If you’ve never tried Chocolate Zucchini Muffins, you’re in for a treat that’s both surprising and oh-so-satisfying. Yes, you read that right—zucchini. It might sound like something from a Pinterest experiment gone wild, but trust me, this is one green twist that works. These muffins are rich, moist, and indulgently chocolatey with a hidden veggie bonus. Perfect for busy mornings, sneaky after-school snacks, or just when you need a little “me moment” with a cup of coffee.
There’s something wildly comforting about whipping up a batch of muffins that feel like dessert but sneak in something healthy. And as someone who constantly battles the “what’s for snack?” question in my house, this recipe has saved me more than once. The best part? Even the pickiest eaters won’t detect the zucchini.
Why You’ll Love These Chocolate Zucchini Muffins
This recipe hits that magical trifecta: easy to make, delicious to eat, and just a tad bit virtuous. By folding finely grated zucchini into a rich chocolate batter, you get moist chocolate muffins that feel indulgent without the sugar overload. They’re perfect for anyone looking for healthy chocolate treats without sacrificing flavor.
Ingredients
- 1 cup finely grated zucchini (about 130 g)
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/2 cup (40 g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) vegetable or canola oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk
- 3/4 cup (120 g) chocolate chips
Steps to Sweet Success
- Preheat your oven to 375°F (190°C), or 180°C if using a fan oven. Line a 12-cup muffin tin with paper liners.
- Grate the zucchini and blot it with paper towels. It should be moist but not watery.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix oil, both sugars, eggs, vanilla, and milk until smooth.
- Combine the dry ingredients with the wet, stirring gently with a spatula, then whisk until glossy.
- Fold in the zucchini and chocolate chips.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes. Check with a toothpick—it should come out with a few moist crumbs.
- Cool in the pan for 10–15 minutes before transferring to a wire rack.
Tips for Muffin Magic
- Don’t over-squeeze the zucchini. It needs to be a little damp to keep the muffins moist.
- Use high-quality cocoa powder for a deeper chocolate flavor.
- Want extra chocolate bliss? Sprinkle a few extra chocolate chips on top before baking.
- These are freezer-friendly! Pop extras in a zip-top bag and freeze for up to 2 months.
A Little Story from My Kitchen
The first time I made these muffins, it was a desperate attempt to use up an overzealous garden zucchini. I didn’t expect much. But when my son took a bite and asked for a second without his usual veggie detective work, I knew we had a winner. Now it’s a regular in our house—especially when I want to sneak in a little nutrition without a fight.
What to Serve with Chocolate Zucchini Muffins
These muffins pair perfectly with a frothy latte or a cold glass of milk. Add a side of fresh berries for a well-rounded breakfast or serve with a dollop of Greek yogurt for an afternoon snack. Hosting brunch? These muffins sit beautifully next to a fruit salad and scrambled eggs.
How to Store Your Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. You can also freeze them—just wrap individually in plastic and tuck them into a freezer bag. Thaw at room temp or microwave for 20-30 seconds for a just-baked feel.
FAQs
Can I substitute the oil with applesauce?
Yes! You can swap half the oil for applesauce for a lighter muffin without losing moisture.
Do I need to peel the zucchini?
Nope. The skin is tender and disappears into the batter.
Can I use whole wheat flour?
Absolutely. It adds a nuttier flavor and ups the fiber content. Just know the muffins will be a tad denser.
Are these muffins sweet enough for dessert?
Oh yes. Between the sugars and chocolate chips, they double as a lovely zucchini dessert.
A Sweet Finish
Whether you’re baking for your family, prepping snacks for the week, or just need a chocolatey pick-me-up, these Chocolate Zucchini Muffins are your new go-to. They strike the perfect balance of indulgence and health, making them one of those healthy chocolate treats you look forward to. And the best part? You won’t taste the zucchini—just rich, moist, chocolatey goodness in every bite.
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The Secret to Moist Chocolate Muffins? Zucchini!
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Chocolate Zucchini Muffins are rich, moist, and packed with chocolate flavor—all while sneaking in healthy grated zucchini. Perfect as a breakfast treat, after-school snack, or a secretly nutritious dessert, they’re a family favorite even picky eaters will love.
Ingredients
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1 cup finely grated zucchini (130 g)
-
1 1/2 cups (187.5 g) all-purpose flour
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1/2 cup (40 g) cocoa powder
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1 tsp baking powder
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1/2 tsp baking soda
-
1/4 tsp salt
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1/2 cup (120 ml) vegetable or canola oil
-
1/2 cup (100 g) granulated sugar
-
1/2 cup (100 g) brown sugar
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2 large eggs
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1 tsp vanilla extract
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1/4 cup (60 ml) milk
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3/4 cup (120 g) chocolate chips
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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Grate zucchini and blot with paper towels—moist but not dripping.
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In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, mix oil, both sugars, eggs, vanilla, and milk until smooth.
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Stir dry ingredients into wet until combined and glossy.
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Fold in zucchini and chocolate chips.
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Divide batter into muffin cups, filling ¾ full.
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Bake for 20–25 minutes. Toothpick should come out with moist crumbs.
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Cool in the pan 10–15 minutes, then transfer to a wire rack.
Notes
Keep zucchini slightly damp for best texture.
Use high-quality cocoa for richer flavor.
Sprinkle extra chocolate chips on top for more indulgence.
Muffins freeze well up to 2 months.
You can substitute half the oil with applesauce for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baked
- Cuisine: American