Zucchini Chocolate Muffins Recipe

Zucchini chocolate muffins are the best use for zucchini from your garden. Start the day off right by having two different types of chocolate in your fingertips!

Why I Love This Recipe

Muffins are one of my favorite things to prepare for breakfast because I can literally stuff a bunch of delicious ingredients into my mouth using my fingers. These zucchini chocolate muffins are particularly perfect because:

• Great way to use up the green veggies from your garden during prime zucchini season in late July and into August.
• Double the chocolate! You're welcome, chocolate lovers.
• The batter can be prepped in advance to streamline those busy mornings (see instructions in the yellow box below).
• This zucchini muffin recipe creates super moist and tender muffins that fall apart in your mouth in the best way possible.
• Even this batch, which makes 24 muffins, goes fast for both large and small groups.
• My children adore this great recipe and have no idea zucchini is hiding inside them.
• Any extras will make a great snack for later in the day!

Recipe Ingredients

Zucchini - Whether you grate or shred the zucchini is up to you. Grating makes it easier to hide (think: kids!) and shredding will give you a tiny hint of zucchini flavor.

Eggs - Remove eggs from fridge and allow to sit at room temperature for 30 minutes prior to using, for best results.

Cocoa - Use unsweetened cocoa powder.

Flour - Make this recipe gluten free by replacing all-purpose flour with a gluten-free variety such as almond flour or oat flour.

Brown sugar - Light or dark brown sugar can be used interchangeably.

Vegetable oil - Replace with canola oil or coconut oil, if desired.

Chocolate chips - Replace semi-sweet chocolate chips with a dark or even white chocolate chip, if desired. Mini chocolate chips work great, too!

How To Make Double Chocolate Zucchini Muffins

Step 1

Preheat oven to 350 degrees F and line two muffin tins with cupcake liners (or spray the cups generously with cooking spray). If you only have one muffin pan, prepare it again after the first batch has finished baking.

Using a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the wet ingredients: oil, sugar, brown sugar, eggs and vanilla and beat until creamy.

Step 2

In a separate bowl, combine the dry ingredients: flour, cocoa powder, cinnamon, salt baking soda baking powder. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined.

Fold in the grated zucchini or shredded zucchini and chocolate chips.

Step 3

Divide the muffin batter between the prepared muffins cups. The batter will be thick and the cups should be 3/4 of the way full.

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!

Recipe Notes

• Be careful not to fill the muffin cups too full or the muffins will sink and burn around the edges. 3/4 full is the perfect amount for the batter.
• To create healthy chocolate zucchini muffins, replace a portion or all of the sugar with honey or pure maple syrup and reduce the amount of chocolate chips by half.
• The batter will be thick. This is normal! Use a cookie scoop or ice cream scoop to transfer it to the cups.
• Make grating easier by using a box grater to get the job done.
• To prevent a watery batter from forming, press a paper towel into the zucchini once it has been grated to remove excess moisture.
• Add extra chocolate chips to the top of the muffins before baking for even more chocolate flavor.
• If you want to experiment with whole wheat flour, start by replacing just a portion (no more than half) of all-purpose flour for this recipe.
• Add one mashed ripe banana at the end in place of the zucchini to create a chocolate chip banana muffin recipe.
• Create mini muffins by using a mini muffin tin along with mini cupcake liners.

What To Do With Extra Zucchini

If you still have fresh zucchini to spare and you're unsure what to do with your crop, consider making these recipes from Pip and Ebby:

• Zucchini fritters
• Baked zucchini chips
• Sauteed zucchini and mushrooms
• Zucchini brownies
• Zoodles

How To Store Homemade Muffins

Store homemade muffins in an airtight container or a sealed ziploc bag that is lying flat in a single layer. They will stay fresh at room temperature for up to 4 days.

What To Do With Old Muffins

Don't toss old muffins! As long as they do not contain mold or any visible bacteria, consider reusing them in any of the following ways:

• Warm them up in the oven or in an air fryer to crisp and freshen them up. Enjoy with a pat of butter!
• Cut them into chunks and transform them into bread pudding.
• Crumble and use as a topping for other treats, such as yogurt or oatmeal.

Muffins vs Cupcakes

Cupcakes are known for having a soft, spongy texture with an extra sweet taste. Muffins are typically more dense in texture with a less sugary flavor.