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Chocolate Zucchini Muffins

Moist, chocolatey muffins packed with shredded zucchini and chocolate chips, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.