Chocolate and Zucchini Muffins

By mid-to-late summer, zucchini season is in full swing, and everyone’s garden is bursting with an abundance of this summer squash. While there are so many delicious and savory ways to enjoy zucchini, like these Zucchini Corn Fritters, I also love using them in baking.

Shredded zucchini adds the perfect amount of moisture, giving these chocolate chip and zucchini muffins their tender texture. Also, because zucchini has a neutral flavor, the cocoa powder and chocolate chips shine and give every bite a rich and chocolaty flavor. A dash of cinnamon and vanilla add warmth.

Chocolate and Zucchini Muffins are a great family-friendly recipe because picky eaters won’t even notice the zucchini, making it easy to sneak some extra nutrition into a sweet treat.

These Chocolate and Zucchini Muffins come together easily and bake in just 20 minutes. Enjoy them as a convenient make-ahead breakfast option, snack, or healthy dessert!

This Chocolate Zucchini Muffin recipe is:

• Wholesome! Zucchini is the perfect vegetable to add to a sweet treat because of its neutral flavor.
• Quick and easy! These muffins are easy to mix together and bake up in just 20 minutes! 
• Delicious! These chocolate chip zucchini muffins have a rich and decadent chocolatey flavor.
• Moist and tender! Zucchini gives this muffin recipe the perfect texture.

How to Make Chocolate and Zucchini Muffins:

Recipe Ingredients:

Here’s everything you’ll need to make this zucchini chocolate chip muffin recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Zucchini: This recipe uses one packed cup of shredded zucchini. You do not need to peel the zucchini; the skin does not affect the texture or taste of the muffins. Zucchini has a lot of water in it so it’s important to remove as much as you can. Use a kitchen towel or cheesecloth to squeeze any excess liquid from the zucchini.
• Cocoa Powder: A ¼ cup of unsweetened cocoa powder gives the muffins a rich chocolate flavor.
• Cinnamon: A dash of ground cinnamon adds a touch of warmth to this recipe.
• Vanilla: Use real vanilla extract rather than vanilla flavoring.
• Flour: I always use unbleached all-purpose flour because it does not contain trace amounts of preservatives from the bleaching process. However, any all-purpose flour will work.
• Milk: This recipe uses whole milk, which adds a bit more fat to the muffins, helping create a moist texture.
• Butter: I always use unsalted butter to more easily control the amount of salt in the recipe.
• Chocolate Chips: Semi-sweet chocolate chips work best for these muffins since they are not too sweet.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat oven to 400 degrees.
• Line a 12-cup muffin pan with paper muffin cups or spray with cooking spray.
• In a large mixing bowl, combine the dry ingredients (flour, cocoa powder, baking powder, baking soda, cinnamon, and salt).

• Combine the butter and sugar in another bowl and beat until fluffy with a hand or stand mixer.

• Beat in eggs, milk, and vanilla.

• Stir in the flour mixture, zucchini, and chocolate chips and mix by hand until combined.

• Fill the prepared muffin cups evenly with the batter.
• Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or the tops bounce back to the touch.
• Be careful not to overbake.

• Wonderful, chocolate muffin goodness!

Chef Tips and Tricks:

• Squeezing the extra water out of the zucchini is important because zucchini has a lot of water. If most of it is not removed, it thins the batter, and the muffins take longer to bake. That water also dilutes the other flavors and affects the texture.
• Although you can remove a lot of water with just your hands, cheesecloth, or a flour sack towel will help remove even more.
• To check if the muffins are done, insert a wooden toothpick into the center of one of the middle muffins before taking the pan out of the oven. The muffins are ready if the pick comes out clean or with a few moist crumbs. Keep in mind that the muffins in the outer cups often bake faster than those in the center.