Description
Chocolate Zucchini Muffins are moist, rich, and packed with cocoa flavor and melty chocolate chips—so good, that no one will guess they’re loaded with vegetables. This easy-to-make, freezer-friendly muffins are perfect for snacks, lunchboxes, or a cozy afternoon treat.
Ingredients
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120 g (1 cup) finely grated zucchini
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187.5 g (1 ½ cups) all-purpose flour
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40 g (½ cup) cocoa powder
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4 g (1 tsp) baking powder
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2 g (½ tsp) baking soda
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1 g (¼ tsp) salt
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120 ml (½ cup) vegetable or canola oil
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100 g (½ cup) granulated sugar
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100 g (½ cup) brown sugar (light or dark)
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2 large eggs
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5 ml (1 tsp) vanilla extract
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60 ml (¼ cup) milk
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120 g (¾ cup) chocolate chips
Instructions
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Preheat oven to 375°F (190°C) or 350°F (180°C) for fan ovens. Line a 12-cup muffin tin with paper liners.
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Grate zucchini and squeeze out excess moisture using a paper towel.
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In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, whisk oil, both sugars, eggs, vanilla, and milk until smooth.
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Stir in dry ingredients gradually, mixing until smooth and glossy.
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Fold in zucchini and chocolate chips.
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Divide batter among muffin liners, filling ¾ full.
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Bake for 20–25 minutes or until a toothpick comes out clean or with moist crumbs.
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Cool in the pan briefly, then transfer to a rack.
Notes
Gently squeeze zucchini to prevent excess moisture.
Mix of brown and white sugar boosts flavor and moisture.
Optional add-ins: walnuts, white chocolate chips, or espresso powder.
Letting batter rest for 10 minutes can create taller muffin tops.
Muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American