until everything is combined.
- Add Zucchini and chocolate chips, mix on low just until zucchini and chips are incorporated into the batter.
- Scoop batter into prepared muffin cups about ¾ full.
- Bake 16-18 minutes or until a toothpick inserted in center of muffin comes out clean.
- Let cool 5-10 minutes then remove muffins from pan and cool completely.
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