Chocolate Zucchini Muffins: The Perfect Moist, Chocolatey Treat

When you think of indulgent chocolate desserts, zucchini might not immediately come to mind—but trust us, these Chocolate Zucchini Muffins are about to change the way you bake! Soft, moist, and deeply chocolatey, these muffins sneak in shredded zucchini, giving them extra moisture and subtle nutrition without sacrificing flavor. Perfect for breakfast, snacks, or an anytime treat, this recipe is quick, easy, and incredibly satisfying.

Why You’ll Love This Recipe

• Moist and rich: The shredded zucchini keeps each muffin soft and tender.
• Chocolate heaven: Cocoa powder and chocolate chips create a rich, decadent flavor.
• Sneaky nutrition: You get a serving of vegetables without compromising taste.
• Easy prep: Mix, scoop, and bake—no complicated techniques.

Ingredients

• For the Muffins:
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/2 cup chocolate chips (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy.
4. Add Eggs and Vanilla: Mix in eggs one at a time, followed by the vanilla extract, ensuring the batter is smooth.
5. Incorporate Zucchini: Gently fold shredded zucchini into the wet mixture. The zucchini adds moisture but should not overwhelm the batter.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep muffins tender.
7. Add Chocolate Chips: Fold in chocolate chips if using for extra chocolatey goodness.
8. Fill Muffin Cups: Divide batter evenly among muffin cups, filling each about 3/4 full.
9. Bake: Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Chocolate Zucchini Muffins

• Don’t squeeze the zucchini: Lightly drain excess moisture but leave some to keep muffins moist.
• Room temperature ingredients: Ensure eggs and butter are at room temperature for even mixing.
• Add nuts: For extra texture, fold in 1/2 cup chopped walnuts or pecans.
• Make it mini: Use a mini muffin pan for bite-sized treats, adjusting baking time to 12–15 minutes.

Chocolate Zucchini Muffins

Moist, chocolatey muffins packed with shredded zucchini and chocolate chips, perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 220

Ingredients

  

Muffin Batter

• 2 cups all-purpose flour
• 0.5 cup cocoa powder
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 tsp cinnamon optional
• 0.5 cup unsalted butter softened
• 0.75 cup granulated sugar
• 0.25 cup brown sugar packed
• 2 eggs large
• 1 tsp vanilla extract
• 1 cup shredded zucchini about 1 medium zucchini
• 0.5 cup chocolate chips optional

Equipment

• Mixing bowls
• Muffin pan
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter with granulated and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each, then add vanilla extract.
5. Fold in shredded zucchini until evenly distributed.
6. Gradually mix in dry ingredients, stirring until just combined.
7. Fold in chocolate chips if using.
8. Divide batter among muffin cups, filling 3/4 full.
9. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
10. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chocolate flavor, drizzle melted chocolate on cooled muffins.

Variations You’ll Love

• Double chocolate: Use 1 cup chocolate chips and 2 tbsp cocoa powder for extra indulgence.
• Spiced chocolate: Add 1/4 tsp nutmeg or allspice for a warm, autumnal twist.
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Vegan: Use coconut oil instead of butter, flax eggs instead of eggs, and plant-based milk if needed.

Serving Suggestions

• Pair with a glass of cold milk or warm coffee for breakfast.
• Serve as an afternoon snack with yogurt or fruit.
• Top with a light dusting of powdered sugar or a drizzle of chocolate glaze for dessert.

Fun Facts and Context

Chocolate zucchini muffins have grown in popularity as a healthy dessert alternative, combining the indulgence of chocolate with the subtle nutrition of vegetables. Zucchini adds moisture without the need for extra butter or oil, making these muffins a slightly healthier option for those craving chocolate. This recipe is particularly popular in American home baking during the summer when zucchini is abundant and in fall for cozy comfort baking.