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)
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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
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1/4 tsp salt
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1/2 cup (120 ml) vegetable or canola oil
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1/2 cup (100 g) granulated sugar
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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