Description
Chocolate Zucchini Muffins are rich, moist chocolate muffins with a secret veggie twist. Loaded with cocoa, chocolate chips, and finely grated zucchini, they deliver deep chocolate flavor with extra nutrition—perfect for breakfast, snacks, or dessert.
Ingredients
-
1 cup finely grated zucchini (from 1 small–medium zucchini)
-
1½ cups all-purpose flour
-
½ cup cocoa powder
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
½ cup vegetable or canola oil
-
½ cup granulated sugar
-
½ cup brown sugar (light or dark)
-
2 large eggs
-
1 tsp vanilla extract
-
¼ cup milk
-
¾ cup chocolate chips
Instructions
-
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
-
Grate zucchini and gently squeeze in a paper towel to remove excess moisture.
-
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
-
In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
-
Gradually add dry ingredients into wet mixture; stir until smooth.
-
Fold in the zucchini and chocolate chips.
-
Spoon batter into muffin cups, filling ¾ full.
-
Bake for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
-
Cool in the pan for 10–15 minutes, then transfer to a wire rack.
Notes
Squeeze zucchini lightly to avoid excess moisture.
Use mini chocolate chips for more even distribution.
Sprinkle extra chips on top for bakery-style muffins.
Muffins freeze well for up to 2 months—great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack / Dessert / Breakfast
- Method: Baking
- Cuisine: American